Mexican Street Corn is a hit at every summer party! Sweet corn, cooked to crispy perfection and then drizzled in butter, sprinkled with sea salt, Cotija cheese, cilantro and finished with lime!
This corn is easy to make and so tasty I needed to sneak it in before the leaves start changing….not that that happens here in SoCal.
Fresh white or yellow corn, in season and preferably non-GMO...even though that is getting harder to find everyday.
Cotija cheese, a hard cheese made from cow’s milk that originated in Cotija Mexico. It comes in a block that is easily crumbled and can be found in most supermarkets. (Ignore that goat cheese…it has no business being there:)
Cilantro, a powerhouse when it comes to antioxidants, also acts as a digestive aid and is known as a great detoxifying agent for those with high mercury levels. The power of herbs is truly amazing! Some people have a hard time telling parsley and cilantro apart. Here is a little tool I teach my students…parsley starts with a “p” and the leaves are pointy. Cilantro starts with a “c” and the leaves are curvy… no my students aren’t five, but believe me once I tell them that little ditty they never forget it (and now neither will you. Seriously, try to forget, you won’t be able to).
We always use Maldon’s Flaked sea salt to finish our dishes here at The Organic Kitchen!
This corn is truly fabulous!
The Recipe: Mexican Street Corn
Tips and what you will need: I use coconut oil instead of grill spray to prevent sticking. Just wipe down grill with a little coconut oil on a paper towel. I love this sea salt. You will need a large stock pot. This is the stock pot of my dreams. We love our mini grill for excursions to the park or beach but use a regular size grill in the backyard. (affiliate links)
- Serves 6
- 6 cobs of white or yellow corn
- ¼ cup crumbled Cotija cheese, crumbled
- ¼ cup cilantro, chopped
- 2 limes, quartered
- sea salt
- olive oil or butter
- Heat grill to 425 degrees when corn is almost done boiling.
- Place a large pot of water on cooktop. Add corn on the cob. Place burner on high heat. Bring water to a boil and allow corn to boil for three minutes.
- Remove corn from water and set on hot grill, close lid. Turn corn every few minutes till corn is scorched a bit on all sides. Remove from grill, brush with butter or olive oil. Sprinkle with sea salt, cotija cheese and cilantro. Drizzle with fresh lime juice.
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