We got to sit outside in the delightfully warm weather on their back patio. While we mulled over their endless menu, our waitress (who looked like a Jenna Marbles look alike), brought us mini margaritas! Which were quite delicious.
The first thing that I saw on the appetizer menu was Grilled Street Corn. I had to order it because it reminded me of our babymoon in Puerto Vallarta. Each night I would seek out the street vendors serving piping hot roasted corn and decorate it with the various toppings that they offered. I was really excited to see what The Mission’s version of street corn would look like. Sure enough, it looked like a corn lollipop dripping in dressing. It was absolutely delicious. So delicious that when I got back home to Seattle, I was determined to make the dressing. I have the perfect roasted corn recipe!
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4 ears of corn
1 cup mayonaise
4T chili powder
1 wheel of cojita cheese
Cilantro or Parsley
- Shuck the corn while starting up the BBQ.
- Bring a large stock pot, filled 2/3rds of the way with lightly salted water, to a boil.
- Once water is at a rolling boil, boil corn between 4-7 minutes.
- When corn is cooked, remove from water and set aside.
- Add mayo and chili power to a small bowl.
- Zest 3/4 of the lime rind into the bowl along with the juices of the lime.
- Mix together briskly.
- Roast corn on BBQ for 3 minutes on each side. Remove when slightly charred on each side.
- Take cojita cheese and crumble it into small pieces.
- Add a generous dollop of mayo sauce to the top of the corn. Top with cojita cheese and a sprig of cilantro or parsley.