Chef Doug from Papa Grande’s stopped by the DelmarvaLife kitchen to share his recipe for Mexican street corn and margaritas. The Mexican street corn recipe is below and the recipe for margaritas is simple – fresh lime juice, tequila, and agave nectar. Combine the ingredients, shake and pour over ice in a glass with a salted rim.
Mexican Street Corn
- 4 ears local sweet corn on the cob
- 2 t. crema
- 1 whole. lime
- 1 tsp. cotija cheese or parmesan, grated
- 1 tsp. smoked paprika
- 1 tsp. black pepper
- pinch sea salt
- drizzle olive oil
Directions:
Preheat grill to medium-high heat. peel back husks on the ears of the corn, remove the silk but leave the husks on. Drizzle with olive oil. place corncobs directly on the grill, turning once halfway through, long enough to heat through and toast or about 6 to 7 minutes. Take off the grill and slather with crema. Arrange on a large platter. squeeze lime over the ears then sprinkle with smoked paprika, pepper, sea salt and finally with the grated cheese. Serve immediately.
