Mexican Sweet Corn
Serves: Appetizer for 4-6 people
This summer at Jack’s Shop Farm, it seemed to be the season of two corns. We planted fairly early in the summer and picked the first batch a tad late. It had gone starchy and very unpleasant to eat. Disappointed we were not going to be able to taste the fresh, picked-that-day flavor of sweet corn, we tried to squeeze in a late planting. It was going to be a tight squeeze before the first expected frost, but we had to go for it. Our children often play in the garden, picking whatever they can reach. It is an open forum where we have but one rule: “You pick it- you eat it.” One of the kids brought over a very young ear of corn, and as I was about to jump into scolding mode, I recalled our gardening guideline. We peeled the skin back, removed the baby corn and both took a nibble. The first sensation completely dispelled any parallel to those canned corn in Chinese buffets. Sweet, tender and so fresh, we harvested the whole crop that night.
Mexican street corn can be a real treat with its balance of sweet, creamy and spicy. Traditionally done with mature corn on the cob, it’s grilled and coated in mayonnaise and a Mexican cheese called cotija. Usually served on a stick, it can also be hard to approach with its awkward messiness. The baby corn was a perfect substitute, as once prepared, you eat the whole thing, cob and all!
- 12 ea Baby Corn
- 2 tbsp Olive Oil
- Salt to taste
- ½ cup Mayo
- ½ cup Cotija Cheese
- 1 tbsp Smoked Paprika
- 2 tbsp Cilantro, chopped
- 1 ea Lime wedges
Clean ears of corn by removing skin and silk, pull ear off of any remaining stalk. Coat in olive oil and season with salt.
Grill over high-heat for 4-6 minutes, turning occasionally, until brown on all sides. Remove from heat and allow to cool slightly.
While still warm, lightly coat the corn with mayo, and sprinkle with cheese until fully coated. Dust with Smoked Paprika.
Serve on a large tray, sprinkled with chopped cilantro and lime wedges.