Wednesday, 6 August 2014

Mexican Corn

Although there are only two dishes I like at the American chain, Rosa Mexicano, their Mexican Corn side is definitely my favourite. The corn is sweet and crispy, the tang of the citrus mixed with the a little sprinkle of ground red chili, the smoothness of the butter and sour cream topped with delicious Cotija cheese.

Although my version is minus the cotija, it's still as delicious. I would love to find cotija cheese in Dubai and if anyone knows where its available please let me know! I didn't use any cheese with this version, however if you cannot get cotija and you'd like to have it with cheese, you can try parmesan in its place. 

I'm not sure how authentically Mexican this corn dish is, or if its even close to famous Mexican street food. Either way, it still earns top marks by my tastebuds. so, I hope you'll all enjoy it as much as me! Oh and I should mention that this is probably one of the easiest dishes on my blog, little to no culinary skills required.

Adapted from: Rosa Mexicano
  • 2 C fresh corn, husked and kernals removed or 1 tin of sweet corn
  • 1 1/2 tbsp butter
  • 1/3 C sour cream
  • juice of one lemon
  • 1/4 tsp ground red chili powder
  • 2 tbsp cojita cheese (if available)
  • salt to taste
  1. Boil sweet corn in a small saucepan for 2 mins. Drain and place back into pan.
  2. Melt the butter into the corn, stirring to coat.
  3. Add the sour cream and lemon juice, stir to combine. The sour cream should resemble thickened milk.
  4. Add the salt (to taste). I used just over 1/8 tsp.
  5. Transfer the corn mixture into a serving bowl and then top with a dusting of chili powder and cheese.
  6. Eat ♥