Mexican Roasted Street Corn On The Cob Food

MEXICAN ROASTED STREET CORN ON THE COB

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Mix together chili powder, kosher salt, and cayenne in a small bowl. Set mixed seasonings aside.
• Remove most of the silk while leaving 2 to 3 layers of husk on each ear of corn.
• Cook corn on the preheated grill until husks are slightly charred, turning every 3 to 4 minutes, for 12 to 14 minutes. Let cool slightly. Remove husks carefully, leaving stems on as handles.
• Squeeze 1/2 lime over each ear of corn. Sprinkle each with mixed seasonings to taste and top generously with Cotija cheese.

MEXICAN GRILLED CORN

Steps:

• Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

THE BEST MEXICAN ROASTED CORN

Steps:

• 1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. 2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges. ENJOY!!

COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
• Roast for 15-20 minutes, until charred on the outside and tender on the inside.
• In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
• Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
• Enjoy!

ELOTE (MEXICAN CORN ON THE COB)

Steps:

• Prepare grill.
• Combine mayo and juice (if using) in a small bowl.
• Combine cheese and seasonings in another small bowl.
• Place corn on grill rack that has been sprayed with cooking spray.
• Grill corn 12 minutes or until tender, turning frequently.
• Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.
• Serve immediately.

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

MEXICAN CORN ON THE COB

Steps:

• Cook corn by grilling, steaming or by baking.
• While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
• Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.

MEXICAN STREET CORN QUESADILLAS

Steps:

• Use sharp knife to cut kernels off each corn cob. (You should have about 1-1/2 cups corn kernels.)
• Combine cheeses, mayo, green chiles, chili powder, 2 Tbsp. cilantro and 1 cup corn.
• Spoon onto tortillas, adding about 1/4 cup cheese mixture to each tortilla; fold in half.
• Spray grill pan with cooking spray; heat on medium heat. Add 3 quesadillas; cook 4 to 5 min. on each side or until filling is heated through and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
• Combine avocados with remaining corn and cilantro. Cut each quesadilla in half. Serve topped with avocado mixture.