My family goes crazy for Mexican Street Corn. It is served all over the Southwest, usually as a full cob of corn with a skewer tucked into one end. This makes it easier to eat while walking around. We will order it off the cob to ensure that every bit of flavor is devoured. We want each bite to have that tang of cotija cheese and sweetness of the corn. We love the acidity that the lime juice adds and that final hit of heat from the chile powder.

How do all those flavors come together? Well, the corn is grilled and then basted with a mixture of mayo and sour cream, while it is still hot and quickly rolled in copious amounts of cotija cheese. A quick squeeze of lime and sprinkle of chile powder and it is ready!

Is your mouth watering yet? In California, you can get this wonderful treat all year long, but it really is best in summer when corn is at its sweetest. I wanted to find a way to have that flavor on my dinner table all the time, without relying on fresh corn. Popcorn! Let’s put all those flavors together and encrust a piece of halibut. Yeah!  I love the crunch that comes with the popcorn and the subtle flavors of fresh halibut and its light taste with a bit of brininess.

See the notes below on how to get the flavor into popcorn if you aren’t interested in fish.

Mexican Street Corn
Print Recipe
Servings
4 6-oz pieces
Servings
4 6-oz pieces
Mexican Street Corn
Print Recipe
Servings
4 6-oz pieces
Servings
4 6-oz pieces
Ingredients
Servings: 6-oz pieces
Instructions
  1. Whisk together mayonnaise, sour cream, and 2/3 cup cotija cheese.
  2. Add chile powder, lime zest, coriander.
  3. Taste and add salt & pepper if needed, or additional chile powder.
  4. Slather mixture all over halibut. Coat halibut in fresh popped popcorn and sprinkle with remaining cotija cheese.
  5. Bake at 450° for 10-20 minutes. It depends on size of fish. A good rule is 10 minutes per inch of thickness.
  6. Fish is done if it flakes when a fork is twisted in it. Serve with lime wedges and a dollop of remaining sauce on side.
Recipe Notes

So if you don't want fish but would love this flavor on popcorn, mix all the ingredients together. You can leave thick or thin out, slightly, with beer.

Toss while popcorn is HOT and enjoy!

Powered byWP Ultimate Recipe

2 Comments on Mexican Street Corn

  1. If you leave it in the husk and make that husk is well soaked in water bufore you put it in the grill, it will first steam and then roast. Take it off when the husk is dry and before it burns. That gives the corn a sweet, smoky flavor.

Leave a Reply