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Grilled Corn with Garlicky Mayo + Queso Fresco (aka “Mexican Street Corn”)

I’ve been reading a lot lately.

Like a lot – a lot.

Different things. This cookbook for instance. I’m wholly determined to finish reading it word for word. Even if I’ve been saying that for 5 months now.

Also, this one. It’s about kings and queens and dragons. I’m sort of a fantasy/sci-fi nut. Sometimes, when it’s really foggy out and you can barely see the trees, I envision myself straddled on a mare, cloak billowing behind me as I race through the thicket, leaves shattering beneath the hooves. Usually I’m chasing some sort of monstrosity in my fancy to relieve the world of hellions and other evils.

I almost always succeed.

It’s at this point where you’re probably looking at me with one of those “poor-lass-she-must’ve-bumped-her-head-one-too-many-times” kind of looks, a soft kind glean of sorry understanding brimming from your eyes.

And it would be at this point where I’d simply nod, reprieved, and blurt out, “But, I did fall on my head when I was a kid!”

They say it was cement. I do not remember.

What does all this have to do with corn and garlic and mayo and cheese?

Nothing. Nada. Zilch. Nil. Naught. Goose egg (my favorite).

But, it’s good (the corn, not the goose). And I like that it sticks in my teeth. Total date food fer sure.

Grilled Corn with Garlicky Mayo + Queso Fresco (aka “Mexican Street Corn”)

Print the recipe

Serves 4; prep and cook 15-20 minutes

4 ears corn; shucked

¼ cup mayonnaise, preferably homemade

1 garlic clove; minced finely

¼ cup crumbled queso fresco*

Curly parsley; chopped roughly

Pinch paprika

Lime wedges

*Queso fresco is a Mexican soft cheese similar to feta. You can opt to use feta, goat, Cotija (another Mexican cheese), or any other blend you like. I’ve been known to interchange cheeses depending on my mood or whatever I happen to have laying around in my fridge.

Grill the corn on either a gas grill, charcoal grill, broiler, or stove-top griddle until just charred on all sides. It doesn’t have to be perfect, just a few spots of color is fine. I like to cook my corn just barely, especially in the summer, so it still has a nice bite to it. This corn also works just as well if you would prefer to boil or steam it instead.

Meanwhile, combine the mayonnaise and the garlic together.

When the corn is done, slather liberally with the mayo-garlic spread and sprinkle with crumbled queso fresco, parsley, paprika (if desired), and serve with a side of lime for squeezing on top.

Provecho, mi amigos!

Hasta luego!

Besos,

Estefania

BTW — Curly parsley is SO in now. Totally.

Joanne -  I really like queso fresco!  This sounds really good =)

Rita Banci - My hubby would die for that corn! He’s such a corn-addicted!!! When it comes to food he’s really Mexican from head to toe! 😛

Christa - I just got to reading your inventive recipe for egg salad…Love the idea of adding radishes! Sounds supreme and I’ll be attempting to whip some up soon. 🙂

Kimberley - This is my favorite way to prepare corn and if I get around to it, I’m doing something similar on my blog next week! 🙂

Pepperedpantry - YUM!!!! Printed-Thanks:)

Jessica - Seriously! Anything related to George RR Martin takes a lifetime, but I think this one will be worth the wait =)

Anonymous - That’s so funny! I watched Game of Thrones, too. What an awesome series, huh? Can’t hardly wait for season 2 next spring. Oy, that seems so far off yet…

Jessica - Delicious grilled corn! Love the garlicky mayo. 

Haha I read (partially) both of those books! I also watched the TV series of Game of Thrones. It’s really good! I guess you’re not the only one that bumped your head…

sarah - I literally just ate this for dinner tonight and thought- “man I have got to get a recipe for this”. I think this might be fate…

Sabrina- The Tomato Tart - Oh, I love this so much. My father in law lives in Baja and my best friends used to live in San Diego, so we used to visit Mexico at least once a year. The first thing we’d do when we crossed the border was stop for corn. It was also our last stop. Now, I live in a primarily Latino neighborhood, so they sell street corn on carts right on my street. Lucky me! Perhaps, though I will have to make it myself with your mouth-watering recipe. Oh, and you’re right. Curly parsley is so it.

Lillian H. - ooh my husband and i had mexican street corn a few weeks ago at the hester street fair in nyc… he loved it! this might just make it onto our BBQ menu this saturday.  just have to find queso fresco… (not a big fan of feta or goat cheese)

Lillian H. - ooh my husband and i had mexican street corn a few weeks ago at the hester street fair in nyc… he loved it! this might just make it onto our BBQ menu this saturday.  just have to find queso fresco… (not a big fan of feta or goat cheese)

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