This Grilled Mexican Corn is visually intriguing and a bit messy to consume, but it unquestionably ranks as the most exceptional corn I’ve ever had. I don’t make such a statement lightly. Until just a few weeks ago, my top corn experience was at Momofuku in NYC, where I savored David Chang’s Corn with Bacon and Miso Butter. Following closely was the authentic Mexican Street Corn (Elotes) I had in LA.
However, my corn hierarchy has been dramatically reshuffled, not just by one position, but by two, thanks to an unexpected discovery. I reside in the charming Northern Beaches area of Sydney, a place renowned for its stunning beaches, friendly locals, relaxed outdoor lifestyle, lush greenery, and numerous dog-friendly beaches—an ideal locale for my abnormally large golden retriever, Dozer, who adores swimming and chasing sand (yes, you read that right, sand, not balls).
Regrettably, the Northern Beaches don’t offer a wide array of ethnic cuisine options, despite my Aussie roots. With a hint of Japanese ancestry in my blood, I frequently crave a hearty Asian meal at least once a week. Consequently, I embark on a 30-minute drive to the nearest area teeming with Asian restaurants (for Sydney residents, that happens to be Chatswood) just to satisfy my dumpling, Dan Dan Noodles, or BBQ Duck cravings. I’ve even been known to travel a whopping 50 kilometers to Parramatta solely for a bowl of laksa. Yes, you could say I’m a bit eccentric when it comes to food.
Given this, I’ve learned to keep my dining-out expectations in check when staying local. So imagine my astonishment when I stumbled upon a Mexican restaurant called Mexicano in Narrabeen that not only delivered scrumptiously delicious fare on every front but also happens to be the best Mexican I’ve ever tasted in Sydney, a city still largely dominated by Tex Mex cuisine. Their margaritas are top-notch too, which is a significant plus in my book.
Yet the real standout at Mexicano was the corn. Yes, you heard me right. Me, the avid taco enthusiast, declaring a vegetable dish as the star of the show. That’s how exceptional it was. Char-grilled, generously slathered in chipotle mayo, and generously coated in parmesan cheese, this corn was so delectable that I could have easily devoured the entire plate, if not for the company of friends and the social etiquette that discourages such behavior (or so I’ve heard).
Determined to replicate this masterpiece at home, I consulted the menu’s description: “chargrilled corn with chipotle mayo, cheese, lime, and smoked spice.” It took a few tries to craft a sauce with robust enough flavors to complement the smoky char-grilled goodness without overpowering it, but I’m delighted with the result. I dare say it might even surpass the restaurant’s version! So, here’s the revised Corn Pecking Order:
- My homemade Grilled Mexican Corn with Chipotle Adobo Sauce (yes, this very recipe!).
- Mexicano’s (Narrabeen, Sydney) Char-Grilled Corn (which I successfully replicated).
- Momofuku David Chang’s Corn with Bacon and Miso Butter.
- Authentic Mexican Street Corn Elotes (the genuine, unadulterated Mexican corn experience).