If you’ve never had it, you are about to meet your new favorite food. You’ll be dreaming of it. In fact, as soon as fresh corn-on-the-cob starts showing up in your grocery store, I’m going to go out on a limb here and say you will probably eat corn three times a week for the first month. I’ll almost bet you’ll never want corn-on-the-cob any other way!!!!!!! I’m ruined too!!!!
- 8 ears fresh sweet corn (leave the husks and stems on)
- 1/2 cup mayonnaise
- 1 Tbsp Mexican crema (my grocer carries two types, a sweet cream type,which tastes like heavy whipping cream, and a sour cream kind. Both have a slightly thicker consistency than whipping cream)
- 1/2 cup finely crumbled cotija or Queso Fresco cheese
- 1/2 teaspoon chili powder (I make my own blend, see recipe below)
- 1 medium clove garlic, mashed and finely minced
- 1/4 cup finely chopped fresh cilantro leaves
- 4 or 5 limes, cut into wedges
I grilled my corn in the husks on the grill, turning about every 5 minutes until charred on all sides, and then I pulled the husks down over the stems (using oven mitt to protect my hands from burning) and returned the corn to the grill for a short time (about 3 minutes) to give the kernels that charred effect. I left the husks attached for a decorative effect, but now as I look at these photos I’m thinking they might have been even cuter if I had tied something around each husk, like a piece of raffia or something, to bundle them together and anchor them to the stems, turning them into decorative “handles.” NOTE: The corn can also be shucked and “grilled” in the oven at 425 degrees F, turning about every 7 minutes or so until cooked all the way around. Once it is cooked on all sides and has some charred spots it’s time to dress it up.
While the corn is grilling, mix together the mayo (please don’t use the fat-free stuff. I know it may be healthier for you, but really, you must live a little!!!), crema, garlic, and add about 1/4 tsp of the chili powder. Juice and zest a couple of the limes and then add the juice and zest to the mayo mixture. Toss in about half of the crumbled cotija (Queso Fresco). Mix well and keep in fridge until ready to use. Cut the remaining limes into wedges and save for serving.
As soon as the corn is grilled, spread each cob with a generous amount of the mayo mix on all sides. Don’t be chincy. Follow with a sprinkling all around of chili powder, and then cheese crumbles. Sprinkle some cilantro on top, and a few extra sprinkles of the cheese. Serve immediately with a wedge of lime for each cob!
You’ve died and gone to heaven, right? I’m there with ya!!!!!!
Colleen’s Homemade Chili Powder
- 3 Ancho Chiles (dried), stemmed, seeded, and sliced
- 3 Cascabel/Guajillo chiles (dried), stemmed, seeded, and sliced
- 4 Arbol/Cayenne chiles (dried), stemmed, seeded, and sliced
- 2 Pasilla chiles (dried), stemmed, seeded, and sliced
- 2 New Mexico Red chiles (dried), stemmed, seeded, and sliced
- 1 Tablespoon Cumin seeds
- 1 Tablespoon dried Mexican Oregano
- 1 Tablespoon hot Paprika
Place the chiles and cumin seeds in a saute pan or cast iron skillet and toast over medium heat about 3 minutes. Remove from heat and place in a glass bowl to cool completely. Once cool, place in a blender, along with the other ingredients and process until a fine powder. Allow the powder to settle for several minutes before lifting the lid. Store in an airtight container for up to 6 months. Use for making chili, to season corn, or in BBQ sauces and dry rubs.
“And it came to pass on a second solemn Sabbath, that He went through the corn fields, and His disciples plucked the ears of corn, and did eat, and rubbed them in their hands.” Luke 6:1 (Geneva Bible)