No, squash is not corn, but hear me out.
Sometimes a swap isn’t a clean and even thing. It’s like those bozos on the internet who try to make you believe cauliflower could ever have the same texture as a traditional yeast dough pizza crust. Ya’ aint foolin’ anyone guys. It’s not bread, nor will it ever be bread. I love it…but it’s also still cauliflower.
That’s not a bad thing! Just a thing that I want to put in writing out there on the world wide web so we can finally be honest with ourselves about eating better and liking it.
Corn vs. Squash
AND now that I’ve gone and trash talked the shit out of one of the most popular health food hacks to hit mainstream, I’m going to try to convince you to ditch corn on the cob for some squash on a stick and like it….
Not bad, eh? Let’s talk it out.
SO to make your low carb corn fantasies come true, I had to get creative. For starters, slathering anything in cheesy, spicy goodness is going to make it ablaze, taste wise. Also, part of making a swap is making the fake thing look like the real thing. In this instance we are straight swapping the corn out of Mexican Street Corn with a less carby contender: The Summer Squash.
Let’s take a look and how we perform miracle surgery on this lowly piece of garbage.
I mean squash.
Extreme Makeover-Squash Edition
Did you really think we could do this makeover without someone going under the knife?
Slice em’ (into corn pieces) if you got em’.
Not too deep. Just enough to score it and give it that crumbly crunch when you go teeth deep on this bad boy.
Insert a bamboo stick to really keep with the style of Mexican Street Corn.
Now to really transform the flava of this frumpy squash, slather it with butter or olive oil and then scorch the hell out of it. I mean, don’t burn it to a crisp. Grill it or sear it in a screaming hot skillet. Heck, you could bake it if you want to! The goal is to sear the outer portion while keeping the interior mostly uncooked. It’s crunchy that way!
Sear it more than I did. I was just being terribly lazy at this point. Give it hell and then put in on instagram and hashtag #showmeyourgrillmarks.
You won’t get anything out of it but it will make me infinitely happy.
Absolutely get yourself some good Cotija cheese and a good seasoning for topping. I found the cheese and THIS classic seasoning at my local grocer.
I’d say the secret to swapping is to over season and over top everything, always. If you think you’ve sprinkled enough, go ahead and do 2x more because it’s cheese and it’s good for your bones and whatnot.
Makeover complete! We just gave a She’s All That caliber makeover to a really boring and overused low carb veggie.
Let’s celebrate with tequila!!!!!
And there you have it! It’s not corn but it’s so good that no one fricking cares!
- 5 medium Summer Squash, fat end removed
- 2 tbsp Butter or Olive Oil
- 1/3 cup Sour Cream
- 1/4 to 1/3 cup Mayonnaise
- 1/3 cup Cotija Cheese
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tbsp Tajin Classico Seasoning
- Juice of 1 Lime
- 1 tbsp Cilantro, finely chopped
Score your squash to resemble the lines of a cob of corn. This doesn't have to be perfect, just enough to let the cream and butter melt into the squash. Insert bamboo sticks into the squash so that only a small portion is showing. You may need to trim the end of the bamboo.
Brush squash with melted butter or olive oil.
Sear each side of each squash in a hot skillet or on a grill.
Mix sour cream, mayo, cheese, garlic, and salt in a small bowl. Brush the mixture onto the hot squash until well coated.
Sprinkle with more cheese, Tajin spice seasoning and chopped cilantro. Squeeze a lime over the tops and serve hot!
Would you grill this at your next backyard barbecue?