MANY people mistake me for Mexican. Even in Holland. It might be my super short stature (5’2″ or 157cm for all you non-Americans). It might be my brown skin, dark brown eyes and jet-black hair. It also might my little round face.
But this is global. Literally, on every continent I’ve been to, even Korea, people ask if I’m Mexican.
Which was awesome that one time I went to Mexico. I traveled there in 2008 with my boyfriend at the time, and we rented a car and explored parts of the Yucatan + Quintana Roo. We ate everything in site. We felt Montezuma’s revenge.
We ate this corn. Of course, what we ate was a little different. They used queso fresco, which I didn’t have. They LATHER the cob with mayo, I added a little droplet. And they made their corn taste of fire (with spice), which the Englishman can’t really handle. But all of the elements were there, in a kind of watered-down Dutch way, cause hey, you gotta start somewhere.
Corn is usually thrown on a grill and dressed up with all the fixing. But it was raining here. So no grill. I boiled the ears and it did the trick.
So I wouldn’t say this is authentic. But it’s accessible for all, and pretty damn delicious.
Audio Pairing: Inspector Norse by Todd Terje
Mexican Inspired Corn Cobbs
By August 25, 2014Published:
- Yield: 4 whole corn cobbs (2-3 as a side Servings)
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
Mecian-style street food: Corn on the Cobb
- 4 ears of corn shucked and halved
- 2 tbsp mayo
- 2 tsp red pepper flakes add more or use less depending on your heat tolerance
- 2 limes for squeezing
- Boil corn in salted water for about 10 minutes. Allow to cool + pat dry.
- Scoop about 1/2 tbsp of mayo on each half. Sprinkle red pepper flakes on top and squeeze a little lime juice on each. Enjoy!
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