OK.. so it's not authentic, but it's just as yummy!
What says summertime more than FRESH grilled corn on the cob?! It’s personally one of my all time fav BBQ classics, and who really minds a little corn stuck in between your teeth when you’re eating something so tasty. NBD.
And if you REALLY want the best barbecue experience, and vegetarian is your preference, go to my Uncle Neal’s house- he is the BEST griller! Grilled veggies charred on the grill = <3 <3
So, if you have read my past post on Veggie Quesadillas, you will understand my love for Mexican food, slash tex mex. I went on about the grilled Mexican corn from Cafe Habana just up the street, and how it is SO AMAZING! (PS if you still haven’t gone, go now. You have no excuses- the weather is warm and the neighborhood is lovely). Never in my wildest [food] dreams did I think I'd be able to make something SO similar at home, considering I def do not know the first thing about authentic Mexican cuisine. BUT I found this recipe and couldn't believe how similar it was to the real deal! I made some adjustments and tweaks- and BAM! Here it is :)
OH! I've mentioned in the instructions, but if you don't have an actual barbecue- one of the many things that make living in the city during the summer the worst- you can totally use a cast iron pan! See that.. Told you a cast iron pan comes in handy like 99.9% of the time!
ENJOY! xx S.
|Vegetarian • Gluten Free|
I N G R E D I E N T S:
- 4-6 ears of Corn!
- 3/4 cup of Mayo
- 1/4 cup of Sour Cream
- Small bunch of fresh cilantro, chopped
- 1/2 lime, juiced (+ additional wedges for serving)
- Chili powder
- Fresh Parmesan to top!
GRILLIN': Start by grilling your corn. To grill, totally throw it on an actual BBQ if 1.) you are fortunate enough to have one or 2.) able to actually maneuver one of those bad boys, because I for one am definitely too clumsy. OH well! If that is the case- no worries because I have the next best option. Heat a cast iron skillet over medium high heat, and chuck the corn on. Cover & grill for about 20 minutes, occasionally rotating so all sides get charred to perfection!
SUPER SAUCE: Once your corn is about done, begin your sauce by adding mayo, sour cream, lime juice, and cilantro in a bowl. Mix well, and brush generously (um, duh) over your corn. Top with fresh parm, a coating of chili powder & juice from a lime wedge. DEVOUR!!
*Notes: Just a disclaimer - true Mexican grilled corn is made without the sour cream, but I like the flavor it gives. Feel free to eliminate it all together if you wanna do it the “real” way. Up to you! ANNND the reason I say 4-6 ears of corn, is because the sauce makes enough for several depending on how much you like to smother your corn. GET GREEDY! No judgment here :)