While dining at La Condesa this week, I happened to stumble upon a new food obsession. Along with a plate full of tacos and margaritas, my sister and I ordered a side of mexican-style street corn. I doubted her decision as soon as I heard the word “corn”– I have never been a fan of kernels getting stuck in my teeth. However, after my first bite of mexican street corn, I was an instant convert. I shamelessly twirled the half-eaten cob around looking for uneaten corn kernels covered in cheese and chile arbol. I wanted more!
If looking to plan a fiesta dinner party (or basically any occasion because it’s that good), you must feature mexican street corn as a side dish– The familiar taste of corn offers guests a place of comfort, yet the mexican-influenced ingredients render a dish that is unexpectedly delicious!
However, the dish is too good to be saved for special occasions, so make a big batch and store it in your fridge for a late night snack!
If you are drooling like me and want to get out and try some local mexican street corn, you MUST go to La Condesa and experience chef Rene Ortiz’s mexican street corn for yourself (Pictured below).
And thanks to Find.Eat.Drink, the entire world can attempt to recreate Rene Ortiz’s mexican style street corn in their very own kitchen.
- 6 ears of yellow corn (local if possible), cleaned from the husk and any silk
- 1 cup of Hellmann’s mayonnaise
- 2 cups of queso cotija (Latin markets or supermarkets such as C-Town or Fiesta), finely grated using a micro-plane or a food processor
- 1 tablespoon of ground chile arbol
1) Char corn on the grill (about 8 minutes or until corn is cooked).
2) After corn is charred, paint on an even coating of mayonnaise.
3) Sprinkle cheese evenly over corn.
4) Add a few pinches of chile arbol.
5) Add squeeze of lime.