I feel like Mexican-style corn on the cob is the belle of summer 2014’s ball—it’s everywhere! I’ve seen that charred corn, chile, and cheese mixture folded into crepes and tucked into casseroles, made dippable and spoon-friendly.While all that sounds like something I would eat con ganas I wanted to put the street back in street corn.
The term garnaches means many things to many people but generally refers to any food served out in the open whether that be a cart, truck, or grates set over hot charcoal in an open oil barrel. One of my favorite variations are crisp mini tostadas dipped in a garlicky tomato sauce and topped with any number of fillings from smashed pinto beans to shredded beef. This version also adapts itself well to the creamy, sweet, spiciness of charred Mexican sweet corn.
These little mouthfuls make an impressive appetizer for an informal party or double the recipe and make them the star of the meal. They need to be served immediately though because the longer they sit around the soggier they get. Have everything ready before you fry the tostadas and dip them in the sauce so that after their salsa bath they will be ready to top with the corn mixture and serve.
Street food meet street food, I think you’ll be friends.
One more thing: I want to say a quick Congratulations to our lucky winner, Jamie! Who won the amazing summer fútbol giveaway from Pampers. Thank you to everyone who entered, left a comment, and liked ¡Hola! Jalapeño on Facebook—you all are winners in my book!