*Cojita cheese is what I like to call a Mexican Riccota Salata and can be found at your local supermarket – just remember to ask if you can’t find it because trust me it’s there). P.S. that whole asking if you can’t find something I learned from my mother and a very young age and I suggest you listen to her.
Get ready for the easiest, blow your mind pumped up best corn on the cob you have EVER had.
This corn on the cob is coated in Grated Cojita cheese and sprinkled with a little cayenne to give it an extra kick in the OMG amazing level. I first had this corn at Tabla in NYC (which now unfortunately is closed) and they also feature variations of this at Baby Blues BBQ and Pinches Tacos – two of my favorite places. I made this corn when I had a huge BBQ feast on President’s day. It’s great to serve when you are feeding a group and creates a fun variation on the somewhat boring corn on the cob.
I’m telling you, this is a MUST make.
- 5 Ears of Corn – split in half ( you can actually break it in half with your hands and its easier than a knife for some reason)
- A round of Cojita – grated
- Cayenne Pepper – a sprinkle on each corn when finished (A lot goes a long way)
- 2-3 tablespoons of Light Mayo
First and foremost – DON’T BE AFRAID OF MAYO!!!
Some people see the word MAYO and run from recipes. It’s actually kind of sad because it’s a great tool in cooking.
Put all 10 pieces of corn in a stock pot and cover with water. Place on the stove on high and covered. When it starts to boil put the timer on for ten minutes. When the timer rings strain the corn and set aside to let cool enough for you to handle.
Brush the corn all over with a light layer of mayo and then turn the corn in a bowl of the grated cojita cheese. Set aside in your serving dish. Do this until no more corn is left than sprinkle all of the corns with cayenne pepper.
Serve and watch how everyone’s eyes bulge out of their heads with their first bite!