There’s so many summer foods that I look forward to each year… peaches, tomatoes, berries, and one of my favorites, corn! Sweet corn just tastes different this time of year.

Corn was first grown by Native Americans more than 7000 years ago. Today, corn is grown on every continent except Antarctica. Corn is cholesterol free and a good source of vitamin C, vitamin A, fiber, thiamine, potassium, and antioxidants. One ear of sweet corn has about a hundred calories.

Mexican street corn is one of my favorite ways to prepare sweet corn. The Mexican Street Corn that most of us are familiar with has its roots in Mexico City. Commonly known for its street food, corn has been a main ingredient for the city’s street vendors. Although there are numerous variations of the recipe, they all share the same simple ingredients: corn, mayonnaise or butter, Mexican cheese, lime, chili powder, and salt. Here’s my favorite recipe:

Mexican Street Corn

  • 4 Ears of Sweet Corn
  • ¼ Cup Mayonnaise
  • ¼ Cup Sour Cream
  • ¼ Cup Cotija Cheese (finely grated)
  • ½ Tsp Tajin Seasoning
  • Fresh Cilantro
  • Limes

Instructions: Heat grill on high. In a small bowl, combine Mayo, Sour Cream, Cotija Cheese, and Tajin. Grill the corn and rotate (about 8 minutes). Remove corn from grill and immediately brush with mayo mixture. Garnish with another sprinkle of Tajin and some freshly chipped cilantro. Serve with lime wedges.

 

 

 

(photo via Trevor Holman Photography)

Join Carrie Brogren — founder of the Chapel Hill Carrboro Foodies group on Facebook — as she continues positive, fun and interactive community discussion on local food. From home-cooked meals to fantastic local restaurants, from around the corner to around the world, you’ll find a little something to be excited about in “Snacks and the City” on Chapelboro.com! 

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