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Sweet Grilled Mexican Corn on the Cob!

June 30, 2009

My wife brought some sweet corn home from this Mexican market we go to in the Valley (Los Angeles). It is called Vallarta. By driving an extra 2 miles you save 40% and often times get better stuff. It is also my official IMG_0160shopping spot for all ingredients Mexican. I usually time it so that I can have a couple tacos for lunch there as well. It feels like a mini trip to Mexico and the tacos are as if you got them right off the street in Mexico City.  That is the kind of vacation I can afford these days.

I peeled the corn and tossed it on a really hot grill. Roll it a half turn every few minutes. It takes a good 15 minutes to get nice grill marks and to have those starches convert to the sugars that put corn into the “sweets” category! Every kid would eat their vegetables if they tasted like this. Off the grill and onto the plate. While it is hot I drizzle it with a Mexican crema (you can use sour cream if you want) sprinkle with dried ancho chile, a good squeeze of lime juice and finish it off with a grating of cotija cheese! (Mexican “Parmesan”). It has a fine, dry, texture and salty finish that balances the rich cream and lime perfectly. Roll it around to get it nice and coated and bite! Enjoy.

Eat well, enjoy life, be happy.

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