Once you try Mexican Sweet Corn, you will never go back.
Corn season has arrived which means grilled corn every.single.night.
You agree? We make corn all the time in the Summer…my husband even brings it cold to work…the love for corn is so real around here.
We grill corn, butter it and salt and pepper it. It’s freaking amazing just like that, but I had to switch it up and re-create one of my favorite dishes at a local Mexican restaurant…deconstructed Mexican sweet corn. We don’t go there often because it’s craaaazy busy and loud, but when we do…we order 35983590843 bowls of corn because it’s THAT good.
So you start out by charring up some corn…I left the husks on because I thought they would be pretty in pictures and yes…they’re very pretty, but they may start on fire, and you may freak out.
Then you cut the crispy kernels off the cobs and mix it with ingredients like mayonnaise, red onion, jalapeño, LIME, cheese, cilantro and a few spices. I can’t express how good the lime is in this recipe. I kept adding more and more and more…taste as you go because you might want want…more. Maybe because it’s warm that the lime doesn’t seem so “harsh?” It blends so nicely with the boldness of the red onion and chipotle chili pepper (careful on the chili pepper because it’s hot) which is then all cooled down by the creamy mayo.
I served this on top of steak and I will do it again.
- 6 ears corn
- ¾ cup mayonnaise
- 2 limes (zest both of them and squeeze the juice from one)
- ½ jalapeno, finely diced
- ½ medium or 1 small red onion, finely diced
- ⅛ teaspoon chipotle chili pepper
- ¼ - ½ cup chihuahua cheese
- Cotija cheese from crumbling on top
- ¼ teaspoon salt
- handful of cilantro, chopped
- 1 tablespoon canola or vegetable oil
- Place corn on a hot grill and grill for about 10-15 minutes rotating so that all sides are lightly charred, remove and let cool.
- Add oil to a large saute pan and place over medium heat. Add onions and jalapeño and cook for just a few minutes until slightly softened.Turn off heat.
- In a bowl, mix together the mayonnaise, lime zest, lime juice and chipotle chili pepper; set aside.
- Cut kernels off the cooled corn cobs and place in the saute pan with onions and jalapeño. Turn heat to low.
- Add mayonnaise, chihuahua cheese, salt & cilantro to the pan and mix until the cheese has melted, it should only take a few minutes. Serve and top with more cilantro and cotija cheese.