Mexican Street Corn

https://www.chefaaronsanchez.com/post/mexican-street-corn

Webesday started National Hispanic Heritage Month. While looking for a recipe to kick the month off with I had to really think. Then it came to me: Chef Arron Sanchez.

Mexican street corn on the cob couldn’t be easier to make. You cook the corn and then dress it. Usually, people use may with lime juice rather than lemon juice. Cojita cheese.

Let’s chat about this cheese. If you aren’t familiar with then go to your fridge and take about a quarter teaspoon of parmesan cheese and you have the saltiness of cojita. Texture is very similar to feta in that it’s usually crumbled. It us an acquired taste for some people. So when you try it on corn then skip the usual salt and use this cheese instead. That’s the way I first tried it.

If you want this as a salad no problem. Remove the corn from the cob and cook then mix everything together. I am not giving precise measurements because however much mayo your family likes is different then my family. You can add a variety of items like peppers, onions, and/or black olives.