Papa Grande’s Street Corn

Recipe by Chef Efrain Martinez, Papa Grande’s Fenwick

•  4 ears of corn
•  ½ cup mayonnaise
•  ½ sour cream
•  1 cup cotija cheese or Parmesan cheese
•  ½ cup queso fresco
•  1 bunch cilantro
•  1 bunch fresh epazote (optional)
•  ¼ cup lime juice
•  1 Tbsp garlic powder
•  1 Tbsp onion powder
•  2 Tbsp guajillo powder
•  1 Tbsp ancho powder
•  1 Tbsp smoked pap
•  ¼ cup sea salt
•  2 fresh limes, cut in quarters

Chef Efrain Martinez

In a dip pot, boil the corn with a pinch of sea salt and the fresh epazote. In a mixing bowl, incorporate mayonnaise, sour cream, lime juice, garlic powder, onion powder, chili powder, ancho powder, paprika and a pinch of sea salt and mix together.

Cover the corn with the sour cream and mayo mixture with a small spatula. Dust the covered corn with cotija cheese, sprinkle with queso fresco crumbles, chopped fresh cilantro and guajillo powder. Serve with a wedge of fresh lime and sea salt.

For a flavorful corn taste, you can cook corn on a grill, but you have to watch it closely.
Put shucked corn directly on grill and turn every 30 to 60 seconds, for about 5-6 minutes,
getting grill marks on all sides.

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