Mexican Corn by Mama Lanette

Mexican Corn

(yes, Auntie PB, it is called Mexican corn,  and I swear  I am not being unsympathetic to the Mexican Americans or Hispanic Americans, or whatever you told me I am supposed to call the Hispanic descent persons when in Texas)

I started making this a few years ago after eating some Mexican corn from a food truck downtown Minneapolis.  Their version had mayo in it, and although that was delicious, I chose to leave that ingredient out of my home version to make a little lighter and fresher tasting.  This can absolutely be served on the cob, but I prefer to cut if off and serve it in a bowl.  It is much neater and is easier to prepare in advance (crock pot friendly, yo!).  Besides, Mama Lanette has nasty ass teeth, as do others in the family, and nobody likes to lose a tooth at the dinner table.  While it may be funny to the onlookers…it is not so funny to the loser of the tooth themselves.  Besides, it is truly displeasing to the tablescape, and the resultant blood spurt throws the whole party décor off balance.

This is an absolutely simple dish to make.  In fact, it never really occurred to me to post it on Feeding the Freaks, but at my yearly Fiesta, one of my guests specifically asked me if I would post it.  In response to that request, here ya go, David, enjoy!

Ingredients

Corn, 5-6 ears, husked and cleaned

Butter, ½ stick, or 4 tablespoons, cut into pats

Cilantro, fresh, ½ cup, chopped

Lime, juice of 1

Salt, 1-2 tsp, more if desired

Pepper, as desired

Cotija cheese, 1/3 cup (Cotija cheese is basically a Mexican parmesan and can easily be found in supermarkets that have a medium to large Mexican food selection.  It is usually right next to the queso fresco and queso blanco)

***See bottom note for winter preparation options

 

Prepare gas or charcoal grill.  Make sure corn cobs are husked and cleaned of all silk threads.  Place corn cobs on grill and let kernels char for a few minutes, but do not let them overcook to the point that kernels start to look dried out or sunken.  They should remain plump looking, or the corn will be chewy and tough...yuck!   You can always heat it up in the microwave or on the stove if it needs further cooking.  The key point is to get the blackened charring on it.

After the cobs are blackened, removed them from the grill and place onto a platter.  Let cool for a few minutes until able to be held by hand comfortably, or wear an Ove Glove, whatever yanks your chain.   On a cutting board, carefully cut kernels from the cobs using a knife. 

Place kernels into a bowl and drop butter pats on top.  Stir to combine.  (The corn may be too cool to melt the butter by this time, but that is okay, we can heat it up in the microwave or on the stove later)

Squeeze the lime over the corn.   Add cilantro, salt and pepper.  Stir to combine.  Taste.  Add more salt and pepper to taste.  Heat the mixture in a pan on stove or in microwave as needed.  Stir in Cotija cheese before serving. 

This is a very crock pot friendly dish.  I made this for my Fiesta this year, and it did just fine sitting all day on warm, tasting just as delicious at the end of the day as it did at the beginning. 

***Note 

Are you a person who lives in a climate that experiences a snowy, dark, and cold winter environment that  doesn’t provide access to grilling, much less fresh corn during the months of…well, let’s guestimate, shall we?...October through June?  Here are some friendly substitutions for this recipe, Mama Lanette tried and true!

Cooking Method:  Make it on the stove!  Sautee it in a pan rather than grilling it.  Use a little olive oil at first and then add the butter towards the end, as butter tends to burn easily at high heat, and then it gums up your pans, and is impossible to clean, and it is just not worth the fuss.  Oil, then butter!  Just don't use Pam!  I hate that shit!  (See diatribe on my hatred of Pam cooking spray on my Easter blog.)

Corn:     Trader Joes sells a remarkable fire roasted frozen corn.   Seriously, I have thawed this and served it cold in assorted side salads, and people have been none the wiser.

Target had a delicious Market Pantry brand yellow and white bicolor frozen sweet corn that is seriously cheap and delicious!  It is about a buck a bag and is better than anything that big old green guy will sell you. 

Cilantro: You can replace the cilantro with parsley if you have a cilantro-phobe in the family, as I do (that frigging SOB!)  Or you could just try to sneak that shit in and hope they are none the wiser, but occasionally the little weasels can sniff it out.

Cotija cheese:  If you have never heard of Cotija, it is basically a Mexican parmesan cheese.  If your local grocery store does not have any Mexican cheese such as queso fresco or queso blanco, then chances are they will not have Cotija.  In this case, I have nothing to suggest other than maybe trying parmesan, or just leaving it out.  I really don’t think it makes or breaks the dish.  And if anything, leaving it out will lighten the calorie load.  There are just some people who will eat anything if there is cheese involved…y’know?