Now You Can Make This Mexican Street Food In Your Own Home.

This time of year, my mind is positively besotted with the huge amounts, and the wide variety, of fresh produce available in my local markets. But I really prefer to cut out the middleman altogether and buy my fresh produce directly from the Mom-and- Pop roadside stands.

I know just which back roads to travel down in order to get the best tomatoes, peaches, collards and more, now that I’ve had several years to scout out and try the offerings from various independent local growers. But my favorite vendors of sweetcorn are two young men who go out in their father’s cornfields in the morning and pick the ripe ears, toss them into the back of his beat-up old pickup truck and bring them to the Tuesday afternoon Farmer’s Market.

There they sell them for 50 cents per ear or a dozen for 5 dollars. Every week, they sell every ear they don’t eat! This corn is fantastically fresh and so good you can eat it right off the ear without even bothering to cook it. We corn aficionados stroll around the Farmer’s Market, holding our ears of corn by their skinned-back husks, joyfully chomping away and wagging our ears at each other as we pass. Ah, the instant camaraderie of the sweet corn!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Can’t wait 45-60 minutes for corn to roast in your oven so you can make this dish? Microwave to the rescue! I take my ears of corn, with their husks still on, wrap them in damp paper towels and cook them on high power for 3 minutes per ear, 6 minutes for two ears. When they are cooked, I cut the stem end off of the cob, high enough onto the cob to release the individual husk leaves. Holding the silks and husks at one end, and the cob at the other, I give a mighty heave ho and off come the husks and the silks – instantly cleaned, cooked, corn on the cob!

Recipe courtesy of Chung-Ah at Damn Delicious and image courtesy of Whole Foods Market