The other night I had the biggest desire to hop on a plane to go and get myself some Mexican street corn.
It seems like after four months of quarantining everyone is missing travel so badly right now. I would put myself high on that list too. Anyone who knows my family knows we cannot sit still and that we are always on the go jetting off somewhere for the weekend.
I would not step foot anywhere outside of B.C. right now. We are so fortunate to live where we live with a lower caseload than most places globally.
But if that small little thing called COVID did not exist, one of the first places I would go is NYC; I miss it dearly. I was supposed to go in September for one of my very good friends’ stagette.
NYC is the city that never sleeps (oh, Jay-Z always coming up with my blog post content) and the place where you find the most uniquely located restaurants.
Cut to La Esquina: the home of this Mexican street corn.
La Equina first. Experiencing getting there: you go through this little deli called “The Corner.” Once inside, you go to a door that says, “employees only.” You open the door, go down the stairs. The stairs lead you into the kitchen where you walk past the bustling chefs working away and arrive at the host stand.
Tell me, where else in the world would you find a completely unmarked, very hard to find, highly popular restaurant like this?! NYC is filled with them. Perhaps a travel post about that city… one day, when I can get back there.
Okay, so this Mexican street corn recipe. My first time trying street corn was at La Esquina, and I will never forget it. My tastebuds did a happy dance and have never forgotten the goodness packed on top of that corn.
The perfect charred flavor and crunch of the corn coupled with the slight creaminess but lime-i-ness (not a word but today it is!) embedded in the corn. Then the cheese. OH, the cheese. I had quite literally died and gone to heaven at that moment. The only thing that would have made it better is my watermelon margarita. BUT they do have pretty excellent margaritas there too.
Mexican Street Corn
Honestly, the batch of sauce is huge so it serves as many as you want. I refrigerate it for one-two weeks and use it on my next round of corn.*
+ 4 (or more) cobs of corn
+ 3/4 cup mayo
+ 2 limes
+ cayenne pepper (I sprinkle directly from the bottle so it’s a full on estimate how much)
+ 1 cup cotija cheese
1. Boil water for your corn on the cob. Once the water is boiled, you can turn it down slightly such that the water doesn’t make a mess of your oven, add corn and let cook for 5 minutes.
2. While your corn is cooking, turn on the BBQ to high.**
3. In a bowl, whisk together mayonnaise and juice from one lime until well combined.
4. Once your corn is done cooking in the water, cook it on the BBQ. Continuously rotate the corn such that it doesn’t burn, but you get a beautiful char.
5. Once well charred, remove corn from BBQ.
6. Generously bathe your corn in the mayonnaise/lime mixture using a brush. Doing this while the corn is still warm will help everything stick better.
7. Sprinkle cayenne pepper evenly over the corn.
8. Top off with cotija cheese.
9. Slice the second lime and serve with your corn.
* if you want to half the mayo sauce situation, do 1/4 cup + 2 Tbsp mayo and 1/2 a lime juiced.
* *the BBQ steps are optional. It does, however, enhance the flavor of the corn.