When we visit Mexico we almost always run across a street vendor selling grilled corn on the cob. It smells great, but we know from experience that corn on the cob in the Rio Grande Valley is more like field corn – not the bi-color sweet corn mid-westerners are used to. Then one day we were crossing the bridge back to Texas and a fellow came up behind us with a cob of corn that was slathered with a white ‘substance’. He was enjoying it greatly. We were intrigued, and tracked down several recipes to see what the story was.
The white stuff slathered on the corn is Crema. Crema is generally akin to sour cream. Authentic Mexican Crema is available in specialty stores and larger groceries, such as HEB here in Texas. The recipe we present here uses a few additional ingredients, and whenever we have served it, people love it.
Mexican Roasted Corn
Mexican Street Roasted Corn is a simple two-step process. First, roast the husked corn. Second, prepare the crema mixture to serve with the roasted corn.
- For grilling the corn
- Corn on the cob - 8 ears - husked
- Cooking Oil - 3 Tbsp
- Chili Powder - 2 tsps
- For the Crema
- Maonnaise - 1/4 Cup
- Sour Cream - 1/4 Cup
- Salt - 1 tsp
- Cayenne Pepper - 1/2 tsp
Husk the corn. Mix the cooking oil and Chili Powder and brush onto the corm. Grill the corn on a medium heat grill until it starts to turn brown - turning it frequently so it does not burn. When it is close to done it will start to 'crackle' a bit. Remove corn from grill when down.
Combine all the Crema mixture ingredients together.
Serve the corn and apply Crema mixture as desired.