Back when I worked at a chromatography company, I went to a tapas restaurant for lunch, and had some Mexican Corn. Unfortunately, I can remember neither the restaurant name nor the location anymore. However, I do remember the delectably yummy and flavorful Mexican Corn on the Cob. (We recently went to another restaurant, and I believe this corn is also called Elote.) Since we'd purchased some corn on sale, I thought back to the scrumptious corn I enjoyed back in what seems like another lifetime. I made this Mexican Cotija Corn in a oven, and it'll taste even better if you make it on a grill. The hardest part of making this corn was getting it to stay submerged while soaking - they just want to roll and float! I ended up using a rice cooker pot partially filled with water on top of a plate to keep the corn down. So once you've soaked the corn, drain and roast it. (Unless you're lucky and have access to a grill. Then grill the corn.) :) Once the corn's cooked, slather it with some Chipotle Mayo and roll it in some Cotija cheese. Then it's time for the best part - gobbling!
Yield: 6 servings
|1/2 cup||chipotle mayo|
|128 grams||4.5 ounces||cotija cheese, grated|
|1. Gather all materials.|
|2. Soak corn in water for about an hour.|
|3. Bake corn at 400F for 30 minutes, rotating halfway through. (Or grill!)|
|4. Remove corn husk and silk, leaving the stalk as a handle. Slather with chipotle mayo, and then cover with Cotija cheese.|