May is here at my door step. The month of May brings lot of happiness to me, as my princess birthday falls in the first week, and she wants to celebrate her birthday with great fun, and for last one month that is the most important thing for her. Then at the end of May she starts her summer holidays. My hands are going to be full as I am not going to get the few extra hours of time she spent in her school. My little boy has started walking freely, so he is in an adventure mode, walking all around and discovering every corners of house by his own. They will be playing together; still I have to keep an eye on them as at any moment, play can turn into fight.
I usually buy corn when it is 3 for a dollar as it was this week, and the last week when I saw in the grocery store, corn looked very skinny, not much there after you graciously peeling the skin. But this weekend, I was able to find some moderately chubby corn, so I bought it. Usually I make either corn potage or just grill the corn, and if I am too lazy I boil them. Along with Sunday newspaper I got March-April issue of my local grocery store HEB’s living magazine, and there I found a recipe of Mexican street corn, and I fell in love with it immediately.
For that recipe I need some Mexican Cotija cheese and mayonnaise, I was first afraid of mayonnaise and finally I bought Kraft Mayo with olive oil which have less fat and calories. Cotija cheese is hard cow milk cheese, which is considered to be Mexican Parmesan. Cotija comes in two primary versions. El queso Cotija de Montaña or “grain cheese” is dry and firm; with little taste other than saltiness (the cheese is usually several times saltier than typical cheese, traditionally for preservative reasons). “Tajo” cheese is a moister, fattier, and less salty version that holds its shape when cut, with a flavor similar to Italian Parmesanand Greek feta. I think I bought the first version of Cotija cheese. It is really salty not holds it shapes and drier one.
While gathering the ingredients for grilled street corn, I included salt, but after taste test of cotija cheese I thought I can skip salt from the recipe. In India, I have seen people just grill the corn and add just salt and chill powder and eat just like that. I have seen street vendor sell like this. I have visited Matamoras, the Mexican border town, across the border from Brownsville in Texas and I have seen guys selling this street corn, but never got a chance to taste, as we didn’t how to ask them in Spanish and also had no Mexican money in hand at that time.
So I decide to make the street corn, in my kitchen. This recipe requires few steps, you need grill the corn, then brush with mayo-yogurt –cumin- mixtures, then sprinkle cotija cheese and chili powder, and cilantro/coriander leaves and finally when you ready to grab them just squeeze lemon or lime juice. Trust me you are going to be in wonderland, sweet corn, tangy yogurt and lime, creamy mayo, salty cheese with spicy red chili and herbs make it delicious every bite. I never enjoyed a corn like this, so if you can get hold of cotija cheese, grab it and make this recipe. If you are a grilled corn lover, you are going to enjoy this recipe; I have no doubt about that.
Furthermore this May 5th is Cinco De Mayo a festival of American Mexican communities celebrated as Mexican heritage and pride in US. In Mexico, in the town of Puebla, it is celebrated as remembrance of battle of Puebla,Mexican victory over French inversion. Enjoy this corn with glass of margarita.
Here comes the recipe.
Print Recipe from here
Mexican Grilled Street Corn
Adapted from HEB Texas Life Magazine
Prep Time:10 minutes
Cook Time:20 minutes
(4 ears) of Fresh Corn
1/4 cup Mayo (I used Kraft Mayo with olive oil)
3 Tbsp. plain yogurt (I used homemade)
1/4 tsp. ground cumin
1 cup grated cotija cheese
1/2 tsp. chili powder (or cayenne powder for added heat)
1 lime cut in 6 wedges
2 tablespoon of chopped fresh cilantro
- Preheat grill over medium heat. Carefully pull down husks and remove silks. Replace most of the husks and grill 5 minutes per side, or until kernels are charred.If you have gas stove you can grill it using stove top
- In a small mixing bowl, combine mayo, yogurt and cumin and set aside.
- Once cooked, brush each ear with mayo mixture and roll in cheese; give a sprinkle of chili powder to taste. Add chopped coriander leaves over the corn.
- Squeeze lime over the corn just before eating.