Mexican sweet corn

Next level corn on the cob. Spicy, tangy, creamy and freakin’ delicious.

Ingredients

3 ears sweet corn
1 1/2 Tbsp mayonnaise
1 1/2 Tbsp sour cream or créme fraiche (optional)
1 tsp chipotle chilli powder (or 2 tsp of sauce)*
1 lime or lemon (optional)
salt to taste
1/4 C cheese (Replace the traditional Panela with a crumbled feta. I’ve used grated pecorino, also good!)>

Method

My word, here’s a thing worth sharing. Not that they’re anything wrong with a simple supper of fresh corn and cracked pepper, we’re not saying that at all. But if you’d quite like to mix things up, perhaps these spicy, cheesey, tangy ears of grilled corn are calling.

Mexican sweet corn

Adapted from this recipe and from my own reminiscing of the street foods of Oaxaca.

Shuck the ears of corn (do you say ‘shuck’ for corn? Are they like oysters?) and blanch for a minute in a pot of boiling water. Remove, then continue to cook them on a hot bbq plate or a cast iron kitchen griddle or pan so they’re extra smokey and charred.

Combine the mayo (plus sour cream or créme fraiche if using) and chilli with a squeeze of lime/lemon* and a pinch of salt. Check the taste and tweak to your liking. *Note, lime/lemon is not traditionally added, see customer comments below!

Smother the cooked corn cobs with the mixture, add a teeny sprinkle of more spice for good looks, then roll in the cheese. Devour, margaritas optional.

Hints and Tips

*Chipotles are smokey jalepeno chillies, found as whole chillies, ground or tinned. The chipotle powder here can be replaced with a combo of 1 tsp smoked sweet paprika with 1/2 tsp of cayenne powder.

Alternatively, find imported tinned Mexican chipotle in adobo sauce, and add a spoon of the addictive sauce to the mixture until it suits your taste. (remaining chillies and sauce will keep for ages in a jar in the fridge – I use them to cook black beans and spicy salsas).

comments
  • Lucy

    Oh!! Amazing to see this mouth watering.
    Just a couple of changes for a “real Mexican recipe”
    – the Cheese is “Panela” and is more like a type of Feta Cheese, not a peccorino
    – is just Mayonesse, not cream (although some of us is like cream on it)
    – there is no lemon on this
    And the state is Oaxaca (it sounds like Oahaca)

    • Liz

      Thanks Lucy! Great to hear from you. Thanks for the cheese tip – yes I saw some recipes using a feta style as well to replace the beautiful Panela. Good to confirm that is closer to the original. I can’t help adding a squeeze of lime or lemon, apologies for the adjustment! I’ve added in your edits, thank you!

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