Mexican Corn on the Cob

final

Summer and corn go hand in hand.  Something about munching on corn on the cob on a sunny afternoon that is just delightful.  It is the perfect summer snack.
It is amazing just delicious one little vegetable can taste.  Mexican-style corn on the cob includes the use of several toppings.  I’m glad it does.  The end result is this sweet, salty, buttery, tart, spicy treat to munch on.  You take a bite and the toppings stick to your face and your hands and your clothes…  But that is what summer is all about.

WHAT YOU NEED:

-4 ears of corn, husks and silk removed;
-water;
-butter;
-salt;
-lemon;
-mayonnaise or yogurt;
-cotija or parmesan cheese, crumbled;
– chile powder;

WHAT YOU DO:

Fill a large stockpot with water and bring to a boil.

raw

Drop in ears of corn and place lid on top. Boil for 3-5 minutes. Turn off heat and remove corn from water.

in water

Place on paper towels to absorb any extra water. Let cool for 5 minutes before trying to handle them. Slather the corn with mayonnaise or yogurt, then butter, then press the crumbled cheese into the corn. Squirt some lemon and sprinkle the chile powder and salt on the corn. Try to eat while the corn is still warm. It will be messy so don’t try to fight it. Just embrace it.

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