Food trucks and street food are all the rage in Atlanta . Crazy Corn is straight from the streets of Mexico and it’s easy to make. Grilling corn brings out the natural sugars and the flavor is amazing. Try adding some Mexican street toppings. To die for.
This would be perfect for a 4th of July barbecue or any time this summer when corn is plentiful and at its peak. This recipe was featured on the Today Show.
- 6 fresh ears of corn, husked and rinsed
- 1 tbsp vegetable oil
- Unsalted butter
- 1 cup, crumbled queso cotija or fresco, farmer’s cheese or a mild feta
- 3 limes, halved, to squeeze on top
- Kosher or coarse sea salt to taste
- Dried ground chile Piquín, Tajín or a Mexican mix, to taste
Brush the ears of corn with a bit of oil. Place over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning them every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes. Remove from the heat.
Let everyone decide what they want on their Crazy Corn! You can stick the corn on corn holders or a wooden stick as it gets messy.
The traditional way is to spread butter and a layer of mayo. Then the corn is thoroughly “breaded” or dredged with the crumbled cheese, sprinkled with salt and ground chile and finally, drizzled with freshly squeezed lime juice.