Corn-O-Plenty ~ A Tempting Recipe for a Mexican Favorite from Chef Andy Mueller
As August starts to open up, so do the husks on my favorite summer treat. There’s something about super sweet, locally grown corn slathered with butter and a pinch of salt and pepper that makes my heart smile. I’ve already had quite a few meals this summer with sweet corn as the not-so-side dish.
Sometimes I pair it with grilled chicken, pork chops, or a juicy burger, but that’s merely a token gesture reminding me how I’m a carnivorous creature of habit. The mostly untouched remains of the protein du jour pales in comparison to the heaping plate of delicately ravaged piles of cobs that block out the sun.
Like competitive swimmers, we corn-on-the-cob eaters come up for air only as often as absolutely necessary to replenish our oxygen supply to continue the pace. Worrisome, desperate looks don the faces of all the the table as the cleaned cobs tip the scales and rapidly become dominant to the corn waiting to be eaten.
I’ve learned to save a trip to the ER to remove corn pokers from my hand by allowing the others at the table to be quicker than me to last few. Almost like losing to your boss at tennis or golf to keep things copacetic.
Imagine the epiphany I experienced when I was introduced to the only way corn can be better than what I already knew. Mexican street corn with a light coating of mayo, fresh grated parmesan cheese, chopped fresh cilantro, and a dash of paprika hit me with a shot I’ll never forget.
The creamy mayo, the salty cheese, the bright cilantro, and the deep paprika makes this the one to beat. Now, every time I see super sweet corn on the side of the road, I have a decision to make.
It’s a tough decision, but if that’s the toughest one of the day – I’ll take it seven days a week.
Mexican Street Corn
For the Mayonnaise:
In a food processor, add —
1 whole egg
1 egg yolk
1 tsp. Dijon Mustard
The juice of 1 lime
salt and pepper to taste
A few dashes of Tabasco
1 tsp fresh garlic
With the motor running, slowly drizzle in canola or avocado oil until mixture starts to thicken like a mayonnaise (approx. 2 cups). Adjust seasonings to taste.
Bring a large pot of water to a boil. Add shucked and cleaned sweet corn – boil for 4-5 minutes. Remove corn from water, let rest on paper towel to drain excess water. Using a pastry brush, apply a generous amount of the mayonnaise all around the outside of the corn. Sprinkle with grated Parmesan cheese, fresh cilantro and smoked paprika.