Crazy Street Corn

Name: Crazy Street Corn
Ingredients: 6 fresh ears of corn, husked and rinsed; 1 tablespoon vegetable oil, if grilling; Unsalted butter, to taste; Mayonnaise, to taste; 1 cup crumbled queso fresco, Cotija, farmer's cheese, or mild feta; Kosher or coarse sea salt, to taste; Dried ground chile, such as the piquin, ancho, chipotle, or a Mexican mix; 3 limes, halved, for squeezing on top

8 ingredients

2 steps

Ingredients

6 fresh ears of corn, husked and rinsed
1 tablespoon vegetable oil, if grilling
Unsalted butter, to taste
Mayonnaise, to taste
1 cup crumbled queso fresco, Cotija, farmer's cheese, or mild feta
Kosher or coarse sea salt, to taste
Dried ground chile, such as the piquin, ancho, chipotle, or a Mexican mix
3 limes, halved, for squeezing on top

Directions

1

Lightly brush the ears of corn with the oil. Place over an already hot outdoor grill or indoor grill pan set over medium heat until hot. Let the corn cook and char slightly, turning every 3 minutes, until tender and cooked through, 9 to 12 minutes. Alternatively, you can cook the corn in a big pot of boiling water until tender, 4 to 8 minutes depending on the freshness of the corn.
2

Remove the corn from the heat and pile on a large plate or platter, along with corn holders or thick wooden skewers. Serve with the garnishes so everyone can fix their crazy corn the way they want. The traditional way is to spread on a layer of butter, then a layer of mayonnaise. Next, thoroughly cover the corn with the crumbled cheese, either by rolling the corn on a plate of the cheese or sprinkle it on. Finish with a shower of salt and ground chile, then a squeeze or two of fresh lime juice.