POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: chile , cob , corn , crazy , EP205 , food , Jinich , lime , mayo , Mexican , Pati , Patricia , queso fresco
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6 fresh ears of corn, husked and rinsed
Unsalted butter, to taste
Mayonnaise, to taste
1 cup crumbled queso cotija or queso fresco, or to taste
1 lime, or to taste
Kosher or sea salt, to taste
Dried ground chile like piquín or a mix like Tajín
To cook the corn, you can grill it or boil it. To grill, brush the ears of corn with a bit of oil. Place them over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes total. Remove from the heat. You can also cook the corn it in boiling water until soft and cooked, less than ten minutes.
Once cooked, stick the corn on corn holders or a wooden stick. Choose your toppings! Traditionally in Mexico, we: spread butter, then a layer of mayonnaise, coat thoroughly with crumbled cheese, sprinkle with salt and ground chile and finally, drizzle with freshly-squeezed lime juice.
How in the world do you get the queso to stick to the corn? I'm using Cotija, getting it as fine as I can, even rolling the corn up in wax paper filled with the cheese, but only a very little bit stcks.
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