Ever since summer has sprung, my lil bro JJ has been requesting that I make corn, and since I’m home for one night I decided to appease him. This is not just any corn that he is requesting, however, but is “the corn from that Mexican place I like”-JJ. Well, considering that they have some rendition of grilled corn at every Mexican restaurant we go to and I couldn’t figure out which one he was talking about, I took inspiration from all of them in creating a simple recipe that I knew would make his taste buds feel like they were at a fiesta. Classic Mexcian grilled corn gets sprinkled with Cotija cheese, lime, chile powder, and a mayonnaisey type rub. For some reason we were out of mayonnaise (this is what happens when I’m not home on a regular basis) so I made a rendition with melted butter, and it was just as good and a little lighter in taste. Its summery, flavorful, and totally delicious. JJ happily munched on three ears of corn and said it made the cut. This actually takes less then 15 minutes start to finish, so you really have no excuse, so, COMIENZA LA PARRANDA Y LA PARRILLA! (Start the party and the grill)
Grilled Mexican Corn a la MOI
6 ears of corn
1 stick of butter
2 handuls of fresh cilantro
1/2 cup freshly grated Cotija cheese
Recipe: Heat up your grill to medium high and brush it with olive oil. Grill the corn for about 10 minutes, rotating it every so often so the sides are lightly charred. Remove from grill. In a bowl, melt the butter. Add the juice from one lime into the butter, along with 1 handful of cilantro. Brush the corn with this mixture. Squeeze the juice of the other lime directly on the corn. Sprinkle with a generous amount of chile powder and salt. Next, top with cheese and the rest of the cilantro. EAT and be in heaven.