Mexican Street Corn
Mexican Street Corn is a delicious combination of textures and flavors that will take you to the streets of Mexico without leaving your dining room table. Street vendors in Mexico are famous for their Elotes (Mexican Street Corn) which are mainly sold in the evenings in the city.
First of all, the ingredients to make Mexican Street Corn are pretty simple. The recipes may vary slightly as far as spices, cheese or whether you grill the corn with or without the husk on, but basically, it’s an easy delicious side dish you make on the grill.
Secondly, we used a Mexican cheese called Cotija in this recipe. Cotija is a salty, strong flavored, firm Mexican cheese that will remind you of Parmesan Cheese. As a result, it can be crumbled or grated to use in the recipe. I had no problem finding it at my grocery store. If for some reason you can’t locate it, use Parmesan Cheese in its place.
First, we prepared our corn on the cob for the grill by husking it. In other words, we cleaned off all of its silk. After that, the corn was grilled on high for about 8 minutes. After it was removed from the grill we coated it with a mixture of mayonnaise, sour cream, spices, and cheese. Next, we grated a little more Cotija cheese to top it off and garnish with chopped cilantro then served it with lime wedges. This is so easy and delicious that it will be made on a regular basis during grilling season. Mexican Street Corn- get your grill ready for one amazing side dish, ENJOY!
AFTER YOU MAKE IT, PIN IT FOR LATER! OR, PIN IT NOW AND SAVE FOR LATER!
Mexican Street Corn
- 6 ears corn on the cob, shucked and cleaned
- 1/2 cup mayonaise
- 1/2 cup sour cream
- 3/4 cup cotija cheese, crumbled
- 1/2 Teaspoon garlic powder
- 1/4 Teaspoon kosher salt
- 1/4 Teaspoon pepper
- 8 - 10 cilantro leaves, chopped
- juice of half a lime
Place the mayonnaise, sour cream, cotija cheese, lime juice, garlic powder, salt , pepper and half the chopped cilantro leaves (reserve the rest of the cilantro for sprinkling over cobs) in a medium bowl. Stir to incorporate the ingredients well.
Shuck the corn on the cob. Grill on high for 6 - 8 minutes. Remove from the grill to a plate. Cover with mixture, sprinkle extra cotija cheese over the cobs. Garnish with a sprinkling of remaining cilantro and serve with line slices.
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