Since tomorrow is the official beginning of Brunch Week, where I'll be joining a handful of other bloggers to bring you a week of brunchy goodness, I figured I should wrap up my Cinco de Mayo stuff today.
Street corn is a relatively new thing to me. As a New Englander, I always get my corn fresh off the farm and doused with butter and salt. Anything else is unheard of. However, I've developed quite a taste for this stuff since moving here.
Street corn is sweet, spicy, and a great side dish to any Tex Mex cuisine. Torchy's has been my favorite so far, but I'm sure there are others who make a good street corn too. Probably the food trucks, seeing as how they're actually on the street.
Be sure to check out my Mexican Martini and Queso Dip recipes to help amp up your celebrations tomorrow, too. Enjoy!
Mexican Street corn
- 4 cobs worth of corn or 1 bag of frozen
- 1 tbs chile powder
- 1/2 tsp cayenne pepper
- 3 tbs or more cojita cheese
- 3 tbs mayonaise
- squeeze of lime
-In a dry skillet, cook corn over high heat until blackened on both sides. Transfer to a large bowl.
-Mix together corn and the rest of the ingredients. Serve hot.