Food Blog: Cinco de Mayo

This Wednesday I am celebrating Cinco De Mayo- May 5th.

Cinco de Mayo (pronounced [ˈsiŋko̞ ðe̞ ˈma̠ʝo̞] in Mexico, Spanish for “Fifth of May“) is a yearly celebration held on May 5, which commemorates the anniversary of Mexico’s victory over the French Empire at the Battle of Puebla in 1862, led by General Ignacio Zaragoza.

  • 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)▢2 tbsp / 30g butter
  • 2 garlic cloves , minced
  • 1/2 tsp each salt and pepper
  • 1/4 cup mayonnaise (can cut down to 2 tbsp)
  • 1/4 cup sour cream (or yoghurt)
  • 1/2 cup parmesan cheese , finely grated (Note 1)
  • 1 tbsp Jalapeno , deseeded and finely chopped (optional)
  • 1 cup coriander / cilantro leaves , roughly chopped
  • 1 cup green onion , finely sliced (~2 stems)
  • 1/2 red onion , finely chopped
  • 2 – 3 tbsp lime juice 

GARNISHES

  • 60g / 2 oz Cotija or Feta , crumbled (optional) (Note 2)
  • Jalapeno slices, coriander/cilantro leaves, lime wedges , optional


Cut off kernels: 
Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.

Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don’t stir constantly, harder to brown).

Season corn: Add salt and pepper halfway through cooking corn.

Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine – heat will “melt” dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.

Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

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