New Mexican Street Corn

When we moved closer to the Mexico border, we experienced two foods: the magically flavorful Hatch Green Chilies and Elote (Mexican Street Corn)

This week we decided to combine the two for an amazing side or snack. I present to you, New Mexican Street Corn.

What is New Mexican about this dish? Well, Hatch green chile simply means that the green peppers were grown in the Hatch Valley area of New Mexico. What makes these chiles special and what gives them their unique flavor is the minerals in the soil paired with the mild growing season.

What you need to recreate this:
6 Ears of Corn
1/2 cup Parmesan cheese – we used fresh grated for half the batch and powdered for the other half. I prefered the fresh parmesan cheese. It had a cleaner taste that the powdered verison.
Tajin Seasoning * Play it by ear. This is a much needed garnish
1 cup Mayonnaise
1 can of fire roasted Hatch Chiles
1 Lime

step one.. cook your corn. We opted to oven roast ours. Wrapped in foil with generous pads of butter, salt and pepper. Another way I like to cook corn is on stove top in a dutch oven with equal parts milk and water. SO YUMMY!

While the corn is cooking, add the green chiles and mayo to a food processor. Blend everything thing together.

step two…Once the corn has finish cooking, allow it to cool just until you are able to handle it. The order of assembly goes as follows: chile-mayo sauce, parmesan cheese, Tajin.

I know, its messy but it is so worth it!

Serve with a slice of lime. and ENJOY. 🙂

Until next time,

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