Make it a Market Supper: Mexican Street Corn

This is the perfect time of year to make a whole meal out of fresh food, and grilling is a great way to make that meal great. A few weekends ago, we took a field trip to UnionMarket DC and sampled some amazing foods, including Mexican Street Corn. Since then, we've been thinking about it and reading many recipes. Well, last weekend, we finally tried it, and it's going in our regular summer grilling repertoire. It's too good not to include!

A quick google search will yield nearly 3,000,000 recipes, but you don't really need a recipe for this. Just a list of ingredients, all to taste:

Mexican Street Corn
Fresh sweet corn, shucked (1-2 ears per person)
1 cup mayonnaise
1 cup queso fresco or queso blanco (queso fresco is a little saltier, queso blanco seems a little more mild), crumbled
Ancho chile powder, to taste
cilantro, chopped
lime wedges

Form a paste by combining the mayonnaise and queso in a bowl. Set aside.

After shucking the corn and washing it, brush the ears with oil and grill each side on high for several minutes, until some of the kernels on each side are blackened, about 10 minutes, total.

Once the corn is cooked, remove from heat and coat each ear with the paste, then sprinkle on all sides with chili powder. Sprinkle with cilantro and a squeeze -- or two -- of lime and serve immediately.

That's it. You can experiment with different types of chili powder (we might even try it with Old Bay seasoning for a uniquely Maryland treat) and the proportions of mayo and queso. This is an easily adaptable recipe that we hope you'll try!