There’s been a lot of buzz lately around street food and food trucks. As a matter of fact, it’s been a big trend for the last few years in the food world. Almost 12 years ago when my husband and I honeymooned in Italy, street foods sold off of a truck or cart were everywhere in the larger cities like Rome, very much like the famous hot dog (or “dirty water” dog) carts and hot pretzel carts of New York City. In Italy, they offered panino calde, which basically translates to hot sandwiches, as well as the most aromatic, delicious roasted chestnuts; their smell literally permeated the air! And since chestnuts are grown in Italy, they were the freshest and plumpest I’ve ever had.
However, if you are gluten free like me, food trucks can definitely pose a challenge. So, what’s a gluten free girl to do? Make my own street food, dang it! I made this Mexican Street Corn, which is naturally gluten free, to bring to a family get-together this past Memorial Day weekend and it was a hit. One bite into a sweet corn cob that’s been slathered with the yummiest mixture of mayonnaise, sour cream and cotija cheese ever, and you’ll be hooked. This corn recipe is sure to be a summer go-to all season long!
Mexican Street Corn
- 12 ears of corn, husks and silks removed
- 6 Tbsp. Mayonnaise
- 8 Tbsp. sour cream
- 1/2 tsp. chili powder, plus more for sprinkling
- Juice of 1 lime, plus more lime for serving
- Mexican cotija cheese, crumbled with a box grater
- Step 1 In two large stock pots, cover the ears of corn with cold water and bring to a boil.
- Step 2 Boil for 13 minutes. Drain corn and allow to cool.
- Step 3 While the corn is boiling, begin preparing the mayonnaise/sour cream mixture by combining the mayo, sour cream, lime juice and chili powder in a bowl
- Step 4 whisk until smooth and blended. Adjust seasoning if you like it with more heat or tangier from the lime juice.
- Step 5 Before serving, place the ears of corn on a hot grill until nicely charred.
- Step 6 While still warm, brush some of the mayonnaise mixture onto each ear of corn, covering all sides. I like to use a silicone basting-type brush.
- Step 7 Next, sprinkle on additional chili powder and the cotija cheese. Finally, place the ears of corn onto a serving platter and squeeze more lime juice over the ears.
- Step 8 If desired, serve any leftover mayo mixture and cotija cheese on the side, along with more lime wedges.