Live the Live ™

I didn’t mean to cheat…honest. But I wasn’t thinking when I bought my corn in the supermarket, and I bought ears that were already shucked. Classically, Mexican street corn is made by throwing unshucked ears of corn on the grill to cook them. So I improvised.

 

I took the shucked ears of corn, placed them in a pot of cold water, and brought it to a boil. I boiled the corn for just 2 minutes, removing them from the water at that point.

 

I placed the ears of corn on the grill, and watched over them carefully, rolling them back and forth so that they would have a nice char on them but wouldn’t burn. When I liked the color of the corn, I brought the ears inside and added the remaining ingredients, which can be prepared ahead of time.

 

1/2 cup mayonnaise
1/2 cup sour cream
juice of 1 lime
1/2 teaspoon granulated garlic

Combine these ingredients in a bowl and place it in the fridge until it’s ready to use.

Cotija cheese, crumbled
Tony Chachere’s Creole Seasoning
Fresh cilantro, finely chopped

 

Once the corn comes off the grill, brush on the mayo/sour cream mixture all over the corn. Traditionally, chili powder is sprinkled on, but I prefer the Tony Chachere’s. Sprinkle the cotija cheese on top, and garnish with a little cilantro.