Unfortunately I never saw this deliciousness last time I was wandering the streets of Mexico.
We did however run into a gentleman who was walking around with a device that appeared to be two metal bars connected to a car battery.
As we strolled past him, he shoved the bars into my older brother’s hands, turned on the battery and continued to electrocute him so vigorously that all the muscles in his hands contracted and he couldn’t let go.
THEN he proceeded to turn the electricity up. As my brother started yelling out in pain his arms started turning in on themselves.
We, of course started freaking out. We were yelling and screaming at this man to turn off his doomsday device.
After what seemed like an eternity he finally switched it off. Then held out his hand demanding payment.
Apparently what my brother had been lucky enough to experience was a, “strength test.”
It was a blast.
I would have probably preferred to happen upon a corn stand, but you know, I guess that was good too.
We’re all just slightly traumatized now.
ANYWAY, this corn is AWESOME. The flavors meld together so beautifully and the crunch of the sweet corn makes the perfect base. The cotija cheese crumbled over the top adds the perfect salty accompaniment, as well. It’s a keeper.
- 4 ears of corn, shucked
- 1 tablespoon butter, softened
- 1 tablespoon mayonnaise
- 1/4 cup crumbled cotija cheese (or queso fresco)
- chili powder
- 1 lime
- chopped cilantro
- Grill corn on a hot grill.
- While the corn is grilling mix the butter and mayonnaise until well blended. Brush the butter mixture over each ear of grilled corn, then sprinkle with cheese and chili powder. Squeeze fresh lime juice over each ear and sprinkle with cilantro. Serve immediately.
If a strange man wandering around Mexico ever hands you two metal bars connected to a car battery, don’t take them. Head for the corn stand.
This corn is way better than being electrocuted by a car battery.