Cinco de Mayo Recipe from Chef Izzy – Mexican Street Corn on the Cob

Cinco de Mayo (Fifth of May) commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862. In Mexico, Cinco de Mayo is celebrated with parades, dancing, mariachi bands, colorful festivals, and traditional Mexican food and drink. If you are celebrating at home, our Chef Israel (Izzy) shared one of his signature recipes you can easily follow: Mexican Street Corn on the Cob.

At Diamante we are sourcing all the herbs from our organic garden!

Serve 6 portions:

INGREDIENTS

  • 6 yellow sweet corn on the cob
  • 1 tablespoon kosher salt
  • 4 oz unsalted butter
  • 4 leaves of Epazote (Mexican herb)
  • Water for cooking (sufficient to cover the corn)
  • 6 think wooden sticks
  • 2 cups finely grated Cotija cheese
  • 1 cup of Mayonnaise
  • 3 tablespoon Salsa Valentina

INSTRUCTIONS

Place the corn in a pot and add water until the corn is completely covered with water. Add salt, butter and Epazote leaves. Allow to cook on medium heat for 15 minutes. Drain the water. Push the wooden sticks into the thickest center of the cob.

Holding the cob on the wooden stick, spread mayonnaise on the corn and roll in to Cojita cheese. Place the corn on the cob on a plate and serve with Salsa Valentina.

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