Mexican Chile and Lime Corn on the Cob

My mom used to go to the grocery store every school day at 5:30 AM. Since there were ten kids in the house, she didn't even bother trying to keep the cupboards full. (Truthfully, if the cupboards were even remotely stocked, we just ate more and emptied them again.) Mom just went back to the grocery store, morning after morning, and bought what we needed for the day. I still remember waking up for school and almost tripping over the bagged groceries at the foot of the stairwell-sourdough bread, orange juice, milk, eggs, cheese and the like. (I wonder if I ever offered to unload the groceries. Hmmm. Highly unlikely. Sorry, Mom.) Last night, I woke up about 2: 30 and couldn't sleep. I started making lists: to-do lists, guest lists, homework lists, and grocery lists. Grocery lists! Why not just head to the store? Following in Mom's footsteps, I headed out the door in the lonely dark of 5:30 AM. People, now I know why she went that early every day. The dazzling efficiency! The store was stocked with groceries and empty of people. There was not one soul in line at the check out. Two people bagged my groceries, and at least three people offered to help me out to my car. (No, but thanks.) I could get used to this early morning royal treatment. The next time I'm struck with a bout of sleeplessness, I'm heading straight to the produce section.

Today I bought all of the things my mom used to buy: the sourdough bread, the orange juice, the milk, eggs, and cheese, but I also bought corn. And lots of it, people. My little sister started making this Mexican style corn on the cob last week and we've hardly gone a day without it since. You take a fairly healthy piece of corn on the cob and then you transform it into evil decadence by slathering it in a creamy chili lime sauce and rolling it in cheese. Oh, it's bad. So bad that you're going to want it almost every day. And you just might find yourself at a grocery store at 5:30 AM snatching up dozens of ears of corn on the cob. I'll see you there.

Slather corn with dressing...

Roll in cheese...

Prepare to become seriously addicted.

Mexican Chile and Lime Corn on the Cob

Estimated Cost: $4.00 for four ears

My sister got the recipe off this gorgeous blog from her husband's cousin. Hey, it's all in the family.

4 ears corn on the cob

3 Tbs. mayo (or swap out Greek yogurt, or even melted butter)

2 Tbs. sour cream

1/4-1/2 tsp. lime zest

juice from 1/2 a lime

1/4 tsp. cayenne pepper

1/4 tsp. chili powderpinch kosher salt

1/2 to 1 c. crumbled Cotija Cheese (or queso fresco) We liked parmesan, too.

Grate Cotija cheese with a fine-hole cheese grater and place on a plate.
Boil corn until tender.

Meanwhile, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt.
Spread warn corn with mayo mixture, then roll corn in grated cheese. Serve with lime wedges and a sprinkle of extra chili powder.

Next Up:

Avocado and Nectarine Salad with (Leftover Chile Lime Dressing)