Grilled Corn on the Cob

April 24th at 5:00 pm

               I recently took a bus to New York City—only fifteen dollars from Boston!—with two of my close friends from high school. I should have known that our four-day trip would gradually turn into an eating tour (as Emily warned me it would) and that I would spend more money on peanut butter from Peanut Butter and Co. than I would on a one-way bus ticket to the city. In my defense, the opportunities for food moments in New York City are pretty much omnipresent. For example, after a visit to the New Museum in Nolita, my friends and I stumbled upon the cozy Café Habana on Prince Street. If you are ever in New York City, no matter the neighborhood, I suggest a visit to this little Mexican restaurant for the Grilled Corn Mexican Style: two ears of summer corn grilled to a slightly smokey char and enveloped in salty Cotija cheese, peppered with hot chili powder, and finished with a splash of lime juice.  Keep the toothpicks handy.

Grilled Corn Mexican Style (1 serving):

       After much trial and error, I think I found a recipe that can (almost) match the deliciousness of Cafe Habana's famous dish. 

      

1 ear of corn (I used butter and sugar corn)

2 tsp mayonaise (enough to coat the corn, I use 2 teaspoon)

2 tsp sour cream

1/2 tsp chili powder (cayenne or chipotle) 

pinch salt

2 tbsp Cojita cheese

1 lime

1/2 tsp cumin 

1. Grill ear of corn for about 1 and a half minutes (time may vary)

2. Allow for corn to cool. Meanwhile, mix 1 to 2 teaspoons of mayonnaise (vegannaise also works) with 1 teaspoon sour cream, a pinch of cumin, and a squeeze (about 1 teaspoon) of lime juice. 

3. Coat the corn with the mayonnaise mixture and top with Cojita cheese (enough to coat the entire corn, maybe 1/5 cup) and 1 teaspoon of chili powder. 

4. Slice lime into wedges to serve alongside corn. 

Enjoy!