(FOX 2) - Alley Taco in Midtown joined us on The Nine to tell us how they're celebrating Cinco de Mayo.
They're having a black party along Willis Street from 11 a.m. - 11 p.m.
Jackson Frenkel joined us to tell us more about the block party and to show how how they make Mexican street corn. You can hear from him in the video player above and get their recipe below.
6 corn husks
6 wood skewers
Mayonnaise ¾ cup
Salt and Pepper to taste
Chili powder to taste
Cotija cheese 10 oz. package (or more depending on preference)
2 limes or 2 table spoons of fresh lime juice
Grill the corn until they have some char marks, (or you can cook them in the husks if you prefer.)
Once it has finished cooking place the corn on a wooden skewer.
Rub a thin layer of mayonnaise all over the corn (about 1 tbs. per husk depending on the size.)
Then squeeze about 2 tsp. fresh lime juice onto each corn husk. o Next, roll the corn in Cotija cheese and sprinkle with Chili powder.