Corn, cheese, and a whole bunch of spicy goodness.
This is a recipe I tried from Chrissy Teigen’s cookbook the other day. I will be the first to admit that I am her number one fan. She is HILARIOUS. Back in the day (I am talking like 5+ years ago aka pre-famous times) Chrissy’s food blog was THE BEST. So authentic, so crude, so amazing. Her book is the bomb too, a few less swear words and a bit more censored, but nevertheless still great. I believe it says somewhere in there that cooking naked “brings out the flavour.”? What I am trying to say is her blog was great, and so is her cookbook. #fangirl
This Mexican Street Corn will have you looking slightly savage. I promise you when I ate this there was nothing pretty about it. Cheese and corn everywhere. Soooo worth it.
Here we goooo friends, ready?!
- 3/4 cup of finely grated Parmigiano-Reggiano
- 1/2 tsp freshly ground black pepper
- 4 ears of corn
- 1 tbsp vegetable oil
- 1 tsp finely ground sea salt
- 2 tbsp mayonnaise
- Cayenne pepper
- Chilli flakes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Step 1: Preheat a large cast-iron skillet over medium-high heat. Get a large plate and put the grated cheese and pepper on it.
Step 2: Grease up your corn (lol) with oil and season with salt. Lay the corn in the skillet and cook, turning every two minutes, until some bits are blackened and the corn is cooked. Should take about 8 minutes.
Step 3: Do this part quick so the corn doesn’t cool down and your cheese can get all melty melty. Brush each piece of corn with a thin layer of mayo (this got kind of ghetto. But trust me it’s good) and then roll in the cheese mixture and sprinkle with cayenne and chilli flakes to taste.
Step 4: Put all that delicious cheesy corn on a flatter and cover with the chopped cilantro + lime wedges for serving. + one more salt + pepper for good luck. ?
SO DAMN GOOD. ?