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Mexican Corn

May 16, 2012

My husband LOVES Nacho Libre.  One of the things he remarks on every time we watch it is the corn in the movie that seems to be covered in cheese.  I finally got around to picking up some queso fresco to give this a try.  Now there are a bunch of different variations on this, at least one of which includes being coated in mayo–GROSS.  When I finally got down to wanting to make it, my internet was down, so I had to wing it on how to prepare it.  My method was…unconventional and I haven’t quite sorted out how to make the cheese stick without globs of mayo.  But this was tasty!

Ingredients:

  • 2 ears of fresh corn
  • 2 tablespoons unsalted butter, softened
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 2 ounces queso fresco
  • salt

Directions:

  1. Bring a large pot of water to boil.
  2. Peel the husk back and remove the silks.
  3. Fold the husk back.
  4. Boil the corn for fifteen minutes.
  5. Drain.  Allow to cool for a few minutes (until you can touch the husks and not burn yourself).
  6. Meanwhile, mix the butter, chili powder and cumin.
  7. Preheat your grill to medium.
  8. Smear half the butter on each ear of corn and fold the husks back into place.
  9. Grill the corn for five minutes a side.
  10. Peel the husks back for good this time.
  11. Sprinkle with salt and more chili powder.
  12. Sprinkle with crumbled queso fresco.

Printable version.

5 Comments leave one →
  1. May 16, 2012 10:24 am

    My method for BBQ corn is a bit simpler – I don’t precook the corn before it goes on the BBQ. I usually soak the ears of corn in cold water for a half hour without removing the husks and silk. (If you want, you can gently peel back the raw husks, remove the silk, add butter then fold the husks back but I don’t usually do this). Then BBQ on medium low direct flame with the lid down about 5 minutes, turn 90 degrees for another 5 minutes until all 4 sides are done (total 20 minutes). The husks should be a light brown, not black although some of the loose ends may char. Remove the husks and silk to serve. This method would work nicely with your recipe.

    • May 16, 2012 10:32 am

      I saw lots of mentions about soaking the corn, which I’ll definitely do next time. By the time I was ready to cook, I didn’t have time for that, so I thought I’d try the precook. Your way sounds easier!😀

  2. May 16, 2012 11:23 am

    When I received my foodblog email your headline was first – but even if it wasn’t I would have clicked into it first. Nacho Libre and Mexican corn – two favorites. Looking foward to trying this and checking out your gluten free section.

  3. Food Stories permalink
    May 23, 2012 8:26 pm

    Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!

  4. June 11, 2012 7:14 am

    I’ve GOT to try this!!
    btw, I’ve just tagged you with a Liebster Award… because you’re awesome like that.🙂
    http://geekyartistlibrarian.wordpress.com/2012/06/11/the-liebster-award/

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