Cuisine: Mexican

Grilled Mexican Street Corn by Foodie’s Chef Laura Brennan

Truth-be-told I have neither seen nor eaten Mexican Street Corn in Mexico; only at a carnival

in Rhode Island! But, it’s an easy and fun dish to serve at your own backyard carnival.

Pulling the husks up and over the peeled ears of corn and tying them ‘ponytail-style’ gives

you a convenient ‘hand-holder’. Plus, it looks very cool.