We love Mexican food around here. In fact my hubby lived in Mexico for quite a while, so he often talked about the corn on the cob they used to sell on the streets. When he described it with mayonnaise lathered on, I have to admit that sounded odd, but go figure, it’s delicious!! Brady absolutely loves corn on the cob, so I thought we’d give this Mexican Street Corn (or Elotes) recipe a try.
5 Ears of Corn
Package of Mexican Crumbling Cheese
1/2 cup of Mayonnaise
About 1Tbs. Chopped Cilantro
1/2 tsp. paprika (or chili powder for some heat)
We started by picking up some fresh corn on the cob. It’s so cheap and tasty this time of year. Brady and I got to shucking.
Then, the hubby brushed the grill with some olive oil and grilled up our corn.
Brady and I then lathered each piece of corn with some mayo using a basting brush.
We then rolled each piece of corn in some Mexican crumbling cheese. (Brady also ate handfuls of cheese during this process)
Last we sprinkled our corn with some chopped cilantro and a little bit of Paprika. Traditional recipes call for Chili Powder, but I wanted to keep the spice to a minimum since this recipe was for Brady.
He adored this recipe. Corn + Cheese= Heaven for Brady.