The Mexican way to wildly dress simply cooked corn drives me wild:
Crunchy sweet corn on a stick, brushed with butter and mayo, coated in tangy and salty crumbled queso fresco, sprinkled with chile powder, typically chile piquín or tajin, coarse salt and a liberal squeeze of lime juice…
It doesn’t matter if I am hungry. The mere site of a street food corn stand makes me stop dead in my tracks and zoom over for one. Like a wild woman. I need one. Well, the truth is one is not enough, ever.
In Mexico you find corn stands all over, in little towns and big cities. Locals know what day of the week and at what times they show up. If you are not from there, it takes a while to figure it out.
Corn can be simmered in water, many times with fresh Epazote. Or it can be grilled on a griddle or comal. If the kernels are shaved off, then the dish is called Esquites. But the traditional trimmings are the same for all.
Yet, some people can get even wilder… You won’t believe this, when Mauro was dressing our corn, a pregnant lady asked for her Esquites with all the trimmings to be poured inside a bag of Doritos. Yes she did. But if you ask me, about to have a baby, she was entitled to whatever kind of craving she felt like…
6 fresh ears of corn, husked and rinsed
1 tbsp vegetable oil
1 cup crumbled queso, Cotija or Fresco, Farmers Cheese or a mild Feta
3 limes, halved to squeeze ontop
Salt to taste
Dried ground chile Piquin, Tajin or a Mexican mix, or to taste
Brush the ears of corn with a bit of oil. Place over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning them every 3 minutes or until the corn is down, anywhere from 9 to 12 minutes.Remove from the heat. Alternatively, you can simmer the corn in water until tender.
Let everyone decide what they want on their Crazy Corn. You can stick the corn on corn holders or a wooden stick.
The traditional way is to spread butter and a layer of Mayo. Then the corn is thoroughly “breaded” with the crumbled cheese, sprinkled with salt and ground chile and finally, drizzled with freshly squeezed lime juice.