Cotija Corn on the Cob

Back in 2011 we posted 4th of July corn off the cob.  This 4th of July, we are posting a similar dish (corn and cotija), but on the cob and with some slightly different flavors that we have been loving!

This recipe attempts to recreate what we have had and adored at many a Mexican restaurant.  In fact, one of A’s first meals out in NYC during her first teaching summer was made up entirely of delicious cotija corn on the cobs at an un-airconditioned restaurant in Brooklyn.  That corn was grilled and if we had access to one then we would have absolutely grilled the corn below, but a quick boil will do.  So, if you are looking for a spicy side for the 4th of July then grab some corn, prep some decadent spicy sauce, lather it on, and get ready to get messy!

 

Cotija and Cayenne Corn on the Cob

2 corn cobs

4 tbsp of mayo

1/2 tsp chili powder

1/4 tsp cayenne + sprinkling

1/4 cup of cotija

Set the table with extra napkins.  Prep the corn (grill if you can!).  Combine the mayo, chili and cayenne.  Lather the mayo-mixture on the cooked corn.  Coat the mayo-ed corn with cotija and then add dashes of cayenne on top.

Photo lost when the old site was hacked. (Corn with spicy mayo and cotija) Newer posts will have photos.

Devour.

If you want to spice up your 4th of July BBQ or if you like mayo, corn, and spicy things (who doesn’t?), then make this and feel free to invite us over.