FoodDrink

Mexican Street Corn

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Jun
8

I can never go to NYC in the summer without getting my favorite Mexican street corn. Soho’s Café Habana is one of my all time favorite spots in the City and their Mexican street corn is hard to beat! After just having had the real deal, I came home inspired to recreate this famous street treat. After a few twists and a little kick, I am pretty excited about our version.

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The ingredients are simple but packed with flavor. You will need fresh corn, sour cream, mayo, parmesan cheese, cilantro, some salt, chili powder and green Tabasco sauce.

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Start the spread by combining the sour cream and the mayo

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Now for the kick- I love adding a little heat to this street corn and the green Tabasco adds the perfect zip.

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Then toss in the salt and the chopped cilantro

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Combine everything together and place the spread in the refrigerator while you grill the corn

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I grilled my corn inside on a grill pan, but if you have the barbeque ready, just throw the corn on. Grilling corn this way doesn’t take long at all, you just want to make sure you get some beautiful grill marks.

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When the corn is ready, roll it in the spread

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I am using parmesan cheese for the topping. It’s not Mexican and its a step away from the original recipe which uses a Mexican cheese called cotija, but I think the parmesan has more flavor and I love the way it sticks to the corn. If you do choose parmesan, make sure to get the real deal and grate it yourself!

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Finish with some chili powder (or cayenne if you like it hot) and a drizzle of lime juice.

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I throw on a little more salt at the very end. Enjoy!

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And if you are ever in NYC, check out Café Habana!

Mexican Street Corn

Mexican Street Corn

Ingredients

  • 2 large ears fresh corn, cut in half
  • 1/3 cup sour cream
  • 1/4 mayo
  • 2 teaspoons Jalapeno Tabasco sauce
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon Kosher salt
  • 1/2 cup parmesan cheese, freshly grated
  • Mexican Chili powder or cayenne pepper for the top

Instructions

  1. Combine the sour cream, mayo, Tabasco, salt, and cilantro in a mixing bowl and set aside while you cook the corn
  2. Heat a grill pan over a high flame and roast the corn for about 15 minutes until there are grill marks on all sides
  3. Brush the sour cream mixture all over each piece of corn
  4. Roll the corn in the grated parmesan and sprinkle on some chili powder or cayenne pepper
  5. Top with some cilantro and a drizzle of lime juice
  6. Enjoy
http://martinfamilystyle.com/mexican-street-corn/

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2 Comments

  • Billie Alexander Hathaway says:

    LOVE, LOVE, LOVE your blog! I cannot wait
    to try this corn recipe for my “women only”
    weekend at my lakehouse….The Bass Bar
    Ranch!

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