The 4th of July in the good ol' US of A is all about freedom to wear red, white and blue without prejudice no matter how tacky, country music in the backyard, small town parades and grilling your eats. I seriously miss having a grill. Our apartments don't allow for any grills, and it's seriously a buzzkill. It's like the song goes, "they paved paradise and put up a parking lot." Sorry for the ear worm peeps!
So because I was out at Holly's house for the 4th for our annual tradition of bad outfits and silly photos, I decided to take advantage of their grill! I've been dying to try to make some street corn after hearing co-workers talk about it LAST SUMMER! That's right, I had to wait basically an entire year to take a stab at a recipe.
From what I gather street vendors in Mexico grill the corn and then then top with the spices and cheese, but I thought it would be better to mix it all together in a dip like setting and then wrap in foil and grill. It makes for seriously easy clean up, plus cooking with the spices makes it all hang on that much better!
This takes no prep time at all to whip up. The worst part is shucking the corn. I was actually telling Holly that as a child I would cry whenever one of my grandma's would make me do it. It just seems so tedious and messy. I'll still complain about it, I'm just not completely throwing a tantrum.
After it had finished grilling up and we opened the lid it was so fragrant! I was ready to bite into one of the ears before I had even topped it, but I refrained to get a few photos (sigh, being a food blogger is hard sometimes!).
Finally, I just have to say that the colors of this dish are amazing! It's just so summery and flavorful and I need to see how this would go in the oven. Does anyone have any experience with this? You can let me know in the comments.
Have you ever had authentic street corn before? I'm seriously wanting to try some now!
Warren's Mexican Street Corn Recipe
A fun summer grill-time recipe! Sweet corn loaded with flavor and bite.
- 5 ears corn
- 1 cup mayonnaise
- 1 cup crumbled feta
- 2 tspn cumin
- 1.5 tspn chili pepper
- 1.5 tspn minced garlic
- 1 tspn paprika
- 1 lime, sliced
- parmesan, shaved
Start by shucking ears of cornMix in bowl, mayo, feta, cumin, chili pepper and paprikaPlace corn on tin foil and then coat with spiced mayoWrap the corn up in the tin foil, grill for 20-30 minutes on a medium heat turning about halfway throughUnwrap from tin foil top with lime juice, cilantro and parmesan cheese, enjoy
DetailsPrep time: Cook time: Total time: Yield: 5 ears of corn