Mexican Style Corn on the Cob
We may not be in Mexico but we can still pretend in the easiest way possible, no? If you're anything like me, then you are craving, maybe even on the verge of being desperate, for a getaway. To escape and be anywhere but where you have spent months, locked up, during the corona quarantine/lock down. Mexico is high on my vacay list it and it also happens to be sweet corn season. So in full spirit and complete ore, let’s take a little sensual trip to Mexico through digging our teeth into popping kernels that bleed juicy, tender and a slightly sweet essence of tropical paradise.
Now, before you exit the page because you think that cooking sweet corn on the cob means you need a grill, hold it. No grill, no problem. The charred form of cooking CAN be achieved in numerous other ways, so this recipe can be for you regardless of your cooking equipment status. The other methods of achieving a charred exterior is apart from using a grill are;
oilless on a baking sheet in the oven
directly on the stove with a gas burner
in aluminium foil on a gas burner
in a pan on the stove, oilless (can get smoky)
in a pan on the stove, with oil (use a oil spray guard cause its gets messssay)
For this recipe, I actually used a mix of oilless and with oil on the pan method as you achieve almost the exact same result as if you were grilling on a barbecue. If you wish to pop them into the oven - great for throwing them and somewhat forgetting about them, getting on with a few chores - place them on a baking tray lined with baking paper and roast without oil on a temperature of 170℃ for 20-25 minutes then on grill setting for 2-3 minutes.
Now, to address the cheese. The real traditional cheese used in Mexican style corn is the cotija cheese. This is a staple in the Mexican cuisine because it offers a salty but creamy flavour to dishes. It’s made from cow’s milk and when it’s young, it has a very similar texture to feta; silky, soft and milky. When it is aged, this cheese turns rather firm and dry. Based on my location, I had great trouble sourcing the cotija cheese but if you live in the US or the UK, or even to my fellow Aussies, this cheese should be much more readily available. You can even order it on Amazon (I know, Amazon again..) in bulk.
Then again, if you are finding it hard to find or really can’t be bothered to search past your local grocery store, go with feta (as I did). It’s such a great alternative, cheap, accessible, globally available and mimics almost the exact flavour as to the traditional cotija cheese. If you are vegan, never fear. Simply use a vegan feta and vegan butter so you are still enjoying the Mexican corn party.
On to our friend, coriander. If you do not like coriander (or cilantro to my American readers), please, please, please don’t just leave this out. I challenge you to try a little because you don’t taste coriander by itself in this, but rather it is the element that adds the fresh burst of flavour without being overpowering. Lime, yes this does also, but this is not subtle nor is it a real edible component… it is a liquid after all. If you are allergic or really just can't stand coriander, use parsley, basil or mint which also gives this fresh herby burst to each bite.
Ok, I am over talking (or better described as rambling). Get into the Mexican spirit, ask a few friends over and create a fiesta. Great accompanying dishes to complete this Mexican travel inspired meal would have to be guacamole with tortilla chips, pulled pork tacos with pico de Gallo, salsa verde and bean mole. Never miss out on those delicious and spicy margaritas cause they will turn even the most somber, into being the centre of the party.
Enjoy
xx
Mexican Style Corn on the Co
Ingredients
3/4 corn cobs with ears
2/3 cup feta
3 tbsp butter
1/2 cup chopped coriander/cilantro
1 tsp smoked paprika and/or chilli flakes
1 lime for serving, cut into wedges
Method
Place the corn cobs in a pan on high heat, without oil for the first 10 minutes. Make sure to move the corn around every few minutes. Add a tablespoon of canola oil after about ten minutes, making sure to cover with paper towel or an oil spray as the corn will pop a lot. Grill for an extra 10 minutes, allowing parts to char slightly before turning. Repeat until all cobs have been cooked. Place onto a plate.
Rub the butter around the whole cob and place on a serving platter. Top with crushed feta and sprinkled coriander. Finish with a dusting of the smoked paprika and chilli flakes (both if you want an extra kick) and a squeeze of lime. Place extra slices of lime along side.
