Mexican-style corn (street food)

Votes: 5

Time: 17 min.
Complexity: easily
Servings: 4

Corn is one of the most popular ingredients in Mexico, where it's a true treasure. It's not only added to various dishes, but also sold whole on the cob on every corner, topped with various sauces and cheeses. If you're tired of plain boiled corn, try making it at home the way Mexican street vendors do. Fry the cobs in a pan until charred and fragrant, then coat with a spiced mayonnaise sauce and a squeeze of lime juice. After this snack, you'll never want to go back to plain boiled corn.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ears of sweet corn, husk removed
2 tbsp. l. corn oil
0.5 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
1 lime, cut into 4 pieces
Special equipment: grill pan

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat a grill pan. Rub the corn with oil and grill, turning the cobs so all sides are charred, for about 6-10 minutes. Meanwhile, mix the mayonnaise separately. chili powder, garlic salt and black pepper.
Remove the corn from the pan and brush with the mayonnaise mixture. Serve with lime wedges to squeeze the juice over the corn.

Categories:

recipe / Summer dishes / Appetizers / Vegetable appetizers / / Mexican cuisine / Sunny Anderson