Spicy food is adored in our house. This wonderful Mexican dish has been a star on our table this week and tucked into lunch boxes for work.
I love Mexican food although it was comparative latecomer to my diet. My mother in law was born in Mexico and is an excellent Mexican cook; she's just an excellent cook actually. I've always felt a bit intimidated making Mexican meals with very little authentic experience of them living in NZ. After our last trip to California I gained a litle more confidence and gave this wonderful dish a try.
A street food in Mexico with a few variations this one seemed to be the least time consuming to do and also the most lunch box suitable. We're trying to be a little more health conscious in our house at the moment. I often see food blogs take this kind of turn, particularly ones that feature lots of baking, no prizes for guessing why!
I think too as I approach a rather significant birthday I am just more aware that this body is the only one I am going to get and I need to look after it a little better.
Spicy and healthy made with fresh corn, this is not to be missed. In NZ feta is the best substitute for the cotija cheese.
- 4 ears fresh corn, cleaned and cut from the cob
- 1-2 jalapeno, seeded and finely diced
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/4 of a red onion finely diced.
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- Chili powder to taste ( I used cayenne)
- Salt to taste
- 1 T mayonnaise
- 2 T plain yoghurt (or sour cream if you want to be authentic)
- 1/4-1/2 cup cotija or feta cheese, crumbled
- 1/2 avocado, diced (optional, but adds in some good fat)
Roast the corn in the oven stirring regularly until tender and flavourful.
Leave to cool for a little bit in the dish until room temperature.
Place all the other ingredients in a bowl and tip the corn in and mix gently.
Serve warm as a side or can be served cold.
For a couple of other variations have a look at this wonderful video which uses butter and epazote (in spanish) I can't get epazote here and chose to leave out the butter. It's a more soupy version. On the street this would be served in a paper cup. There is also a version using the whole cob in tact.
This summer this has become one of our favourite corn dishes.