Until now you could say I’ve ‘liked’ corn, but not ‘loved’ it. I’ve had a take-it-or-leave-it relationship with it. My family have been bigger fans. I’d happily surrender my corn cobettes to them and pile extra green beans onto my plate. I’ve noticed however that corn, especially Mexican style has become a bit trendy… appearing on cooking shows more and more. It’s this corn I’ve always been curious about.. the kind with toppings! Over the weekend I visited the website of a popular Mexican restaurant in Melbourne and of course checked out their menu. Street vendor corn was on it.. and instantly I knew I had to give it a go. Good quality mayo seems to be a popular topping but I’ve left it out because my jalapeno cheese sauce/spread adds enough creaminess and calories. If you want to crank up the taste and decadence factor, then by all means, squeeze a Kewpie mayo blob on each plate. Mexican street vendor corn has changed my relationship with the corn cob. I could spread the jalapeno cheese sauce, one inch thick on toast and have it every day (… but of course I can’t..and won’t). The combination of fresh sweet corn kernels, creamy tangy cheese sauce with medium heat, smokey paprika and lime.. is a feast on a stick. Yes, main meal goodness, because you’re not wanting for anything else!
Mexican Street Vendor Corn
(Serves 3 or 4)
-8 small ears of corn (I bought 2 packs of 4 ears which had been topped and tailed in the supermarket.. clean and remove all husks)
-Small knob of butter
-Brown onion x 1/2 (finely chopped)
-Garlic x 1/2 clove (finely chopped or minced)
-Light sour cream x 1 cup
-Cornflour x 1 tablespoon
-Grated Cheese (I bought ‘Mexican Style’ a combination of 3 cheeses) x 1 cup
-Jalapeno’s from a jar, drained x 1 tablespoon chopped (for a medium heat sauce)
-Cheese for grating finely over top of corn (use microplane or a very fine grater), I used Gruyere cheese, even a wedge of parmesan or Spanish Manchego would be excellent.
-Smoked paprika, a few pinches to sprinkle over the top of corn
-Lime, fresh x 1
-Short bamboo skewers
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-Give the ears of corn some ‘char’ colour in a hot, dry pan for about 10 minutes (turning every minute or so)
-Place coloured/slightly charred ears of corn in a steamer and steam while you make the Mexican cheese sauce (corn needs about 10 to 15 minutes in the steamer)
-In a fry pan, brown chopped onion in butter, add garlic and fry another minute.
-Stir cornflour into sour cream well
-Add sour cream to onions and garlic, stir
-Add Mexican (or tasty) cheese and stir as it melts and bubbles
-Finally, stir through chopped jalapenos, allow to bubble 15 seconds (to bring it back up to a high heat), then turn off heat
-To serve corn, place an ear of corn or two onto a plate (stab a bamboo skewer into the end of each piece of corn so you have a ‘handle’), then spoon or spread some jalapeno cheese sauce over each piece of corn. Very finely grate Gruyere cheese (or parmesan or Spanish manchego cheese) over all of the corn. This final grating of cheese will look ‘feathery’ ..almost like cheese dust. Sprinkle smoked paprika lightly over the top and place a wedge of lime on each plate.
-Squeeze over lime right before eating… yum!
