My take on the best street corn recipe!
This preparation couldn’t be easier but all you need is one key kitchen tool, a vegetable juicer! Instead of using mayo for the corn I decided to make my own “mayo” out of corn.
The corn was roasted on the grill in its husks and that helped bring out the natural sweetness in the corn. The other trick to this dish for the "cream", you actually juice the corn and make the sauce from the juice.
When you add a little pinch of salt to the corn juice, the sugar in the corn comes out and the juice thickens the sauce to a creamy consistency. Corn on corn, nothing better come summertime.
This is a cross between Mexican corn and creamed corn without cream. Here is the recipe I hope you enjoy this simple dish!
Street Corn on the Cob
Street Corn
- 8 whole corn
- 8 whole corn (cut off the cob and juiced)
- 1 tsp salt (to taste)
Garnish
- 3/4 tsp chipotle powder
- 2 oz cotija cheese
- 1/4 cup cilantro leaves
How to roast corn
-
Simply place corn on the grill still in its husk. Grill for 3-5 minutes on each side. Then take out and allow to cool completely. Peel and Cut the corn off the cob trying to keep the kernels intact as much as possible.
Place each corn cob cut off on a sheet pan lined with parchment paper in piles for each person you are serving. Season it with salt.
How to make corn sauce
-
Simply place corn kernels in a vegetable juicer I love to use my vegetable juicer for all kinds of drinks and applications like this. Easy to use and easy to clean! Take the juice and a pinch of salt in a sauce pot. Place the pot on medium heat and whisk often to prevent scorching.
The corn juice will thicken up from the natural starch and sugars, and it will become thick. Adjust seasoning with salt and lime if desired, and set aside and keep warm.
To finish
-
Place the corn in the oven at 400 degrees to just heat up and get hot. Then place each portion on the plate.
Add the sauce over top and sprinkle with chipotle powder, cheese, and cilantro sprigs. Serve and enjoy!
