Hello! Today we’re cooking up a delicious version of a classic summertime side. I served this as part of a lunch menu and let me tell you, it was a hit.
Mexican Street Corn is found on page 47 of the print version of “Good and Cheap”. You’ll also locate this recipe on page 60 of the free PDF version of “Good and Cheap” (download it at leannebrown.com).
If you’re a corn-on-the-cob purist, the list below will cause your eyebrows to lift. Don’t worry! This motley crew of ingredients will come together to make something magnificent:
- crumbled feta cheese
- chili powder
- lime wedges
How Did It Taste?
This is UNBELIEVABLY GOOD. I’m serious. My friend Peter was over for lunch (you first met him back at Taco Salad) and we both loved this recipe. We took the very good advice in the preamble and grilled our corn but other than that, we followed the recipe exactly.
Money and Time
Super-quick this is. (That’s how Yoda would say it. And Yoda’s very wise. I bet that he would also have grilled his corn.)
The actual cooking time was about 7-10 minutes (as inexperienced corn grillers, Peter and I cautiously used the low setting on the barbeque). Dressing the cobs with mayo, feta and chili powder took another 3 minutes and we squeezed the lime wedges over the corn mere seconds before we sank our teeth into them. All in all, we clocked in at about 14 minutes.
The total cost for a half-recipe (to feed two people) was $3.69 or $1.85 per serving.
Beans, Beans, Beans
Next up, we’re squaring off with two super-fast baked bean recipes. Until then, have yourself a great weekend. See you soon!