Mexican Street Fair Corn

Its National Eat your vegetables day ! So how about some fair corn to enjoy while watching the Circus. Lisa

  • 4-6 corn on the cob cooked
  • 1 cup cojita cheese, grated (your preference – fine like parmesan or in chunks)
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1/4 cup butter, unsalted and melted
  • 4-6 lime wedges
  • cilantro for garnish

On the Stove – Over medium high heat bring a large stock pot of water to a boil. Place clean corn in the pot and cover bringing the corn back to a boil. Cook for 3-10 minutes according to your preference. Remove with tongs and let cool.To Grill – Remove a couple of layers of the husks and soak the corn in a large pot of water for 15 minutes. Pull down the husks to remove the silk, but keep a couple of layers intact. Over medium heat on oiled grates grill the corn turning them to char the whole corn. Place your corn on indirect heat (sides or a top grill) and cook for about 15 minutes. Remove with tongs and cool before handling

.Cheese Mix In a shallow bowl or dish mix cheese, chili and salt together. Coat corn with melted butter and then roll into cheese mix. Garnish with cilantro and serve with lime. Squeeze lime over corn and enjoy!

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