I have no idea why my childhood was limited to just plain boiled corn on the cob with butter. The Mexicans had the right idea! This corn on the cob is full of flavors that salty, buttery, sweet, spicy and bitter. I’m in love and I’ll probably be making a New Orleans verison one day soon.
- 4 ears corn shucked
- 2 tablespoons kosher salt
- ½ cup mayonnaise
- 1 cup Cotija cheese
- ½ cup tajin seasoning
- 1 bottle Cholula
- ½ cup chopped cilantro
- 1 lime quartered
Preheat oven, fill a large pot with water and kosher salt, turn on the heat to high and bring the water to a boil. Add the corn, cover and cook for 5 minutes. Remove corn and drain on a paper lined towel plate.
Over an open flame char corn evenly about 2 minutes. If using a broiler, place rack on the second level from broiler before preheating oven. Char corn for 2 minutes on each side.
Use a brush or spoon and smear 2 tablespoons of mayonnaise evenly over corn, then roll corn in Cotija, then evenly sprinkle 2 teaspoons of tajin, add a few shakes of Cholula, garnish with 1 tablespoon of cilantro and a squeeze of lime juice. Eat hot and enjoy!
Preheat oven to Hi broil, optional
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!