Food Life

Mexico The Cookbook: Mexican Street Corn

WHAT JUST HAPPENED TO MY TASTE BUDS.

Remember this post about my new cookbooks? I finally made a recipe from the Mexico Cookbook, and I literally just wanna jump on my couch Tom Cruise style and scream about how much I’m in love with this book.

I don’t even know what to say other than this recipe will maybe cost you $10 to make, and after you eat it, you’ll wanna jump on the couch, too. You feel?

Less talking and more eating. Got it! Here’s the recipe below. You’re welcomeeeeee!

Mexican Street Corn Mexico Cookbook Phaidon Press 3

Mexican Street Corn Mexico Cookbook Phaidon Press 4

Ingredients:

6 corn on the cobs

Sea Salt

1 Cup Queso Fresco

3 Limes

1 Cup Mayonnaise

Chili Powder

Directions:

Preheat the oven to 350 degrees and put the corn on the cobs (with husks) directly on the oven rack and cook for 30 minutes.

Rub half a lime over each cob. Spread the mayonnaise over each corn cob. Crumble the Queso fresco and sprinkle over the cobs (I use a lot of queso and put extra on the plate to add as you eat!) Season with sea salt and chili powder.

Mexican Street Corn Mexico Cookbook Phaidon Press 6

Mexican Street Corn Mexico Cookbook Phaidon Press 7

Mexican Street Corn Mexico Cookbook Phaidon Press

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