Weekend Carnivore

I love it when I learn a new way of cooking an ingredient I have been eating most of my life. Corn on the cob is one of those foods where I never really thought there was much a recipe for cooking it as much as just a method. You boil water, put it in the pot and cook it until done. Then you rub a pat of butter all over the corn on the cob, season and enjoy, right?

That is what I thought until I tried TxGriffLover’s recipe for Mexican Street Corn. Instead of simply boiling the corn on the cob, this is a recipe for grilling corn on the cob. So much goes into the recipe that instead of the corn being a simple vegetarian side dish, it becomes so filling that it could easily count as a quick vegetarian meal or a hearty vegetarian snack recipe.

Mexican street corn

This vegetarian recipe for Mexican street corn, starts just with the basic corn on the cob going under your grill or broiler for ten minutes. While you are grilling the corn on the cob, you move onto the next step of the vegetarian recipes which is making the tasty mixture that goes on top of the corn. You mix together mayonnaise, cheese (I went for the feta cheese option), fresh cilantro, garlic, chilli powder and seasoning. Once that mixture is made, you pile it on top of the corn on the cob.

Then the loaded up corn on the cob goes back under the grill until it is starts to go golden and bubbly. That bit really only takes another minute or so and then you are ready to bite into your vegetarian meal or snack of super tasty Mexican street corn.