Lewis County Recipes: Mexican Street Corn Off the Cob

Food is a memory maker, and there's nothing more adventurous than trying new food from a different culture.

This recipe brings back fond memories of a trip I took with my grad school professor and classmates. We spent three weeks in-and-around Mexico City, soaking up the rich and beautiful history of the Aztec nation.

The class was The Conquest of Mexico, an in-depth study of Cortes' victory over the Aztecs. Our trip was so exciting; adventurous tours of the Aztec pyramids, the pre-Colombian city of Xochicalco, secret caves used by Aztec priests, centuries-old churches, fantastic murals/artwork by artists, Kahlo & Rivera, and most importantly, unbelievably delicious food.

Food vendors line the streets with delicious, authentic Mexican street food, and the smell is intoxicating.

Sizzling bacon-wrapped hotdogs, crunchy homemade churros, and Elotes, the delicious Mexican street corn that I can never resist eating... or wearing once I'm finished.

It's a messy indulgence, but recipe creator, Julie Wampler, set out to replicate street corn without all the complications that go along with eating it.

I give this recipe a thumbs up! I love it with fresh avocado, black beans, Pico de Gallo and tortilla chips. Enjoy!

Ingredients

1 tablespoon unsalted butter

4 ears of corn, shucked and kernels removed (about 3-4 cups depending on how large your corn is)

2 tablespoons mayo

3 ounces cotija cheese, freshly grated or crumbled

1/2 teaspoon smoked paprika

1 green onion stalk, finely chopped

Handful of freshly chopped parsley

Salt and pepper, to taste

Instructions

In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!

Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.

Mix to combine, then divide evenly and serve!

Recipe and photo credit: Julie Wampler, tablefortwoblog.com