When I was about 20, my brother and I jumped on a plane and went to Mexico for a vacation. (My first ever airplane trip and I didn't even have a passport! Oh how times have changed.) We spent most of our time in Cuernavaca but spent some time in Mexico City as well. It was a great vacation and even though it was well over 20 years ago, I can still remember the food that we ate while we were south of the border.
One of the best things that we ate was sold on from vendors on the street. It was corn on the cob smothered in a melty, gooey, salty cheese and served on a stick. I was somewhat hesitant to try it but after one bite - I was hooked. It was amazing and unlike any other corn that I had ever eaten.
The timing was perfect because I found this recipe for Mexican Grilled Corn in my Cook's Illustrated magazine on the same day. I had hopes of recreating the delicious corn that I ate in the streets of Mexico.
Combine mayonnaise, sour cream, cilantro, garlic, 1/4 t. chili powder, black pepper, cayenne, lime juice and cheese.
In separate bowl, combine oil, salt and 1/2 teaspoon chili powder. Add corn and toss to coat.
Grill corn over warm charcoal grill until charred.
Remove from heat and mayonnaise mixture. Serve immediately.
This version of corn on the cob would be perfect at any backyard barbeque this summer. Give it a try.
Combine mayonnaise, sour cream, cilantro, garlic, 1/4 t. chili powder, black pepper, cayenne, lime juice and cheese. In separate bowl, combine oil, salt and 1/2 teaspoon chili powder. Add corn and toss to coat. Grill corn over warm charcoal grill until charred. Remove from heat and mayonnaise mixture. Serve immediately.
Dream Come True at Canoe!