Yummy!! Living on the Westside of Los Angeles has deprived me of such goodies like Mexican corn on the cob. While grocery shopping early this week I saw white corn on sale and the first picture that popped in my mind was of the yummy way Mexicans prepare their corn on the cob. I grew up running to the corn guy whenever we heard the horn on his mobile corn cart blaring. They used to cost $1 but who knows what the price is now. Anyhow, I don't know why it took me so long to make this since it's so easy.
Ingredients
White corn still wrapped in the husk
Mayo to taste
Cayenne Pepper, ground, to taste
Cotija cheese, grated
Prep
Cook the corn still wrapped in its husk on an outdoor grill or stove top. (If stove top, stay close to keep an eye on it.) Grill the corn on low heat for about 15-20 minutes, turning slowly so all sides cook evenly. The husk will begin to dry out, burn, and blacken. This is okay but if you're doing it on the stove top just keep an eye out for a flame or two. Just blow it out and continue grilling and turning the corn. When done let the corn cool off for a couple of minutes. Peel husk from corn and you'll find a juicy and nicely grilled corn.
Lightly spread mayo all over corn, sprinkle with cotija cheese followed by the cayenne pepper. Use a wooden stick or a sheet of aluminum foil to help you hold the corn while eating it. The aluminum foil is a more traditional Mexican way to hold it. Enjoy! :)
xoxo
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