After spending 12 years in New York city, i have developped a huge sympathy for spicy and perfectly seasonned « mexican street » style of food.

The ingredients are so simple and fresh, yet packed with amazing flavors.

This recipe is super easy too make, beautiful to the eyes and taste! It can be serve as side dish for 6/8 people.

What you need:
8 large ears of corn
½ cup of american mayo (don’t use a french one, the taste won’t be the same!)
Half a block of feta cheese (you can add more)
2 limes
2 teaspoon of chile powder (+/- depending on your taste)
½ teaspoon of smoked paprika
100 grs of melted butter
1 bouquet of fresh cilantro

If you have real corn with still its beautiful hair on: peel them off and tie them like a bun. It makes a perfect handle to cook and it! 

Boil some water in a deep pot and dive the corns in it for 5minutes. Keep the hair out if they have some!

Heat the oven on grill. On some cooking paper, massage the corns with melted butter and let them roast/chard for 6/8 on each side. Make sure the grill brings them a nice color!

Meanwhile, in a bowl, mix together the mayo with chile powder and smoked paprika. Add the juice of 1 lime and grated skin. If it’s not salted enough for you, add some more lime juice: better for you and your taste buds! Mix together and keep in the fridge.

When the corn is nice and tan, get it out of the oven and With a brush, cover every inch of it with the chile/lime mayo. Be generous with the mayo! Place the leftover mayo in some cups so people can help themselves as needed!

Place the corn on one of our large thick round platter, sprinkle the feta cheese on top and garnish with fresh cilantro. Best. Corn. Ever.

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