When the lovely people behind Oblique asked me to curate some recipes for their upcoming events I couldn’t say no. And since the next event is going to be at Casa Negra, an awesome Mexican neighbourhood style spot in Shoreditch, I thought there’d be no better recipe to kick things off with than Mexican street corn.
This street food staple is undeniably awesome, with zesty licks and chilli kicks teamed with creamy mayo and queso fresco. Being a lover of all things chilli I threw in a bit of Sriracha for good measure, tasty, tasty measure.
Plus since it’s FREEZING outside right now, you can forget the BBQ and get these mothers just as perfect in the oven. #Winning
Mexican Street Corn
4 sweetcorn cobs, husked
1 teaspoon Sriracha sauce
Zest and juice of half a lime
30g queso fresco, or feta
Bunch of coriander, roughly chopped
Wrap each corn cob in aluminium foil and bake in the oven for 35 minutes at 200°c.
Meanwhile mix together the mayo and Sriracha and set aside.
Once the corn cobs are done, finish them off by removing from the foil and putting under the grill for 5-10 minutes in order to char slightly. Keep an eye on them so they don’t burn, and remove them from the oven once you’re happy.
To serve, brush the corn with the mayo mixture then top with some lime zest and juice. Crumble over the queso fresco and shake a bit of chilli powder on top. Garnish with the chopped coriander, serve and devour.
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