Monday, January 20, 2014

Abbie's Cafe: Mayo-Mustard Street Corn Adventure

From the streets of Mexico [also Los Angeles], the Mexican Street Corn is a popular name in street food. I added my own touch to the mayonnaise-based topping, and changed some cooking technique too, to present this brilliantly done Mayo-Mustard, Abbie's Cafe style Street Corn.
[Video tutorial at the end of the recipe]

  • Corn ears, 4
  • Mayonnaise [reduced fat], 1 cup
  • Mustard, 1/2 cup
  • Chili powder, 1/4 tsp
  • Garlic powder, 1/4 tsp
  • Salt, 1/4 tsp
  • Coarse black pepper, 1 tsp
  • Sriracha chili sauce, as much as you like the spice
  • Lemon juice, 1 tsp
  • Dried, crushed parsley leaves
  • Parmesan cheese powder, [reduced fat] 2 tbsp
  • Butter, 4 tbsp OR Country Crock Vegetable Spread for less fat

In a bowl mix well mayonnaise, mustard, chili powder, garlic powder, salt, coarse black pepper, sriracha chili sauce, lemon juice, and parmesan cheese powder.



In a grill pan add butter and 2 tbsp oil and heat at medium. When butter begins to melt, place the corn ears in the pan and with a spatula cooking spoon stir around the corn ears so they get properly coated with butter and oil mixture.
Switch the heat on to high and fry well until the corn ears are charred [burnt brown, some people love black as well]. NOTE: Corn ears will pop out, carrying super hot oil with them. Wear baking gloves to protect your wrists and hands, long sleeves to protect your arms, and use a cooking pot lid as a shield to avoid contact with your face. Check video tutorial for quick reference.

Once nicely charred, set the grill pan aside off the stove.
Spread aluminum foil on a flat baking tray - the one used to bake cookies (yum!)
Use a large serving spoon (preferably flat-backed) to smear a good enough area in the center with the mayo-mustard topping [refer to video tutorial]. A silicone brush can also be used instead of the spoon.

Use a tong to place the corn ears in the center, over the mayo-mustard smear.

Now, coat the top sides of all the corn ears with the mayo-mustard topping, using the spoon or the brush. I don't mind getting dirty, so I use my hands. But that way, a lot of the topping sticks to my fingers and creates difficulty.

Once well-coated, sprinkle parsley leaves generously on the top.

Set to bake for 20 to 25 minutes while keeping a watchful eye on the progress.

NOTE: Corn ears glide and roll when the baking tray is lifted and transported to the oven to bake. Stay slow and readjust their positions once in the oven [use a tong] so the topping stays on top.
Serve hot!


  • Butter was added to the grill pan while grilling and charring the corn ears. Butter gives a brilliant flavor to the corn, and it smells like popcorn while I do it [movie theater love!].
  • To the mayonnaise topping prepared in the original recipe, I added mustard, sriracha chili sauce, parmesan cheese and lemon juice. It is amazing what wonders it did to the topping. Only the mayonnaise was not doing it for me, I needed a bigger bang in taste!
  • A bonus step I took was to bake after applying the topping. The flavors became very well infused into the kernels. The parmesan cheese formed a delicious looking crust on the topping during baking.
  • The parsley garnish added a beautiful color to the corn.

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