Famous Mexican Street Corn Food
MEXICAN STREET CORN RECIPE
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.
Provided by Aysegul Sanford
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
- To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
- To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
- Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
- Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.
Nutrition Facts : Calories 172 kcal, Sugar 7 g, Sodium 233 mg, Fat 10 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 18 mg, ServingSize 1 serving
ELOTE (MEXICAN STREET CORN)
Steps:
- Gather the ingredients and preheat a grill to medium heat. (For an oven option, see variations below.)
- Grill the corn in its husk until sweet and tender, about 15 minutes, turning once or twice during cooking. Let cool a few minutes then husk the corn.
- Char the corn directly on the hot grill for extra flavor and color, about 3 minutes, rotating a few times.
- In a medium bowl, combine the sour cream, mayonnaise, and lime juice.
- Using a Microplane or a garlic press, grate the garlic into the mixture. Add the salt and whisk to combine.
- Spread the mayo mixture onto a flat plate. Crumble the cotija cheese on a separate flat plate.
- Roll the corn in the mayo mixture to completely coat the ear. You can use corn on the cob holders to help you roll them; tongs will also work.
- Roll the coated ear of corn in the crumbled cheese and set aside on a platter. Repeat with the remaining ears.
- Top the corn with chopped cilantro and a sprinkle of chili powder, or Tajin. Serve immediately.
Nutrition Facts : Calories 261 kcal, Carbohydrate 20 g, Cholesterol 29 mg, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, Sodium 587 mg, Sugar 5 g, Fat 19 g, ServingSize 8 ears of corn (Serves 8), UnsaturatedFat 0 g
MEXICAN STREET CORN
In Mexico, street vendors sell corn on the cob from carts like vendors in the U.S. sell hot dogs. The corn is served coated with either melted butter, chili powder and lime juice, or a creamy cheesy mixture consisting of a crema (a tangy cultured sour cream) or maynnaise mixed with chili powder and garlic. The mixture is slathered over the corn and then sprinkled with a crumbly Mexican cheese such as queso anejo or queso fresco. This recipe came from "The Best of America's Test Kitchen 2009" If possible, leave the stalks on the corn attached; they make nice handles when cooking and eating. Edited on 4-14-09...The last time we prepared this recipe, we used our stove top smoker and smoked the corn for about 25 minutes, then finished them off in the broiler with the mayo/cheese mixture. If you have a stove top smoker, this is definitely the way to go, the corn was amazing!
Provided by TxGriffLover
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to 5 inches from the broiler element and heat the broiler. Brush the corn on all sides with the olive oil and transfer to a foil lined baking sheet.
- Broil the corn until well-browned on one side, about 10 minutes. Turn the corn over and broil until browned on the opposite side, about 10 minutes longer.
- While the corn broils, stir the mayo, cilantro, lime juice, garlic, chili powder, and 1/4 tsp salt together until uniform. Stir in the cheese and set aside.
- Remove the corn from the oven and brush the corn on all sides with the mayo mixture.
- Return to the broiler and broil the coated corn until the cheese coating is warm and slightly brown on top, about 1 minute.
- Season with salt & pepper to taste. Serve with the lime wedges.
- and any remaining mayo mixture.
Nutrition Facts : Calories 225.3, Fat 10.8, SaturatedFat 1.8, Cholesterol 5.1, Sodium 168.6, Carbohydrate 33.2, Fiber 3.4, Sugar 10.5, Protein 5
FAMOUS MEXICAN STREET CORN
I'm not sure where in Mexico this is eaten, but it doesn't matter, it's good! Adapted from Gourmet magazine (2006). I find the cotija cheese in super Walmart (or use feta). Cook time is estimated for cooking of corn.
Provided by Sharon123
Categories Cheese
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grill, roast or broil corn to your liking.
- Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
- Sprinkle with cayenne.
- Squeeze lime juice from wedges to taste. Enjoy!
Nutrition Facts : Calories 250.4, Fat 11.6, SaturatedFat 4.5, Cholesterol 23.7, Sodium 324.8, Carbohydrate 33.8, Fiber 3.5, Sugar 6.5, Protein 8.3
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