Corn on the cob, either steamed or grilled, is something you can find on the streets of Mexico City and pretty much every public square in the country.
Great way to enjoy a healthy delicious snack on the go. Either you're enjoying a walk in the park or on your way to work or a hot date, you can grab one of this (just floss before you kiss your hot date, wink wink).
Step 1: Ingredients
Basically, corn on the cob, either steamed or grilled. I got pictures of the steamed kind, but I'll promise to get grilled ones, so I can keep this instructable truth to itself.
- Mayonnaise (or cream, I actually don't like mayonnaise, JUST on this kind of snack actually).
- Grated hard cheese, like queso fresco. Hey, but what about experimenting?? Try with parmesan!!! I'll bet is gonna taste yummy!!
For the grilled kind, the best is just lemon juice (just rub the lemon to the corn), salt and chile powder.
Step 2: Stick It In!!!
Step 3: OMG, Smeared!!!
So, a nice thin coat of mayo and let get to the yummy part!
Step 4: Cheesy!!
Step 5: Hot Mamma!!
The spiciest, the better. Sprinkle chile powder all over the cob, to add extra flavor. If you can get what we call "chile piquín" (assorted chiles mixed and powdered in a delicious hot spice).
Step 6: Enjoy!
The most important step: EAT IT!!
Big mouthfuls of tender grains, slimmy yucky mayo (but necesary), creamy sweet cheese and spicy chile.
Yeah people, if you wanna keep it simple go ahead with the grilled kind, but lemme tell you: not the same.
I was planning on showing a pic of the leftovers, but I was too busy licking the remains of the cheese off my lips... and his lips as well, teehee...