Rich & creamy Old Bay crab dip stuffed inside of a soft and buttery crescent roll.
It’s Cinco de Mayo! Time to break out the tequila, binge on tacos and celebrate a holiday that Mexican’s don’t even celebrate! Now, normally I don’t celebrate Cinco de Mayo because I honestly don’t like feeling obligated to partake in traditions that 1. I don’t identify with and 2. Is just a reason for Americans to have yet another theme party. *Ahem, St. Patty’s, ahem, Valentine’s Day, ahem, ahem*
The only reason why I’m “celebrating” today is because I have a food blog now and relevancy is important. Please note that it’s almost 3pm on Cinco de Mayo and I just got done cooking my corn and am now trying to compose this post before the day is over and the relevancy window closes. Please bear with me as I sip my margarita and conform to American society with this post.
Enough of the complaining, I actually really like this corn, though. I have been thinking about making it all week, probably due to the 5th of May approaching and I’ve always wanted to try it. It seemed quick and easy, and definitely was!
Instead of just the traditional Mexican Corn, I decided to add two more recipes for this post. One being candied bacon and gorgonzola. I became obsessed over candied bacon ever since I tried Gordon Bierch’s Cheese Curds with candied bacon. Before then, somehow I never knew the incredible creation that was candied bacon and now I want to put that shit on EVERYTHINGG! Gorgonzola was added because um why not and also one of my favorite burgers is bacon/bleu cheese but gorgonzola is what I had in my fridge, so, yeah.
Next, I decided that anything Mexican and Cinco de Mayo-y needed avocado. Perhaps it’s a shallow assumption that all Mexican food MUST HAVE AVOCADO but don’t judge me, I’m on my second margarita. Anyway, this one is pretty simple. I already have a quick recipe for avocado crema here. As for the mango habanero seasoning, good luck finding that, I got mine at Walmart. If you don’t want to put in the effort to go out and get some, I won’t blame you, I’d suggest using some cayenne, or chili pepper instead.
Speaking of not putting in effort, for my traditional Mexican corn, I used feta instead of cotija cheese. I was sorta disappointed in myself for not searching for it after finding out that Walmart doesn’t have it, duh! But did I mention that I’m trying to get this post in before the end of the day? Yeah I think I did. That being said, if you can find cotija cheese more power to you!
Seriously, though this was made faster than I expected and all three were delicious! Maybe you were able to catch this post and make this recipe before the day ended, but I doubt it. If not, I want to be the one to tell you the it DOES NOT have to be Cinco de Mayo to eat tacos and binge on tequila. Just like it does not have to be St. Patty’s day to pretend your Irish or Valentines Day to show love! Just live your life and do it any day anyway!
- 6 corn on the cob
- 1 tbsp. melted butterTraditional Street Corn
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne pepper, optional
- 1/2 lime juice
- 1/4 cup cotija or feta cheese
- 1 tbsp. cilantro, choppedAvocado Mango Habanero
- 1/4 cup avocado crema
- 1 tsp. mango habanero seasoningCandied Bacon and Gorgonzola
- 3 strips bacon
- 1 tsp. raw sugar
- 1/4 cup gorgonzola cheese
- 1 tbsp. sour creamInstructions
- Brush corn with melted butter and cook on stove top grill for 15 minutes. Alternatively, heat oven to 400 degrees, wrap each cob in foil and cook for about 10 minutes.
- For traditional, mix all ingredients except cheese in a bowl until well blended. Brush on corn and top with cheese and more cilantro.
- For avocado, squeeze avocado crema on corn and top with mango habanero seasoning. Finish with a squeeze on lime, optional.
- For bacon gorgonzola, Cook bacon in a sauté pan for 5 minutes, until well cooked an crispy. Add sugar and cook for an additional minute, making sure to coat each piece with the sugar. Remove from heat and cool. Break bacon into small pieces. Brush corn with sour cream and top with candied bacon and gorgonzola cheese.DetailsPrep time: Cook time: Total time: Yield: 6