Mexican Corn off the Cob and Hanging on to Some of Summer

Although the backpacks are lined up at the door, we’re still celebrating summer bounty at dinner time, bringing as much color and flavor as we can to family dinner. Sweet summer corn is at its peak right now in the Midwest. I buy a dozen ears at the farmer’s market for less than $5. The kids love it simply boiled and on the cob. Of course that’s delicious, but I like my corn off the cob and Mexican style. A little spice to balance the sweetness.

Summer came and went without many posts on this blog. The days flew by, unstructured for the most part, filled with time at the pool, tennis matches, and adventures downtown. When school ends, chaos fills the house. I used to fight against it, struggle to hang on to my routine, to my writing. But now that Bella’s in high school and Sophie is starting kindergarten, the summers feel numbered suddenly and I have learned to give in to the chaos gratefully. Instead of fighting it, I let the freedom of summer wash over us, living day by day, one sunset at a time. Summer as it should be.

This just makes back to school that much harder. But we’re almost there.

My first step to bringing back routine to our lives is the return of the menu blackboard. Dinners for Monday through Thursday planned out on Sunday. This little board drives my shopping, my cooking, and makes us all much more sane. Talk to the board if you don’t like dinner. Find me before I write it out on Sunday night, or embrace trying something new. If all else fails, make yourself a turkey sandwich. And whatever you choose, DON’T YUCK MY YUM!

But back to Mexican corn off the cob. I do mine table side. Just a simple assembly while everyone else is biting down on their corn cob. The only unusual ingredient you’ll need is a hunk of cotija, an aged salty, creamy Mexican cheese. Have you been intrigued by the Mexican cheese offerings at your local supermarket, but never experimented? Here’s a breakdown of Mexican Cheeses by Bon Appetit. ¬†You can assemble your Mexican Corn off the cob before dinner as well – depends on your night and how many people are eating.

Mexican Corn off the Cob and Hanging on to Some of Summer
Prep time
Cook time
Total time
Serves: serves 1 corn lover
  • Corn, 1 ear
  • 1 lime
  • 3 tablespoons of grated cotija cheese
  • 1 pat of salted butter
  • ½ teaspoon of ancho chili powder
  • salt and pepper
  1. This recipe is for one ear of corn as my family prefers their corn on the cob with a generous slick of butter. But you can do a dozen ears of corn if you'd like, cut and seasoned before dinner.
  2. Shuck and boil the corn for 6 minutes in salted water.
  3. Cut the corn kernels off the cob.
  4. Top with the pat of butter and stir until melted.
  5. Squeeze the juice of ½ the lime on top. Stir again to distribute evenly.
  6. Grate the cotija cheese on top.
  7. Add the ancho chili powder, salt and pepper to your liking.
  8. Eat the corn while it's hot!

I’ve missed reflecting about cooking and life on the blog. Facebook steals my words, but it’s so temporary there, thoughts and feelings at the mercy of an ever changing algorithm. So many voices. So much outrage. So much to be outraged about. But now that the house is quiet again and the routine of back to school has almost fallen into place, the space to write is mine again. words for both the blog and my fiction are returning. It’s good to be back. One meal and one word at a time.

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