Mexican Street Corn

Have you had a chance to watch Cooking for Real on the Food Network yet?  It’s one of the new shows that they unveiled in April, and I’m definitely getting some good recipes from it.  The show is hosted by Sunny Anderson, a young energetic cook with an interesting background.  She went from being in the Air Force to having her own cooking show, with stops at being a radio host, caterer and news reporter along the way. 

A recent episode highlighted Mexican street food, and when I saw her make the corn on the cob with a mayonnaise spread, I was intrigued.  With the warmer weather here to stay, the grill is getting fired up a few times a week, so it was perfect timing.  I’ve gotta say that although I have no problems with mayo, it didn’t seem very appetizing while I was spreading it on the cobs, but something happened when it hit the warm corn, and it ended up being delicious.  The mayo, once warm, takes on a completely different texture, almost getting thicker.  So if you want to try a unique twist the next time your grill is hot, this one just might be for you.  (If you’re interested in the other Mexican street food recipes she made, you can check out this link).  Now that I’m thinking about it, this garlic bread is another example of mayo giving a recipe an unusual, but tasty twist.  Mmmm…. 

P.S.  Happy, happy birthday to The Sister-In-Law – hope it was a good one!

Mexican Street Corn
Recipe courtesy of Sunny Anderson, Food Network

4 ears sweet corn, husks removed
2 tablespoons corn oil
1/2 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
Freshly ground black pepper
1 lime, quartered

Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.

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