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As summer winds down, I’m making sure to fulfill my quota of Mexican Street Corn. If you haven’t tried it, I highly recommend you do so!

Caution: Playing with fire may create a big mess

-First, leave the corn inside the husk and cook over an open flame until the husk its well charred all the way around (usually about 12-15 minutes).

-Carefully peel back the husk and then turn the corn slowly over the flame until the kernels blacken slightly.

-While there are many variations, this time we rolled ours in butter and added this seasoning mixture: combine 1 tbl salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp-1 tsp chili powder (depending on how spicy you want it)

-Queso Fresco is also a delicious addition!

-Squeeze a lime over it and enjoy!


Chances are you’ll want more than two…

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Written by Nicole Cerutti

Nicole Cerutti is a ballet-turned-modern dancer and arts enthusiast originally from Tampa Bay, Fla. Nicole pursued dance at Walnut Hill School for the Arts, Pittsburgh Ballet Theater, and earned a bachelor’s degree from Barnard College at Columbia University. She currently lives in Brooklyn with Holly Golightly the Cat.