My children’s favorite summertime treat is sweet local corn. They start requesting it as soon as school lets out for the summer. To them the old “knee-high by the 4th of July” saying is just pure agony of waiting. When the corn starts showing up at local farm stands, they can each put away two to three ears in one sitting, smiles as wide as the corn cobs themselves.
I love the sweet simplicity of those kernels popping in my mouth. Nothing says summer like that first perfect ear of corn. But after a few nights of July corn for dinner, my mouth starts to crave a more sophisticated take on corn on the cob. My tastebuds want to be titillated by more than its juicy sweetness.
I first tasted grilled Mexican style corn at a little Cuban place in Soho, when I was pregnant with Bella. Perhaps it was the pregnancy hormones that embedded that exciting combination of flavors in my taste memory, making me crave them every summer. The corn is finished off with a quick browning on the grill, then lightly slathered with mayonaise and sprinkled with some Mexican Cortijo cheese. A squeeze of fresh lemon or lime juice completes the equation, layering summer corn with creaminess, tanginess, and tartness. It literally is finger-licking delicious.
Mexican-Style Summer Corn
Serves 4 as a side or appetizer
4 Ears of local corn, freshly shucked
4 tablespoons of mayonaise (I used Hellman’s)
1/4 cup of freshly grated Cortijo Cheese
1 Lemon or Lime
- Preheat grill to medium heat.
- Bring a large stock pot of water to a boil. Add corn. Boil for 5 to 6 minutes.
- Remove the corn and place on the grill for one minute. Flip and heat for another minute to lightly brown evenly.
- Place on a platter. Slather lightly with mayonaise. Sprinkle with cortijo cheese. Squeeze lemon juice on top.
- Eat and enjoy!