Good Morning! I am just back from a wonderful vacation with my family and friends! Celebrating weddings, birthdays and enjoying some time by the ocean. It was nice to unwind! Even though I was not posting recipes on my blog, I was doing some cooking and research on some delicious new recipes to post and boy did I test some good ones!! Since I was by the ocean, I was cooking a lot of seafood- clams, mussels, lobster and fresh stripped bass. There is nothing better than super fresh, local seafood. It is one of the things I miss most about living in a land locked state! Stay tuned for some of those tasty recipes, I will post them soon! But for now, one of my new favorite ways to eat corn… Mexican corn OFF the cob… because no one likes getting corn stuck in their teeth. Don’t judge the fact that there is mayonnaise in the recipe, a friend who hates mayonnaise, LOVED this dish. The comb of lime juice, cheese and the little kick from the chili powder is the perfect balance of salty, spicy and tangy! You’ll have trouble eating corn the “normal” way every again! This recipe was part of my collaboration with Blonded by Style, see our full menu here!
Mexican Corn Off the Cob
- 8 ears of fresh corn, grilled with the husk on.
- ½ cup mayonnaise
- 3 tablespoons butter
- 2 limes, juiced
- 1 tablespoon chili powder
- Salt to taste
- ½ cup crumbled Cotija Mexican Cheese (You can substitute Queso Fresco or Kraft Parmesan cheese if your grocery store does not have Cotija)
- Wet the outside of the corn-husks with water, and place them on a pre-heated grill. Turn ever 2-3 minutes until the outside of the corn is charred but not burned. Once the corn has cooled, shuck the husks off. Cut the kernels off the corn and place in a large bowl.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder and generous pinch of salt. The dressing should have a similar consistency as creamy ranch dressing. Pour mixture over the corn, sprinkle with cheese and toss to combine.
- Season to taste with salt. Garnish with more crumbled cheese and a dash or two of chili powder on top. Serve immediately.