Description
A street corn recipe that will have you hooked for life on this authentic Mexican street vendor food.
Ingredients
Scale
- 4 ears fresh corn, shucked
- 1/4 cup mayonnaise (I used low fat with olive oil)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- grated zest and juice of 1 lime
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 cup crushed tortilla chips
- 1 ounce queso fresco
Instructions
Heat a grill to medium-high heat and put the rack 4 inches from the fire, or preheat oven to 500° F.
Grill or roast the corn, turning occasionally, until some kernels char and others are lightly brown, 15-20 minutes.
In a bowl combine mayonnaise, oil, chili, lime zest, juice, salt and pepper.
Pulse remaining ingredients in a food processor until crumbly and spread on a plate.
When the corn is done, remove ears from the heat and smear evenly with the mayonnaise mixture. Roll them in the crumb mixture and serve.