Yesterday was Cinco De Mayo, so you may be saying..."well isn't it a day late for a Mexican food post?" Heck no!! It's never too late for Mexican food posts. Tacos are timeless. For real. My newest place to eat here in St. Louis is called Milagro Modern Mexican (also, get the Horchata martini and thank me later). They have this "Street Corn" which is completely off the hook. See, Mexican street corn usually consists of grilled corn on the cob with mayonnaise, cheese and chili powder.
Milagro's version is off the corn, but has the rest. It's addicting, and I am a known mayo-hater. So when I decided to have a few people over for carnitas tacos, I thought it would be the perfect opportunity to copy this perfect side dish. It's simple enough, right? While mine isn't exactly like Milagro's, it's the same basic concept, and my guests loved it.
Mexican Street Corn Off-The-Cob
Kernels from 7 ears of sweet corn
1 orange bell pepper, diced
1 pablano pepper, diced
2 jalapenos, finely diced
3 cloves garlic, minced
1 1/2 cups mayonnaise (I made my own...basic egg yolk, oil, and I used lime juice for the liquid)
1 1/2 cups chihuahua cheese
1/2 teaspoon cayenne pepper
salt and pepper
combine the corn, garlic and peppers. Roast in a 425ºF oven until corn starts to brown a little, about 25 minutes, stirring occasionally. Mix mayo, cheese, cayenne and salt and pepper to the corn. Serve warm.
You can find my carnitas recipe, along with my other favorite taco recipes in this post. For more Mexican food fun, check out this Food Blog Mafia Cinco De Mayo round-up and this old skool Iron Stef Mexican round-up.