I remember the first time I had Grilled corn, Mexican style. I was probably 19 or so at Café Habana. The place was small, but we somehow got a table right away. I didn't know much about the place, but that the food was affordable + you had to order the corn.
Each order comes with two cobs, each with the sticks still in. They grill the corn, then smother each ear in mayonnaise + roll them in cotija cheese. A dusting of chili powder, served with two limes, it's kind of perfect.
Since that first visit I have taken some of my favorite people to Cafe Habana, and I always make sure we order the corn.
When thinking of what to create for Cinco de Mayo, a play on Cafe Habana's corn was something I became obsessed with. My co-worker Rachel actually came up with the potatoes idea, which I think worked out really well in the end!
The potatoes are slightly spicy + definitely golden, but the lime sour cream calms everything down. The queso fresco is like a cheesy bonus! It has all of the elements of a classic Mexican-style grilled corn, but switched up.
Frankly you can eat a plate of these on their own, or maybe with a margarita + some carnitas. You can share if you want.
Street corn-style roasted potatoes
- 1 sweet potato, cut into wedges
- 6 baby white potatoes, sliced
- Olive oil, to coat
- 1 teaspoon chili powder
- 3 tablespoons sour cream
- 1/2 lime, juice
- Queso fresco cheese, crumbled
- Cilantro, for garnish
- Preheat your oven to 350 degree Fahrenheit. Combine both types of potatoes, olive oil + 1/2 teaspoon of the chili powder on a foil-lined sheet pan. Too little oil + the potatoes will stick. Too much + they'll be swimming. Keep it just right. Roast the potatoes for around 40 minutes until golden + crispy.
- While the potatoes are roasting, combine the sour cream + the lime juice in a small bowl.
- To serve layer the potatoes on a large plate. Drizzle the lime sour cream on top. Crumble the queso fresco on top + finish with fresh cilantro + the rest of the chili powder.