Vermont Street Corn
Mexican street corn has become a very popular item over the past few years. The first time I saw it was at a food truck festival, and it seemed like over half of the trucks there offered it on their menu. While freshly buttered sweet corn is hard to beat, street corn could very well be the best way to eat corn on or off of the cob. Like a lot of recipes, there are dozens and dozens of variations, and this one is yet another take on what’s considered the original recipe. I call it Vermont street corn because we use Vermont-made yogurt to substitute for the mayonnaise, Vermont-made cheese to fill in for the cotija cheese and Vermont sour cream. Whether you make this recipe or your own variation, it’s perfect for the campsite over an open fire.
But hey, everybody, Jimmy Kennedy. Here with Go Out{side} we’re here at home again. Out here on the breeo. Got a good fire going. Going to show you how to make Mexican street corn or our variation is is the Vermont street corn. And we use Cabot Greek Yogurt, Cabot sour cream, and Cabot Alpine Cheddar. Typically, this recipe calls for mayonnaise, sour cream and like a Cohiba or feta cheese, kind of crumbly But if you shred up any cheese you like, really fine it works great.
I just grate it towards, like, super small. And it really does mix in well with the yogurt or mayonnaise if you choose to use some sour cream. And we have cilantro. You do a lot of lime juice and minced garlic. And this is what the finished product looks like. It’s basically just a really creamy sauce. And when you take that charred corn, it’s nice and warm and roll it in this, it just kicks corn up to a whole new level.
It is so good. It kind of is. It’s better than butter. That’s saying something. So it’s stuff’s really good. Super easy to make Just lime juice, minced garlic cheese of your choice, Greek yogurt or mayo, sour cream and cilantro and just mince the cilantro up too. And recipe will be on a website. And I just cook the corn right over the fire.
Get it nice and charred. You don’t want to burn it but you know get it get it nice and nice and charred on the kernels and roll it in that it’s nice and warm. You’ll be making this I promise you. The campsite, home, anywhere you do it on a char grill. You can do it propane. Open fire is best, so it’s good.
We’ll show you what’s up. All right. All right. Corn is looking good. Got our sauce made. Just like that. Nice and charred. Take it and just roll it in there. So look at that. Nice and steamy. You just want to roll it till it’s nice and coated. It’s looking great. You can brush this on, too, if you want or use a spoon.
This is pretty easy.
Put it on as thick as you want. That’s pretty good right there. You can also garnish with extra, extra cilantro or whatever. Stuff has a lot of flavor though be careful because it’s kind of hot coming out Plus, all it is to it mexican street corn or Vermont street corn, wherever you happen to be, use local products, make it your own.
But that’s the basic premise. It’s sour cream. Some type of cheese, mayo or yogurt, cilantro, a lot of good lime juice and garlic can’t go wrong with those ingredients. This corn is cooked just like I like it nice and charred, but not burned. You can eat this on the cob. And some people I’ve seen like to cut it off the cob, eat it like a cream corn, which is really good, too.
But it’s kind of fun like this. Another great campsite recipe home recipe. Anywhere you are, this stuff is good, especially during corn season. Here you go. Vermont street corn folks, enjoy.
Ingredients
- 4 ears sweet corn, shucked
- 1/2 cup Cabot Alpine Cheddar or your favorite cheese, finely grated
- 1/4 cup Cabot Greek Yogurt or your favorite plain Greek yogurt
- 1/4 cup sour cream
- 1/2 cup cilantro, finely chopped (1/4 cup for mixture and 1/4 cup for garnish)
- 2 bulbs garlic, minced
- 1 teaspoon chili powder (1/2 teaspoon for mixture and 1/2 teaspoon for garnish)
- 2 limes,1 juiced and zested and 1 cut into wedges
Directions
- Start a charcoal fire, light a propane grill or place a grill over a campfire.
- Make the street corn mixture by putting all of the ingredients except for the corn, the lime wedges and the cilantro and chili powder reserved for garnish in a medium-size bowl. Mix very well until all of the ingredients are well-incorporated.
- When the grill or fire is nice and hot, place the corn directly on the grill and cook, rotating occasionally, until the ears are slightly charred and hot. While the corn is grilling, I like to put about three-quarters of the street corn mixture onto a plate and spread it out a little with a fork or spoon.
- When the corn is done, remove one ear using tongs or forks and place it in the mixture on the plate. Roll it back and forth a few times until the corn is lightly coated. Place on a clean plate and repeat with the other ears until they have all been rolled in the street corn mixture. At this point, I like to spoon a little extra on top and add a little more cilantro and chili powder. Serve with the lime wedges and enjoy.
Yield: 4 servings
Prep time: 5 to 10 minutes
Cook time: 15 to 20 minutes
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