this corn is like candy

Just in time for Halloween, this is the perfect alternative to candy corn.  It's the infamous New York corn on the cob from La Palapa.  Or at least my replication of it.  I tracked down a copy of Barbara Sibley's Antojitos cookbook, and quickly made the recipe that night. And then the next night.  And then the next night.  I mean, if you have a whole package of cotija, are you just going to stop making delicious corn treats?  I think not. I also tried this recipe without the cotija, with just lime, mayonnaise, cayenne, paprika and cilantro, and it was equally delicious. Enjoy!

ELOTE DEL MERCADO

Ingredients:
6 ears of corn on the cob, husked
3 quart water
2 tablespoons sugar
2 tablespoon salt
2 limes cut in half
1/4 cup of mayonnaise
1/4 cup grated cotija
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 cup fresh cilantro, chopped

Directions:
In a shallow bowl mix the cotija, cayenne, paprika and cilantro. Remove the husks from each ear of corn, and bring 3 quarts of water to boil. Add the sugar and salt. Boil the corn in the water for approximately 8 minutes or cooked. Rub a lime over the kernels. Then using a pastry brush, brush the ears of corn with mayonnaise. Roll the ears of corn in the queso, pepper and cilantro mixture.

cobble cobble cobble (that joke was corny)

Allison made this recipe from the August issue of Gourmet on the hottest day in Seattle EVER. Srsly, we broke a record.

At first, I was having a hard time imagining how corn covered in mint and feta would taste. Well, turns out it tastes just like heaven. Allison made a healthier version by mixing a combination of fat-free and regular feta with the half cube of butter. If that's not healthy, then I don't know what is.

Allison's Corn on the Cobb with Mint-Feta Butter (Gourmet, August 2009)

Ingredients

1/2 stick unsalted butter, softened
7 ounces feta, finely crumbled (1 1/2 cups)
1/4 cup finely chopped mint
8 large ears of corn, shucked, each cob cut crosswise into 4 pieces

Preparation

Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.

Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.