When we started this blog, I told myself I would never do a corny post, yet here we are.
Obligatory corn pun… check. Let’s move on.
As we turn the calendar to autumn and prepare to roll out our exciting new seasonal menu this fall, we want to take a moment to bid adieu to our spring favorites. In other words, time is running out for you to enjoy them, so stop reading this post... Get. Over. Here.
Kidding. Kind of.
But before you go, I have a farewell gift to share. Enter: Street Corn year-round. That’s right, I have the recipe for you. This way, you can have a taste of spring whenever you want, right at home!
Unlike the simple DIY cocktail recipes I’ve shared recently (i.e. the watermelon margarita) this one has a slightly longer prep time. But fear not, if it seems intimidating at first, don’t worry. Once you get started it moves like clockwork. Plus, your buddy Colin is here to help walk you through it!
Let’s start with making the corn, itself, and then we’ll move on to the recipe for the sauce.
Street Corn Wheels :
You will need:
4 each sweet white corn, remove husk
Olive oil, as needed
Salt and pepper, as needed
3/4 cup queso blanco cheese, crumbled
1/4 cup cilantro, chopped
Tajin seasonings, as needed
1. Spray corn with olive oil and season with salt and pepper.
2. Grill over high heat on all sides to char the corn.
3. Cut cobbs into 2-inch wheels about 4 pieces per cobb.
4. Toss cobbs in the street corn sauce with cilantro and queso blanco.
5. Season with tajin and serve.
Street Corn Sauce:
You will need:
1 cup mayonnaise
1 cup crema or sour cream
2 tablespoons hot sauce, such as Tapatio
1/4 cup fresh lime juice
1/2 tsp salt
1/4 tsp black pepper
1. Brush the sauce over the corn and enjoy!
And I know you come to these DIY posts primarily because you love the tidbits of knowledge I provide on the main ingredient (right?). But I'll be honest, corn facts are about as exciting as watching corn grow, so I thought instead I'd provide a few corn jokes for your amusement!
Q: What do you call a cow that falls in a field of corn?
A: Corned beef.
Q: Why was the corn bossing everyone around?
A: Because he was the kernel.
Q: What kind of corn is edible but never grows?
A: Candy corn.
You laughed more than you'd like to admit, didn't you?
To see our full spring menu, click here.
Words by Colin Liotta
Photos by Rebecca Simms
Questions? Comments? Email: email@example.com