Thursday, July 30, 2015

grilled mexican corn

totally ridiculous question i've been wondering about.
is a ferris wheel a form of transportation?
i can see arguments on both sides...
on the one hand, you are being transported.... around and around.
but on the other hand, you aren't technically going anywhere.

deep thoughts. i know.

in other news... ben says this is his favorite thing he's eaten all summer long. outrageous claim? i don't think so. this corn was ridiculously good. i mean, of course it is, it's from my favorite cookbook, and has ingredients that would be hard not to love. it really took a classic corn on the cobb (which is already delicious) and takes it to a whole new level. like, 10 out of 10 in my book.

recipe via date night in

serves 2

2 ears fresh corn, husks removed
1 tablespoon olive oil
1/4 teaspoon kosher salt, plus pinch
2 tablespoon mayo
2 tablespoon mexican crema or sour cream
i used sour cream
freshly grated zest of 1 lime
1 garlic clove minced
1/3 cup crumbled cotija cheese
i had to ask around to find this at the store.
the nice lady at PCC cut a huge wheel in half for me, 
so i didn't have to buy cotija to last a lifetime.
lime wedges, for serving


1. drizzle each eat of corn with olive oil and sprinkle with a pinch of salt.

2. whisk together mayo, crema/sour cream, lime zest, garlic and salt in small bowl.

this can be made 1-3 days in advance and then refrigerated until ready to serve.

3. grill corn over high heat until charred in parts and tender throughout, about 10 minutes. 
rotating halfway through, or once charred on one side.

4. while the corn is warm, brush each ear generously with the lime crema mixture and then roll it on a large plate covered with cotija. serve the corn while still warm with plenty of lime wedges.

note: my cotija cheese didn't crumble as much as i thought it would, so i chopped it roughly.
just get the pieces small enough that they'll stick to your ear of corn!

messy but crazy good!

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