Mexican Market Corn

At last! Summer has arrived here in Texas and it’s finally time for Mexican Market Corn! Oh how I love this stuff…it is everything that I love on a plate. Fresh sweet corn, buttery mayo, salty parmesan cheese and a little kick of spicy chili powder.

You can prepare the corn itself several different ways and it will turn out great any way you go because it’s the end result you’re going for here .  If I’m grilling outdoors then the corn goes on the grill to get a nice char. If I’m cooking indoors and feeling energetic I might let them get nice and toasty on my cast iron grill skillet. If I’m not feeling particularly inspired, I’ll just toss my corn into a big pot of boiling water for 10 to 15 minutes and let it roll the way my mom prepared corn on the cob.

Once you get the corn tender just set up your dredging station and go to town. It’s going to look something like this:

I plop a 1/2 cup or so of mayonnaise at one end of 13 x 9 baking dish and just roll a warm ear of corn back and forth until it’s nicely coated then dust with a little chili powder and a pinch of salt before doing another roll with my corn in a dish of shredded cheese. One more sprinkle of chili powder and that’s it! This recipe has so few ingredients and is so simple that it’s almost more of a technique than an actual recipe.

Serve with BBQ chicken and bite size twice baked potatoes.  It doesn’t get any better.

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