I feel very lucky to live in Australia, a country so diversed which any type of cuisine can be easily found here. So even though I haven’t been to Mexico before, I can still get a teaser of how the food will taste like from some of the most popular Mexican restaurants in Melbourne. I first tried the Mexican style grilled corn from Mamasita, a very famous Mexican restaurant in town which a table is often hard to come by. The Mexican style grilled corn was one of the most popular dishes there.
It had me at first bite. I loved the spices and the creamy mayo on top of the charred-smoky grilled corn, I love how the crumbly cheese ties everything together. It was a bit spicy, a bit creamy and also cheesy. The zing from the lime that was squeeze at the end enhanced the flavour of the spices. It just screams out the bold flavour of Mexico.
The price, however was a tad expensive. But that’s how it is if you eat in a restaurant, you pay a premium price to compensate the effort of the people behind your food. I wouldn’t complain at all, but it’s hard if you want to eat more and more corns. The only way to do that without breaking the bank, is to do it yourself.
Luckily these Mexican style grilled corns aren’t hard to make at all, in fact very easy and quick, only a few steps to achieve the end result. The corn is parboiled first for a few minutes before grilling (to speed up the cooking process), then brush the corn with butter and grill until blackened. Mix the mayo with spices and slather over the grilled corn before sprinkling the cheese on them.
A beginner need not worry about ruining the dish because it is almost fool proof to make – the worst thing you can do is probably overcook the corn and it turns into mush, but that would likely never happen, unless you leave the corn cooking and forget about it. :p
- 4 ears of corn, husked
- 3 tbsp of butter, melted
- 4 tbsp of mayonnaise
- ½ tsp of cumin
- ½ tsp of cayenne pepper
- ½ tsp of sweet paprika powder
- ½ tsp of dried oregano
- ½ tsp of garlic powder
- ½ cup of shredded parmesan (or crumbled cotija cheese for more authentic taste if you can find it)
- To garnish:
- 2 limes, cut into wedges
- 1 tsp of mixed paprika powder and cayenne powder
- Bring a litre of water in a saucepan to a boil and place corns to boil for 3 minutes. Remove from heat and drain the water. Remove excess moisture from the corn with paper towel.
- Preheat a grill pan over medium-high heat. Divide each corn into two parts (optional). Brush the corns with butter, covering all sides of corn. Place corns onto the grill pan and cook for around 2-3minutes each side until the kernels begin to char and blackened on all sides. Remove from heat.
- Mix mayonnaise with all spices (cumin, cayenne, paprika, oregano and garlic powder) and slather mayonnaise genereously onto all sides of the corn.
- Sprinkle parmesan/cotija cheese generously and a touch of paprika/cayenne powder onto the corn. Serve with lime wedges.