Chrissy’s Mexican Street Corn

Almost all recipes that I have on this blog are my own adaptations. Some are even my own recipes completely; this one is not.

This yumtown recipe is straight from Chrissy Teigen’s cookbook. Don’t know who she is? You should look her up, she’s the coolest babe in the game.

I’m making my way through her cookbook and this one caught my eye! It’s flavorful, quick, easy, and it reminds me of Mexico Spring Break in 2015. HEEEYYOOO

If you hate it, don’t blame me – blame Chrissy. But you won’t cause its bomb.

Alllllright. Take 4 pieces of corn and cut them in half. I found it was easier to cut through the core only halfway and then break the rest with my hands, but maybe you’re stronger than I am.

Then we’ll grease up the corn with some olive oil and place then on a hot cast iron skillet or BBQ pit. Cook for 10-12 minutes on high, turning the corn every 2-3 minutes to get some kernels nice and charred.

this corn is more photogenic than I am

Once removed from heat, quickly coat each corn cob with a light brush of mayo and then roll in a lovely cheese mixture.

Serve right away with lime to squeeze and cilantro for garnish!

4 ears of corn

  • 1 tbsp. vegetable oil
  • 1 tsp. salt
  • 1/2 cup Parmesan cheese
  • 1/2 cup Cotija cheese
  • 1/2 tsp. pepper
  • 2 tbsp. mayo
  • Sprinkle of cayenne
  • Cilantro and lime for garnish
  1. Cut each piece of corn into two smaller pieces
  2. Coat with olive oil and sprinkle salt onto corn cobs
  3. Pulse cheese in food processer until finely crumbled
  4. In a plate, mix cheeses and pepper and set aside
  5. Cook corn on high heat on either cast iron skillet or BBQ pit for 10-12 minutes, flipping every 2-3 minutes
  6. Remove from heat, and quickly coat with a light brush of mayo
  7. Roll each piece of corn in the cheese mixture
  8. Sprinkle with cayenne for preferred spice (optional)
  9. Serve right away with a quesadilla or burrito!
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