A few years ago I visited my best friend that lives in New York City. Among all of the wonderful memories I have from that trip, there is the memory of the first time I tried Mexican Street Corn. New York was filled with amazing art, architecture, and shopping, but even in the face of those memories, that first bite of Mexican street corn stands out. I recommend trying my recipe, but also trying it at a farmer's market or street fair if you have the chance. It's worth waiting in any line!
(A flashback to that very corn I mentioned above!)
In addition to bringing street corn to your palate of awesome flavors, I wanted to experiment with making an avocado butter mixture. Avocado is used to substitute butter a lot in baking, so I thought, why not try it on other foods? It cuts some fat and adds some additional flavor. It's well worth the swap! This recipe also omits the mayo or crema you may find in others, sacrificing some of the calories, but NONE of the flavor.
Mexican Street Corn with Avocado Butter
Ingredients 1 tablespoon of butter 1 tablespoon of avocado 2 tablespoons of green chilies 4 corn ears of corn Cilantro Chili powder Cayenne Pepper Sea Salt Limes
Get to dehuskin'! Dehusk the 4 ears of corn and prepare to cook. If you have a grill, use that, if not, place the corn onto the oven rack. In the oven you'll cook the corn for about 30-40 minutes. If you're grilling it, that process will be muchhhh shorter.
While your corn is cooking, it's time to make your avocado butter mixture. This is really, really simple. Use a 1 to 1 ratio to mix together. So, if you would normally use 2 tablespoon of butter for all four ears of corn, use 1 tablespoon of butter and 1 tablespoon of avocado; if you use 4, use 2 tablespoons of butter and 2 of avocado, etc. Using your room temp butter and your corresponding measure of avocado, combine the two and mash. Now I heated mine in the microwave for just about 10 seconds to help with the melting, but this would be ok room temp as well.
Once this is mashed up and combined, dump in the green chilies. Mix again. Here you can either chop up your cilantro and combine it into the butter mixture, or wait and sprinkle it with the other spices. Now set this aside. After the corn is completely done you will then put the avocado butter on the corn. Apply immediately to maximize the ultra melty goodness.
Now it's time to maximize the punch of flavor found in this recipe. Take your corn topped with avocado butter and sprinkle the cayenne and chili powder. I put both on, but you could just choose one or the other. If you want it really spicy, just go with cayenne, but otherwise, they play well together. Then sprinkle some sea salt on top.
Traditional Mexican street corn will have cotija cheese on it, and a lot of people put feta or parmesan on theirs. Normally, I would say go to town on adding some cheese, and you totally can, but the flavor is so powerful that you wouldn't miss it if you chose to omit the cheese.
Each guest should get a lime to go with their Mexican street corn. Then have everyone squeeze their lime and enjoy!
Happy Eats My Sweets,