If you are ever in NYC, hit up Mudville 9 Saloon in Tribeca – just down the street from the World Trade Center Memorial. The food is amazing – nothing is overpriced and it will become one of your must stops anytime you go back. Today, I am sharing with you a copycat version of their Mexican street corn. (Which is to say, this is not a recipe from the restaurant, just the closest version i thought I could find by mixing up a few different sources.) If you have not had or heard of this, it is not exclusive to NYC, obviously (did you catch the word Mexican?), but I just felt it was the best – maybe thats just part of being in “the city” – I mean, even the trash collection is entertaining in “the city”.
So here you go….
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
THE HOW TO
1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
2. Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
3. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
4. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.