The 5th of May is celebrated by Mexicans, and Americans, because a battle Mexico had with France. It is sometimes referred to as The Day of the Battle of Puebla. It celebrates the Mexican army’s surprise victory over French forces at the Battle of Puebla on May 5, 1862. The 6,000-strong French army attacked the much smaller and poorly equipped Mexican army of 2,000. Yet, on May 5, 1862, the Mexicans managed to decisively crush the French army, then considered “the premier army in the world”.
Back in 1861 Napoleon ordered his troops to invade Mexico hoping to establish a French friendly base in the Americas. Mexico owed France money so Napoleon figured it was a no brainer invasion since Mexico was poor and weak. Mexico was weak due to the Mexican American war and the Reform War. (Wikipedia)
At least that is what the history books say. However, myth is often based in partial fact. The real reason for the battle was because of Mayonnaise. Since corn was abundant in the Americas the French developed an insatiable desire for corn charred on hot coals, smothered in spiced mayonnaise and cheese. However, they ran low on mayonnaise. A fleet of ships, coming from France loaded with mayonnaise, got caught in a severe storm. All ships sank with a tremendous loss of life. This is known as “Sinko De Mayo.
The French knew that the Mexicans kept a large supply of Mayonnaise in Puebla. The attack was planned and it began at dawn on May 5th. The superior French forces were defeated as they say the rest is History. (That’s my story and I’m stickin’ to it)
So in honor of Cinco (Sinko) de Mayo I’ll give you a version of Mexican street corn. Its called street corn because it is sold by venders in the streets of Mexico.
1/4 cup mayonnaise
1/4 Mexican crema (you may substitute sour cream)
1/2 cup finely crumbled queso fresco (Mexican cheese), feta cheese (Greek Cheese) or goat cheese
1/2 teaspoon chili powder, plus more for serving
1/2 teaspoon garlic powder (you may use a minced garlic clove*)
1/4 cup finely chopped cilantro
4 ears shucked corn
1 lime, cut into wedges
1 Set your grill for indirect cooking. For a charcoal grill that means hot coals on half the grill. Gas grill turn on half the burners for a hot and cold zone. Let the grill heat up for 10 to 15 minutes then clean and oil the grill grates.
2 While grill heats up, combine mayonnaise, sour cream, chili powder, garlic, and cilantro in a large bowl. Stir until well mixed.
3 When grill is hot, lightly coat corn with olive oil, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides. If some of the corn chars faster than the others, move it over to the cool side of the grill to keep warm while the others char.
4 Move charred corn to a plate, slather all over with mayonnaise mixture, coat corn with crumble cheese and serve with lime wedge.