MEXICAN STREET CORN

Sweet Corn, Mexican 2.jpg

INGREDIENTS:

  • 6 ears fresh sweet corn
  • 6 Tbsp. Mayonnaise
  • 2 tsp. Rockerbox Sweet Corn Rub
  • 1/3 C fresh cilantro, chopped
  • 1 Tbsp. lime juice
  • 1/4 C Cotija cheese (Substitutes: Parmesan, Feta)

DIRECTIONS:

  • Cook the 6 ears of sweet corn in your favorite way: boil, grill, etc.

How I cook corn: I prefer to husk the corn and and place it in cool water on the stovetop. When the water comes to a boil, you know the corn is perfectly cooked. This is my favorite way to cook corn because it's foolproof: it's really hard to overcook the sweet corn this way, which means it'll taste that much better and won't lose its juicy texture or become overly starchy-tasting. Take the corn out as soon as the water comes to a boil. (As long as it's in the water, it will continue to cook, even after you turn the heat off.)

  • While your corn is cooking, mix together: Mayo, Sweet Corn Rub, chopped cilantro (reserving 1 Tbsp. aside), and lime juice. 
  • Slather the seasoned mayo mixture directly onto the ears of corn, and sprinkle with cheese and cilantro. Serve with plenty of napkins!
Sweet Corn Rub salad.jpg

To make Sweet Corn Salad: Instead of spreading the mayo mixture directly onto the whole ears of corn, cut the kernels from the cob, and then mix the seasoned mayo into the corn, like a salad dressing. Top with cheese and cilantro, and serve.