Mexican Corn
Martha shares her take on Mexican corn with mayo, cayenne pepper, and queso fresco.
Mexican Corn
Watch the Video
Mexican Corn
Martha shares her take on Mexican corn with mayo, cayenne pepper, and queso...
Watch the Video
Mexican Corn
Martha shares her take on Mexican corn with mayo, cayenne pepper, and queso...
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Martha Stewart's Cooking School, Episode 103
- Yield Serves 4
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Ingredients
- Coarse salt
- 4 ears corn, husks removed
- 1/4 cup mayonnaise
- 2 cups freshly grated queso fresco
- Cayenne pepper
- Lime wedges, for serving
Directions
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Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain.
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Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.
I am looking for the SAVE BUTTON as well!!!!!
Please restore the "SAVE" button. How can I get back to this recipe? Also, please put back the option to look at past shows with the links to each recipe and craft as you have done in the past. What happened to that feature?
This was amazing. Creamed corn on a stick. I put out cilantro, cumin and pasilla for those that don't want heat. BTW I grilled the com. I want to use my grill as long as I can :)
Once I'm forced indoors, I'll grill them on the stove!
What happened to the save button?
Hi Martha ! If you are ever in Portland ( ME ) stoop by a great place called "El Rayo" a great taco joint that serves "Mexican Corn !" Yum. Your idea about cooking the corn in the husks is wonderful, makes all the difference ! Thanks !