Grilled Mexican Street Corn ala Cafe Habana

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Prep 5 mins   Cook 5 mins   Eat 10 mins

Mexican Street Corn ala Café Habana

Mexican Street Corn ala Café Habana

You absolutely have to make this Grilled Mexican Street Corn while there are fresh ears to be had at the markets! It’s a meal in itself…and one you will go zonkers over.

Thank you to Dorothy of ShockinglyDelicious for turning me on to Café Habana’s Mexican Street Corn. I haven’t ever been to this Malibu eatery at a lumber yard??, but on my next trip up the coast, I’ll have to stop by and try it out.

I had stolen an idea from a friend who served her steamed ears of corn tossed with melted butter laced with cumin, cayenne, salt and lime. But now I’m stealing this idea. It’s more delicious and easy too; the mayo stays on the corn and as Dorothy says, it’s the glue for the cheese – brilliant. The recipe on ShockinglyDelicious calls for cotija cheese, (a hard cheese like parmesan) but it’s not always in my fridge. I always have Trader Joe’s grated parmesan in the freezer, so that is what I used. I also subbed out Greek yogurt for sour cream too (one of my latest Fresh Food in a Flash tricks).

Mexican Street Corn with lime wedges

Mexican Street Corn with lime wedges

I’ve been grilling most of my ears of corn this summer, but you could choose to steam the corn in a pot of water if you prefer. Either way, tear off the husk and silk and get cooking! Try serving these with something fresh and delicious like my Chicken Satay Burgers and you will be in heaven. Real Fresh Food in a Flash.

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Grilled Mexican Street Corn

6 ears corn, husks and silk removed
1/4 cup mayonnaise
3 Tablespoons Greek yogurt
1/4 teaspoon cumin
1/4 teaspoon kosher salt
1 pinch chili powder
1 lime, cut in wedges
1/2 cup cotija or parmesan cheese, grated

1. Get your shucked ears of corn on a medium hot barbecue.  Rotate ears until grill marks show.

2. While corn is cooking, in a small bowl, combine mayonnaise, Greek yogurt, cumin and salt and set aside.

3. When corn is cooked, remove from barbecue to a platter.  Slather mayo mixture onto ears of corn with a rubber spatula.(This is the glue for the cheese.)  Dust ears with grated parmesan and sprinkle chili powder over it all.  Serve with lime wedges.  Have guests squeeze their lime wedge over the corn and devour.

Servings: 6    204 calories per serving

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