Make this dirty, cheesy, extremely tasty grilled corn Food

In Mexico, vendors sell this dirty, cheesy, extremely tasty grilled corn from carts. To bring this street food to the home kitchen, we fried the corn in the katahi instead of going to the grill, first lubricating it with oil to keep it from drying out.

Mayonnaise is a good substitute for Mexican cream, especially if it is seasoned with cilantro, garlic, lime and chili powder.

The traditional Cottage cheese, which is hard to find, is excellent, but the salty, crumbly feta is no less good. To prevent it from falling apart immediately from the corn, we mixed it with mayonnaise before spreading the mixture on the charred corn and frying for a few more minutes.


Servings Per Container: 6

From start to finish: 35 minutes

6 ears, husk and silk removed, stems left intact

1 tablespoon olive oil

½ cups of mayonnaise

1 ounce feta cheese crumbled (¼ cup)

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice, plus slices of lime to serve

1 clove garlic, chopped

1 teaspoon chili powder

Add salt and pepper

Adjust the oven rack 5 inches from the broiler element and heat the broiler. Cover the tin with aluminum foil. Brush the corn with oil and transfer to a prepared sheet. Fry the corn until well browned on one side, about 10 minutes. Turn the corn over and fry until well browned on the opposite side, about 10 minutes longer.

Meanwhile, mix in a bowl of mayonnaise, feta, cilantro, lime juice, garlic, chili powder and ¼ teaspoon of salt until they turn on.

Remove the corn from the oven and spread evenly on all sides with the mayonnaise mixture. (Reserve any extra mayonnaise for serving.) Return the corn to the oven and fry, turning frequently, until the coating is slightly browned, about 2 minutes. Season with salt and pepper to taste. Serve corn with lime slices and any additional reserved mayonnaise mixture.

Nutrition information per serving: 253 calories; 178 calories from fat; 20 g of fat (3 g of saturated; 0 g of trans fat); 13 mg of cholesterol; 285 mg of sodium; 19 g of carbohydrates; 2 g of fiber; 5 g of sugar; 5 g of protein.

Find more recipes, such as Mexican street corn, in the “New Essentials” section.

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