Mexican Corn Recipe: Cinco de Mayo

Picture credit ; pinterest

We are always looking for an excuse to party, right? Some of you may be celebrating Cinco de Mayo at one of the local Mexican restaurants but if you are home with the family or a few friends I have some of my favorite ideas listed below. On average, our family eats Mexican about 3 days per week. One of those is usually at our local Taqueria who make the best street style tacos in town. For our Lynchburg followers… the Taqueria is on 221 in the Forest Crossing center. My order is the same every time:  Shrimp Tacos with corn tortillas and the creamy sauce on the side. I love the spicy, creamy sauce but I like to control how much I am putting on the taco. When you get your food… it may look a bit “plain jane” on your plate but head up to the salsa bar to load up on the good stuff! I have heard many people say that their tacos were not good… but did not use any of the amazing, home made slaw and salsa that add amazing flavor. I hit the Mexican slaw with radish, add cilantro, a bit of green special sauce, and squeeze lime on top. Okay back to the party and our first Mexican recipe for Cinco de Mayo. I want all of our BEC people to know what Cinco de Mayo is so here it is.. strait from Wikipedia itself because the internet is always right, (right?!). I have always heard the Cinco De Mayo is Mexico’s Independence Day but it is not! From what I have heard, we tend to party up this holiday much harder than Mexico

Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on 5 May. It is celebrated in the United States[1] and in Mexico, primarily in the state of Puebla,[note 1][2][3][4] where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).[5][6][7]Mexican Americans also often see the day as a source of pride; one way they can honor their ethnicity is to celebrate this day.[8]

The date is observed to commemorate the Mexican army‘s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.[3][9] In the United States, Cinco de Mayo is sometimes mistaken to be Mexico’s Independence Day—the most important national holiday in Mexico—which is celebrated on September 16.[3][10]

So now you know.  Here is the first of a couple Mexican Recipes BEC will throw at you this week to have a successful gathering with fresh, clean food. Once you taste this goodness.. you will forget about the over processed Tex-Mex that is offered on every corner. Tis’ the season to buy fresh corn from the farmers market so head down there and grab your ears!

Mexican Corn Recipe: Cinco de Mayo
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Adapted from the beautiful magazine Eating Well and Damn, this recipe is super easy and traditional with a healthy twist. We replaced "low fat and no fat" with organic and full fat because that is how we do it here at BEC. Here ya go!
  • 2 tablespoons full fat, organic mayonnaise
  • 2 tablespoons full fat, organic plain yogurt
  • ½ teaspoon chili powder (or ancho chili)
  • 4 ears corn, husked
  • 4 tablespoons finely shredded Cotija, (a traditional Mexican cheese) or parmesan
  • A handful of cilantro, chopped
  • 1 lime, quartered and more to squeeze on top!
  1. Preheat grill to medium-high.
  2. Combine mayonnaise, yogurt and chili powder in a small bowl.
  3. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Sprinkle with cilantro. Squeeze lime on top...Serve with lime wedges.



1 comment on Mexican Corn Recipe: Cinco de Mayo

  1. Rachel
    04/27/2015 at 2:53 pm (4 years ago)

    OMG! Will you please make me this and a skinny margarita ASAP? xoxo


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