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Mexican Corn on the Cob
Mexican Corn is an essential and important ingredient in the Mexican Gastronomy. We use it to make drinks, tortillas, soups, breads, cakes, snacks, and an endless number of main dishes using corn as their main ingredient. But this recipe is a simple way to eat corn.
- 4 Corn ears with the husk still on them.
- Add water as needed
- 2 teaspoon salt for water.
- ¼ cup mayonnaise
- ¼ cup Mexican cream or sour cream
- 1 lime
- ½ cup Cotija cheese*
- 1 teaspoon ground piquin pepper chili powder or cayenne pepper powder
- salt to taste
Fill a large saucepan or pot with water and add the 2 teaspoons of salt. Mix and turn heat to medium-high. Just make sure it is big enough for all your corn to fit properly. My pot only fits 3.
Cut the ends of the corn and remove some of the outer husks, leave the rest of the husk on the corn, the husk gives them some extra flavor, and this is the way they are cooked in Mexico.
Once the water is boiling, place the corn in the pot to cook.
Lower the heat to medium and cover the pot with the lid. After 5 minutes (see notes above) check the corn for doneness. If they are tender remove from pot and pull out the husks the hot corn, carefully.
To serve, spread cream and mayo, or mix them before spreading, add a few drops of lime juice, sprinkle with cheese, chili powder and salt to taste. Enjoy!
- If you can’t find cotija cheese, parmesan cheese can be used.
- Cooking time will depend on the type of corn you can find where you live.
Calories: 256kcal | Carbohydrates: 20g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1486mg | Potassium: 302mg | Fiber: 2g | Sugar: 7g | Vitamin A: 545IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 1mg