Mexican Street Corn on the Cob 

This is a great side dish for Cinco de Mayo, 4th of July or any summer fun activity.  It is easy to make and the kids can even help made the spread (be careful with young kids around boiling water).  I love how it tastes great served hot or even cooled off a little bit and when I make it everyone raves about the dish.  If you are going to a large gathering consider doubling or tripling the recipe.  It’ll be gone before you can blink.  My kids always want me to make a second serving for them to have at home.  The recipe is very adaptable to the ingredients you have in your kitchen so feel free to work with what you have at home.

INGREDIENTS

• 6 yellow sweet corn on the cob (My kids like smaller servings so I break them in 1/2 before boiling).
• 1 tablespoon kosher salt.
• 4 oz unsalted butter.
• 1/4 teaspoon of  coriander.
• 1/4 teaspoon of oregano.
• 6 thick wooden sticks (soak 5-10 minutes in water).
• 2 cups finely grated Cotija cheese.
• 1 cup of Miracle Whip or Mayonnaise.
• 3 tablespoon of your favorite hot sauce (my kids like Sriracha).

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INSTRUCTIONS

• Get a pot big enough for all the corn to fit in, with room for the water.  If you don’t have a big pot you can break the corn in 1/2 to fit better.
• Add the corn in a pot.
• Add water until the corn is completely covered with water.
• Add salt, butter and coriander.
• Cook on medium heat for 15 minutes. Don’t let the water boil over.
• Drain the water.
• Push the wooden sticks into the thickest center of the cob.
• Put Miracle Whip in one bowl and Cotija Cheese in a second bowl.
• Hold the cob on the wooden stick and spread mayonnaise on the corn
• Roll in to Cotija cheese.
• Place the corn on the cob on a platter.
• Served with hot sauce on the side or sprinkle it over all the corn before serving.

Serves 6-12 portions.

The Mexican Street Corn on the Cob is best served hot.  Corn is freshest the day it is bought.  It is best if you buy the corn the same day and not a few days ahead.  This recipe is adapted from Chef Israel Reyes at Diamanete Cabo San Lucas and the Mexican Street corn on the Cob photo is from Chef Israel Reyes as well.

What is your favorite Cinco de Mayo Recipe?