Mexican Cob on a stick



Memo, Monica, Abuelita, Carmela and Pablo
in 1987, Mexico City.



When and if you ever get the chance to visit Mexico, don't be afraid to eat some of the foods from the street vendors. I mean some things I ran from like cow brain tacos, fruit drinks make with mostly unprocessed local water etc. But one of my favorites and that of my kids was corn on the cob - on a stick!

The last time I was in Mexico City was in 1987, wow, 35 years ago! And it only feels like yesterday! Anyway....while we were there we took the kids and visited the Park at Coyoacan. I remember this distinctly because it was a beautiful park surround a huge Catholic Church and some very old and beautiful building in the heart of Coyoacan. This neighborhood was quaint and many street were still cobble stone. Most weekends there were street vendors selling all kinds of wares and foods. This particular day that we went, there was an artist that created paintings with spray paint. He took cardboard and created celestial looking paintings using different objects like plates, cut out paper and then once he was done, he used hair spray and lit the hairspray on fire to seal the paint and create a glazed look to the final painting. I remember Memo being especially fascinated with this process since he has always like painting. He still has the easel I bought him!

While roaming the park, we saw a Mexican Corn on a Stick vendor and all enjoyed this traditional "antojito".

Mexican Corn on a Stick:

One ear of corn for each person - unless they want more! Husked

Mexican Cream - buy in a Mexican Store - I have substituted sour cream

Mayonnaise - some Mexicans like this instead of the cream

Queso Fresco - in the ethnic area of any store today - grated

Chile Piquin - buy in a Mexican Store - comes in a bag near the spices

Salt and Pepper

Skewer Sticks - heavy duty ones

Cut the ears of corn at the bottom of the cob so they are flat. Add to salted boiling water and boil for about 8-10 minutes until tender. Remove and allow to cool slightly. Pick up a cob using a clean dish towel and push the skewer into the softened centered of the cob as high as possible. Lay them out on a platter and then put the cream, mayonnaise, cheese, Chile Piquin, salt and pepper out separately. Let each person season their own!

When we have a barbecue, I take the skewered corn out to the grill and place them on the hot grill to add that little bit of roasting which gives it an even better flavor. Only leave them on a couple of minutes each side and serve to your guests immediately.

A unique and fun way to serve corn on the cob!!! Buen Provecho!