Me: “What should I make?”

The Not So Little Littlest Sisters: “Mexican street corn!”

Me: “OK” *insert shoulder shrug*                 

We could never have imagined the battle that would ensue. Sure and certain of its simplicity, we walked into the stadium as if the battle were already won. We were holding steady, until it came time to skewer the corn. “Nothing to it!” or so we thought.

With our skewers at the ready, we went in for the strike. Alas, the corn cob proved tougher than we thought. One of the Not So Little Littlest Sisters went for it again, nearly losing the corn as it deflected her jab. There wasn’t much at stake so with persistence, we overtook the cobs in the end.

They proved no match for our “skewers”. Our skewers were in fact discarded chopsticks, and not an ideal choice. With great ingenuity and skill, we managed to skewer our cobs beautifully. It was a battle for the ages and for the books, but I encourage you to come prepared with the appropriate weapons. Otherwise, you may not be as fortunate.

Recipe for Mexican Street Corn

Ingredients – Corn cobs, halved – Lime Juice – Lime Zest – Sour Cream – Mayonnaise – Cotija cheese – Cilantro, fresh – Paprika – Skewers (real ones) Instructions Heat a cast iron skillet to medium high heat and place the cobs in the skillet to heat and brown it a little, turning as appropriate. In a bowl, combine the lime juice, zest, sour cream, and mayo. Smear it all over the corn. Crumble the cotija over the corn, cover with paprika to your desired preference and top with some roughly chopped fresh cilantro.