Name: Mexican Street Corn
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 4 ea Ears of Corn Still In The Husk; 1/4 cup Mayonnaise; 2 tbsp Chipotle in Adobo (chopped very fine); 1 ea Lime, Juice and Zest; 2 tbsp Chopped Cilantro; Salt (to taste); 1/4 cup Crumbled Ricotta or Feta Cheese (If you have access to queso fresco, use that. )

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Fresh corn on the cob is one of the best parts of summer. It's sweet. It's tender. And of course, it is delicious. But what if I told you it could be better? I know it is perfect when smothered in butter, salt and pepper. But, there is another way. Mexican Street Corn is corn on the cob grilled in the husk to retain maximum moisture and sweetness. Once cooked, the corn is husked and slathered in a mixture of mayonnaise, chipotle, lime, and cilantro. If this wasn't enough, Mexican Street Corn is finished with a generous amount of fresh cheese. Are you drooling yet? I am. Let's get to it. You can find the recipe directly below but for more detailed information, keep reading.

Prepping The Corn

When making Mexican Street Corn or grilling corn in the husk for any purpose, you must soak it in water first. Soaking the corn in water does two things. It prevents the husk from catching on fire and burning your corn. And, the extra moisture added to the husk turns to steam and helps cook the corn. Some people recommend soaking the corn for as little as 10 minutes. I think 30 minutes is a safer bet.

Grilled Corn On The Cob

While the corn is soaking, take the opportunity to heat your grill. You want to cook the corn between 350°F and 400°F with the lid closed. Once the corn has soaked for 30 minutes, put it on the preheated grill and close the lid. Leave it alone for 7 to 8 minutes, then flip it. Close the lid and leave it alone for another 7 to 8 minutes. In total, the cooking time should be about 15 minutes for small to medium-sized corn and 20 minutes for larger cobs.

Rest the Corn

Once cooked, take the corn off the grill and set it aside for 5 minutes. Resting the corn will make it easier to handle when you go to remove the husk. It will also help keep the corn nice and juicy. After five minutes, peel the husk back. You can remove the husk completely, but I like to leave it on for presentation and because it gives you something to hold on to while eating the corn.

Make the Sauce

While the corn is resting, take a minute to throw the sauce together. The ingredients are mayonnaise, chopped chipotle in adobo, lime zest and juice, and cilantro. For all the measurements, check the recipe at the top of the page. Mix the ingredients. Taste and add a pinch of salt as needed. Once the corn has rested and is husked, brush the sauce all over the cobs.

Finishing The Mexican Street Corn

Traditionally the cheese used for Mexican Street Corn is Queso Fresco, but it is next to impossible to find where I live. Possibly where you live too. So, you can use either Ricotta or Feta that has been rinsed of its brine. Either one will work fine, but the feta will provide a little more flavour. I used feta for my corn. Whatever cheese you use, crumble it and sprinkle it over the cheese. If you'd like, garnish the corn with a little fresh chopped cilantro. That's it. You just made Mexican Street Corn.

The Wrap Up

Mexican Street Corn is one of those things that you hear about and are initially unsure of. But once you try it, you'll crave it over and over. The spicy smokiness of the chipotle, with the sweetness of the corn, and the fresh creaminess of the cheese, work together in perfect unison to make something that is, at the very least, equal to fresh corn with butter, salt and pepper, but possibly much better than that. Next time you buy some corn, give this a shot. I'm willing to bet that you will love it.