The first time I visited New York City, I went with my sister, Liz. An apparel designer, Liz was traveling there for a trend shopping trip and invited me to join her. She told me, “Since you are the foodie, you can pick where we eat. I only have one place we need to go to, Cafe Habana for the Mexican Street Corn.” Once I tasted the corn there, I understood why this was a must-stop for her. It was incredible. After returning home, I set out to duplicate it for my family. I have made it many different ways and this simple version is the one my family likes the best. I serve it in the summer when the sweet corn is in season. Enjoy!
Mexican Street Corn
- Total Time: 22 minutes
- Yield: 4 servings 1x
Ingredients
4 ears sweet corn, shucked
1/4 cup good quality mayonnaise
1/4 cup Mexican Crema or sour cream
4 oz. cojita cheese, crumbled
1 lime, cut in wedges
Cayenne pepper
Sea salt
Instructions
1. Fill a large pot with water and add 1/4 -1/2 tsp salt.
2. Bring the water to a boil over high heat.
3. Add the corn and cook for 10-12 minutes.
4. If you want to grill the corn, boil it for only 5-6 minutes, then you can brush it lightly with olive oil and grill over high heat until slightly charred or skip the grilling step.
5. In a small bowl, combine the mayonnaise and Mexican Crema.
6. Using a spatula, spread the mixture evenly on the hot corn.
7. Roll the corn in the crumbled cojita cheese.
8. Sprinkle with cayenne pepper and sea salt.
9. Serve with lime wedges.
- Prep Time: 10 min
- Cook Time: 12 min
