Mexican Street Corn
There's a new Mexican restaurant in Downtown Gilbert - if you live close by, be sure to visit Joyride Taco House and try the Street Corn and the Mexican Slaw. They are amazing! (http://www.joyridetacohouse.com/)
After trying the Street Corn, I knew I had to make it at home. Mine is a little different, but my family is already asking me to make this again.
This is the perfect time of the year for corn, and I found a great recipe that is definitely NOT Paleo...but it's just delicious. Enjoy!
Mexican Street Corn (my twist on the great recipe from http://www.food.com/recipe/mexican-street-corn-363416)
Ingredients:
corn (remove husks and silk)
olive oil
1/2 cup Best Foods Mayonesa (lime added)
2 T minced fresh cilantro
1 T fresh lime juice
2 minced garlic cloves
1-2 teaspoons hot chili powder
pinch of salt, twist of pepper
(Adjust each of these to taste. The mayonesa already has lime, but the fresh juice really gives the sauce a "pop." Also, we like our food spicy, so I tend to go heavy on the hot!)
1/4 -1/2 cup cotija cheese (a firm, crumbly Mexican cheese), crumbled
lime wedges for serving
Directions:
Turn on broiler, adjusting rack to about 5 inches below the element.
Brush corn with the olive oil and place on foil-lined sheet. Broil until lightly browned on each side, turning every 7-10 minutes, depending on your broiler.
While corn is in the oven, mix mayonesa, cilantro, lime juice, garlic, chili powder, salt and pepper in medium bowl. Stir in the crumbled cheese and place in fridge.
Remove the corn from the oven and brush the corn on all sides with the mayonesa mixture. Place the corn back on tray and broil for 1-2 minutes longer, allowing the mayonesa to get browned and bubbly.
Serve hot with the lime wedges. This corn is a great side dish, or can be a meal on its own.
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