Mexican Street Corn



Of all the little things I love about Mexico, there is street food! It is impossible to die from the end in this beautiful country! Tacos, gorditas, tamales, hamburgers like carbon, plates of dulce and other specialties invade the streets. And requires corn country, there are also many corn dealers, available in ears (Euts) or grains (Esket)! At 10 pesos (if I remember correctly), it's hard to resist!

°Corn cob (count 1 or 2 per person)
°butter
°grated parmesan cheese (ideally we use queso cotija, it is almost impossible to find here)
°chili powder
°Lemonade
°mayonnaise
°salt

Peel the corn on the cob and cook it in boiling water or steaming it until the grains are soft (about ten minutes).
Once the cobs are cooked, stick a wooden nail into the base of the cob to be able to hold and prepare it according to your preference.

Ebi with mayonnaise
Spread a little mayonnaise all over the cob, sprinkle with a teaspoon of Parmesan cheese, pour a little chili powder, salt and sprinkle a little lemon juice. Enjoy right away.

Buttered bread
Melt a piece of butter on the cob of corn, and sprinkle with 1 teaspoon of grated Parmesan cheese, chili powder, and salt. Sprinkle it with lemon juice and enjoy right away.

Feel free to make your own variations! Or the simple version that contains only lemon juice and cayenne pepper.

Enjoy !


 

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