Mexican Corn on the cob

[Mina]

I know this should be in the Changarros y más section but I couldn't post a new thread there. We had some corn on the cob at a Mexican market near Boca Chica in St.Paul, MN. It had some seasonings on it- maybe butter, chili powder and some type of cheese possibly. Does anyone know exactly what they put on this?

[Elote el Rey]

Corn has been my life for the last 20 years. I not sure exactly what was served to you but here in CA I serve corn with salt, pepper, chili powder, cayene pepper, chili sauce, parmesan cheese, lemons, limes, and mayo. I have seen it also served,with Mexican soft cheese. Oh I forgot the butter.

[Mina]

That sounds like the same thing, or really close to it. My sister really liked it and wanted to make it at home. Thanks!

[SarahB]

Originally Posted by Mina

I know this should be in the Changarros y más section but I couldn't post a new thread there. We had some corn on the cob at a Mexican market near Boca Chica in St.Paul, MN. It had some seasonings on it- maybe butter, chili powder and some type of cheese possibly. Does anyone know exactly what they put on this?

That's one of my favorite foods here! Just had a couple last week. Here it's done with mayo, lime, chili, and cheese. I still haven't been able to figure out exactly what type of cheese they use though. I'm working on it!

[Elote el Rey]

I don't know what the cheese is called in spanish but here in S CAL it is called "bathtub" cheese. The reason is that a lot of the immigrants from latin america prepare the cheese in their home bathtubs just like they used to do back home. It has a very bland taste and is soft in texture

[Jesus]

Mexico city style.
You get a hot corn on the cob, insert a little wood stick on the bottom to hold it like a popsicle.
You roll it in a big chunk of butter, then add mayonaisse and white schreded cheese, a touch of Chile Piquin and you are ready to rock and roll.

You can use parmesan cheese but its too salty considering the mayo already there.

[SarahB]

Originally Posted by Jesus

Mexico city style.
You get a hot corn on the cob, insert a little wood stick on the bottom to hold it like a popsicle.
You roll it in a big chunk of butter, then add mayonaisse and white schreded cheese, a touch of Chile Piquin and you are ready to rock and roll.

You can use parmesan cheese but its too salty considering the mayo already there.

Hmmm...I never see the butter? Jesus, do you know what the name of the cheese is? I thought it was that block in the orange cellophane (sp?), but it doesn't taste like it. Thanks!

[Joni102]

Originally Posted by SarahB

That's one of my favorite foods here! Just had a couple last week. Here it's done with mayo, lime, chili, and cheese. I still haven't been able to figure out exactly what type of cheese they use though. I'm working on it!

Here in the south we use lots of butter, salt and pepper. How do you put all of those ingredients on an ear of corn? Do you mix it all up and spread it on as you eat? Sounds wonderful, can't wait to try it. Please give recipe, please, please, please!!!!!

[Jessie James]

Well now I'm craving corn on the cob! I'll have to hit the Minneapolis Farmers Market. They serve it up that way too... Plus there are some of the best Brats ever there. Hey, can you get a brat in Playa? If I ever move there it'll be one thing I'll miss in a big way.

[Jesus]

Originally Posted by SarahB

Hmmm...I never see the butter? Jesus, do you know what the name of the cheese is? I thought it was that block in the orange cellophane (sp?), but it doesn't taste like it. Thanks!

The butter is normal in Mexico city, I haven´t checked it in Playa.
The queso is Queso Blanco Rallado, or at least that is what you ask for at the "cremeria", is not extra fresh cheese as it has to be a little bit dry to be shredded properly but is not an aged one. You can also try for the "Cotija" http://www.globalgourmet.com/food/kg...kgk051300.html or some of the blancs available in the cave, sorry, grocery store like "Panela".
Queso blanco.
Texture: smooth to the touch, slippery but not too moist at the store.
Odor: not too strong, somehow subtle and fresh.
Taste: a little little bit salty, you can eat it alone, it will leave a small aftertaste, but not long enough for you to forget, just the amount needed for you to crave a little morsel more.
Buen provecho.

[SarahB]

Thanks, Jesus! I like that cheese!

Originally Posted by Joni102

Here in the south we use lots of butter, salt and pepper. How do you put all of those ingredients on an ear of corn? Do you mix it all up and spread it on as you eat? Sounds wonderful, can't wait to try it. Please give recipe, please, please, please!!!!!

Yep, butter, salt and pepper were pretty standard in VA where I am from too. Here they use a rubber spatula to spread on a thin layer of mayo and then squeeze a lime, and sprinkle the cheese and chili on (sticks to mayo). Very good (even though the corn itself is often not so great).

[james]

once you've eaten Mexican corn on the cob, you'll understand why they put so much stuff on it (and why they turn most of their corn into tortillas). It aint Maryland sweet corn, that's for sure.

[KevKaos]

Originally Posted by james

once you've eaten Mexican corn on the cob, you'll understand why they put so much stuff on it (and why they turn most of their corn into tortillas). It aint Maryland sweet corn, that's for sure.

Damn, I love it when James refers back to his roots. Way to go James.

[Jesus]

Some pics.
Corn on the cob are kept in the water they were boiled until you reclaim them.
In pic 2, you can see the big slab of butter for the first layer on the corn, at the back is the bucket of cheese.
Pic3 is the result.

[Susie Q Roo]

Originally Posted by Jesus

Some pics.
Corn on the cob are kept in the water they were boiled until you reclaim them.
In pic 2, you can see the big slab of butter for the first layer on the corn, at the back is the bucket of cheese.
Pic3 is the result.

I apologize for saying this, but that looks HORRIBLE!!! Hopefully, it tastes much better than it looks! I'm sure it must, right?