The end of the grilling season is upon us and the boys have taken to making heartier meals outside on the BBQ. For our labor day meal we opted to mimic the Mexico City styled grilled corn that we’d had a few weeks ago at a local taqueria called El Rayo.
The corn is soaked in water for a few hours and then rolled in a mixture of lime juice and melted butter before being placed on the grill. Once the corn is properly grilled and charred, remove it and slather with a spicy chipolte mayo (1/2 cup mayo, 2 tsp crushed chipolte, 1 tsp adobo sauce, juice of 1/2 a lime, cilantro). Traditionally the corn would also be rolled in a crumbled Mexican white cheese – however we could not find any at the local Hispanic markets so opted to leave that step out.
I hope everyone enjoyed their summer and the grilling season – but I know that I, for one, cannot wait to get back to my comfort food stand bys!! Here’s looking forward to an amazing (and delicious) autumn!!
Good Things Come in Small Packages 