We are BIG fans of summer carnival food. Who knew you could fry so many delicious things?
One of our favorite foods to find during the summer is Mexican Street Corn. There is something so delicious about fresh corn on the cob doctored with delicious ingredients.
Summer is coming to an end and this is one recipe we know we can’t wait a whole year for, so we’re making it at home.
They have this at Disneyland, and it was out of this world, good. However, I really think this recipe tastes even better than Disneyland’s recipe. Of course, there is no Disney music or cotton candy in the air, but you can close your eyes and pretend.
What to look for when picking corn
Corn can be a difficult one to pick at the store, because it has so many layers it’s hard to know what the inside is going to look like.
However, there are a few symptoms and signs, to picking the perfect corn on the cob.
- Look for tiny brown holes, towards the top of the husk – This means worms have gotten to the corn, and we do not recommend picking it. If it has worm holes, put it back, and avoid it.
- Brush your fingers along the corn, and feel for plump kernels – Your kernels should be plump, but if you are feeling indentation, or it’s extremely hard, you probably shouldn’t put it in the cart. Go for plump and plentiful.
- Look for brownish/white corn hair that is sticky to the touch – I refer to this as corn hair, but not really sure what it is actually called. If your corn hair has black on it, it is over – ripe and probably has some bad spots. Go for the brown sticky hair.
- Look for bright green and tight husks – If your husks are browning or falling apart, they were either treated badly through transportation, or are over or under ripe. The brighter the green the better. It should also be tight on the corn, not limp, wrinkly, or falling off.
what is mexican street corn?
Mexican street corn is an actual authentic dish from Mexico. They take corn, and rub this mayo ranch mixture on it. Add a little seasoning, and there is lunch.
It is usually found, being sold on the side of the street, in these little shops or carts, hence the name, Mexican Street Corn.
I prefer to Americanize my corn a little, and this recipe is the perfect combo of that. It is extremely authentic, but the sauce isn’t as homemade as it would be in Mexico.
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