Foil Packet Mexican Street Corn
Ingredients
- 4 fresh corn ears, shucked, silks removed and washed under running water
- 8 Epazote leaves, fresh or dried
- 1/2 cup crumbled Queso Fresco cheese (you can use the US commercial shredded Mexican blend too)
- 3/4 cup Mayo or Mexican cream
- 2 tbsp butter
- 1 lemon or Mexican lemon the juice
- Ground Chile Piquin to taste
- Grilling Foil to assemble packets
Instructions
- Cut 8 grilling foil squares big enough to accommodate the corn portion.With a sharp knife remove the kernels from the corn ears. This step is going to be somewhat messy, so do it in your kitchen sink.Divide the kernels between the 8 foils squares, on the non-stick side; add 1/4 TBSP of butter and one epazote leaf to each packet. Wrap and place on the grill. If the heat is high, they will be ready fast, 10 - 15 minutes. If the heat is slow it will take a little longer. The corn will be ready once it has softened.When the corn is done, remove from grill and carefully open each packet, add lemon juice, mayo or sour cream, crumbled cheese and top with ground piquin chile. You don't have to remove the epazote leaf; it's edible.
Notes
You can also use Frozen corn kernels instead of fresh, although the result will not be as tasty.