My FB buddy and fellow clinician, Susie Hutchinson Gould, posted a few days ago that she had made Mexican Street Corn from Esau corn. Susie lives in Arkansas, and here in Texas, Esau corn is something that we read about but can’t actually find. So be it. I was inspired to make Mexican street corn.
I reviewed several online recipes for this ethnic treat, and I decided on a recipe that involved roasting ears of corn, brushing them with mayo, sprinkling them with Tajin chili-lime spice, dried oregano and minced parsley, and finally sprinkling them with grated Cotija cheese. I set out to get the ingredients.
Despite my best efforts, I was unable to find Tajin chili-lime spice. Damn! I got some orange-pepper spice instead. It was okay, but not the real deal. A quick visit to Amazon, and I found the Tajin chili-lime. I now have enough to last me until I die, I think.
Tonight’s food porn indulgence was a small, boneless ribeye with a side of Mexican Street Corn. The meal looked like this.
My portion looked like this. My bit of steak is smothered in A1 steak sauce, of course.
Thank you for the inspiration, Susie. Susan and I enjoyed the corn!