If you are not the type of person who likes Mexican food, you may need to go into hibernation until Tuesday!
It is Cinco de Mayo time and that means one thing!
Delicious, yummy Mexcian food!
Everywhere you and I look this weekend, there will be all kinds of Mexican food recipes. There will be classics, twist on classics and very creative recipes that will leave both our jaws on the floor.
Mexican food is my first favorite food after Indian food! Both of these culinary cultures are known to be very accommodating to vegetarians. I love how Mexican and Indian cuisines have an extensive cornucopia of choices to vegetarians. You should see me when I am at a buffet for either of these cultures. A Kid in a candy store doesn’t come close to my excitement level.
Speaking of extensive cuisines…..
Corn on the cob is a favorite in every culture that I have come across.
Take the American Deep South, for example. They eat it for Sunday dinner and during summer picnics. It is always the designated side dish in Soul Food and barbeques. I am drooling just writing about it.
In Indian cooking, the corn on the cob is cut into smaller pieces and put into a tomato sauce. Then it is devoured with naan or other leveled breads
In Eastern Africa, vendors have an outside grill with charcoal. They will grill the corn, lace it with Lime juice then sprinkle it with salt and cayenne pepper. It is then sold to eager bystanders for a few pennies.
Recently, I have seen the Japanese version of corn on the cob. It is grilled and boiled, then grilled again. It is laced with mirin and served immediately. There is a recipe that I would love to try soon.
The Mexicans really know how to do corn on the cob. So often they will use mayo, sour cream, Mexican parmesan cheese, Cayenne pepper, Lime, Coriander, peppercorns and the list goes on and on.
It is safe to assume that I have never had Mexican Corn on the Cob the same way more than once. Foodies love seeing and eating many varieties of Mexican Corn on the Cob.
That is because we get bored easily.
In my version of Mexican Corn on the cob, I use sour cream and Mexican Parmesan cheese. Personally, I am not a fan of Mayo because it contains eggs. Vegetarian Mayo still has a long way to go before it can be called Mayo.
I don’t have a grill or a gas stove. So, it was definitely a challenge to “grill” the corn on an electric stove. So, if you have a cast iron skillet, use it to grill the corn on an electric stove.
What is your favorite way to make Mexican Corn on the Cob?
Recipe Details (Makes 4 pieces of Mexican Corn on the Cob)
Total Time to Prepare – 15 Minutes
- 4 fresh pieces of corn on the cobs
- ¼ cup of sour cream
- ¼ cup of Cojita Mexican Parmesan Cheese
- 1 tsp of sea salt
- 1 tsp of black pepper
- 1 tsp of cayenne pepper
- ½ of a green lime
- Clean the husks and corn hairs from the corn and discard them
- Preheat a cast iron skillet on high for about 5 minutes
- Mix the sour cream, salt and black pepper.
- Add 1 or 2 corn on the cobs and grill them. Rotate the corn until the corn has been grilled all the way around.
- Remove the corn from the skillet
- Using the lime, lace the corn with its juice
- Coat the corn on the cob with the sour cream and be generous with it
- Sprinkle with the parmesan cheese. Once again be generous with the cheese. There is no other way to eat it
- Finally, sprinkle with cayenne pepper
Serve the Mexican Corn on the Cob immediately.