We went to Napier’s Mexi Mama restaurant recently and ordered their “street style” corn on the cob (‘Elote del Mercado’). Holy moly Batman: There’s one of the best mouthfuls of 2013 right there! All the food we ordered was fantastic, but this was the highlight of the meal. So, naturally, being the inquisitive and cheeky foodie that I am, I’ve been trying to replicate this at home and here’s what I’ve come up with. Oh, I’m so pleased it’s corn season!

Disclaimer, my Mexican isn’t as good as Mexi Mama’s (*cough*) but it is absolutely delicious and totally blogworthy nevertheless. I made this on our camping holiday at the beach and seared the corn on a hot BBQ plate, it got groans of delight there too across four families. Beware: Once you’ve had this, you’ll be reluctant to go back to eating ‘plain old’ corn on the cob! Use this as a side dish with meat and salad. On that note, coming soon is a blog post with the Mexican Chopped Salad with Honey and Lime Dressing that I made up to go with this…. Hmmm…

If you love Mexican food nearly as much as I do, you’ll certainly want to try the FRANCISCA RESTAURANT next time you’re in Doral, Florida.

Ingredients (serves four)
4 ears of corn
Lime juice
2 heaped tablespoons of mayonnaise (I used Best Foods)
3 tsp Mexican Seasoning – I made my own (recipe below) but you can use Gregg’s Mexican Seasoning or Masterfoods Moroccan seasoning
1/2 c finely grated Parmesan cheese
Olive oil
Chopped fresh coriander (to garnish)

Step 1: Bring a large pot of water to the boil. Meanwhile, remove the husks of the corn but leave the core attached at the end so you have something to hold on to. Place the corn in the (now) boiling water and simmer for about four to five minutes or until the corn is bright yellow. Drain and let cool for a minute or two so it’s not too hot to handle.

Step 2: Drizzle the corn with lemon or lime juice. Massage the juice into the corn. Slather the corn in mayonnaise. Sprinkle the Mexican seasoning all over the corn.

Step 3: Place the grated parmesan on a plate. Roll the corn in the Parmesan. Transfer the corn to a large plate.

Step 4: Either crank up your BBQ plate or heat a tablespoon of oil up a frying pan over a medium to high heat. When the oil is hot place the corn on the plate/in the pan and sear all sides so the corn is golden brown. This’ll only take a couple of minutes.

Step 5: Plate up and drizzle with lime juice and scatter over chopped fresh coriander. If you like a bit of heat, some finely diced fresh chilli is amazing too.

Give it a whirl – you’ll love it!

* Why not have a crack at making your own Mexican seasoning? Combine the following ingredients in a jar and give it a good shake. I make my own as I have all the ingredients, it’s cheaper and, frankly, I reckon it tastes better!: 2 tsp sweet paprika, 1 ½ tsp cumin, 1 tsp chilli powder, 1 tsp garlic powder, 1 tsp onion flakes (I crush them down with my mortar and pestle), 1 tsp dried oregano, 1 tsp salt, ½ tsp sugar, ¼ tsp cinnamon. I use this as a rub on chicken, beef, fish and to liven up any chilli concoction. It’s also delicious sprinkled over roast potatoes halfway through their cooking time!

The dialogue that went with this photo is
The dialogue that went with this photo is “what the hell is a woman doing on the BBQ”. Wash your mouth out Kev.
Mexican Corn to feed the masses…