Forums > Specific Focus > Mexican Kitchen

Roxy

Nov 30, 1919, 12:00 AM

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Looking for Mexican corn on the cob

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I'm looking for a receipe for Mexican corn on the cob. I had it once and it was great! I think papriki was on it, and I'm not sure what else.

Thanks!

Roxy

Nov 30, 1919, 12:00 AM

Post #2 of 9 (7038 views)

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Looking for Mexican corn on the cob

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melanie

Nov 30, 1919, 12:00 AM

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Looking for Mexican corn on the cob

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I'm looking for the recipe myself. I do know that the cheese is called cojita.You can find it in the mexican area in most markets.

Vicki

Nov 30, 1919, 12:00 AM

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Looking for Mexican corn on the cob

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Hi Roxy,
We live in a suburb south of Chicago and here they put 1st rub it with lime,add mayo,parmeasan cheese or the "cotija" and then the ground red pepper.

jennifer rose

Nov 30, 1919, 12:00 AM

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Looking for Mexican corn on the cob

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What's applied to corn on the cob in Mexico varies by vendor and region. What you thought was paprika was ground chile. Lime juice, salt, cream, and cheese are sometimes added as well.

You should be able to find in just about any Mexican grocery a prepared powder of salt, lime chile which can replicate some of the flavor, but there's still the matter of using field corn that's been freshly picked.

Carron

Nov 30, 1919, 12:00 AM

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Mayonesa, also. NMSG

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mike

Nov 30, 1919, 12:00 AM

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Looking for Mexican corn on the cob

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As a non-authentic, but delicious Spanish variation, use smoked paprika "La Chinata" instead of chile (or both!)
At any rate, the fresh sqeezed lime and salt is a must.

Daniel Vela

Nov 30, 1919, 12:00 AM

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Looking for Mexican corn on the cob

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It is roasted ears of white corn, wet it with lime juice then apply a mixture of salt and red chile powder, not too much.

I remember taking my friends touring Xochimilco on the boats and they served this. It is quite good.

Robert Biddle

Nov 30, 1919, 12:00 AM

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Looking for Mexican corn on the cob

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Speaking for Tijuana and Ensenada, the roast corn on the street tends to be dressed with squeezable margarine, Amor hot sauce, and salt. Sometimes limes, mayonnaise, and powdered piquín chile are available.

A significant factor is the corn itself, usually a "flint" variety. Sweet corn, which is what Americans eat as corn-on-the-cob, is not popular in Mexico. Flint corns are starchy and chewy.

In one of her books -- offhand I don't recall which one -- Diana Kennedy gives a recipe for esquites (the traditional name for Mexican roast corn). Butter, salt, pepper, and epazote. I like to make a compound butter from those ingredients and use it to roast corn at American-style picnics and barbecues -- it gives a pleasant and unusual flavor that no one can quite figure out.

Robert Biddle
San Marcos, California