Best 7 Authentic Mexican Street Corn Recipes
Escape into a culinary adventure as we uncover the secrets behind creating the tantalizing flavors of authentic Mexican street corn, a dish that has captivated taste buds around the world. From selecting the perfect ears of corn to mastering the art of grilling, we'll guide you through each step to achieve that irresistible combination of smoky, sweet, and savory flavors. Embark on this culinary journey to bring the vibrant energy of Mexican street markets into your kitchen and impress your loved ones with a dish that embodies the spirit of Mexican cuisine.
Here are our top 7 tried and tested recipes!
MEXICAN STREET CORN (TORCHY'S COPYCAT)
Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy's Tacos copycat).
Provided by Danelle
Time 20m
Number Of Ingredients 10
Steps:
- Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
- In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
Nutrition Facts : Calories 173 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 346 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
MEXICAN STREET CORN
Steps:
- Soak the corn in water for 30 minutes.
- While the corn is soaking, heat your barbecue on medium-high heat (about 350°f - 400°f) for 15-20 minutes.
- Take the corn out of the water, leave it in the husk, and put it on the grill. Close the lid and cook for 15 to 20 minutes. Flip it halfway through cooking.
- Take the corn off the grill and let it cool for 5 minutes.
- While the corn is cooling, combine the mayo, chipotle, lime zest and juice and cilantro. Mix well.
- Pull the husk back off the corn but leave it attached for presentation and to provide a handle to hold on to. Brush the corn on all sides with the chipotle mayonnaise mixture and top with some crumbled cheese. Enjoy!
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
GRILLED MEXICAN STREET CORN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
- For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
- For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
- Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.
MEXICAN STREET CORN
This is a nice flair for your traditional Mexican street corn.
Provided by Shejiladay
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place corn, in husks, directly on the oven rack.
- Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
- Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 20.3 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 87.5 mg, Sugar 3.4 g
MEXICAN-STYLE STREET CORN RECIPE BY TASTY
Here's what you need: corn, wooden skewers, melted butter, mayonnaise, cotija cheese, chili powder
Provided by Dhruv Vohra
Categories Sides
Yield 3 servings
Number Of Ingredients 6
Steps:
- Boil the corn for about 5 minutes.
- Push a skewer through the middle of each ear of corn.
- Drain, then brush them evenly with the melted butter.
- Spread a bit of mayo all over each ear of corn.
- Scoop the cotija cheese generously on the corn, making sure it covers all sides.
- Sprinkle a little bit of the chili powder evenly across the corn.
- Serve!
Nutrition Facts : Calories 837 calories, Carbohydrate 35 grams, Fat 70 grams, Fiber 4 grams, Protein 21 grams, Sugar 7 grams
MEXICAN STREET CORN SALAD
With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.
Provided by Country Crock®
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Remove corn from cob using a sharp knife. You should have about 6 cups.
- Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
- Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g
Tips:
- Fresh is Best: For the most authentic flavor, use fresh corn on the cob whenever possible. If using frozen corn, thaw it completely before cooking.
- Choose the Right Cheese: Use a high-quality cotija cheese for the best results. This Mexican cheese has a salty, crumbly texture that pairs perfectly with the other ingredients.
- Don't Overcook the Corn: Corn should be cooked just until it is tender, but still has a slight crunch. Overcooked corn will be mushy and bland.
- Make Ahead: Elote can be made ahead of time and refrigerated for up to 24 hours. When ready to serve, reheat the corn over medium heat until warmed through.
Conclusion:
Elote is a delicious and versatile Mexican street food that is perfect for any occasion. It can be enjoyed as a snack, appetizer, or side dish. With its smoky, sweet, and savory flavors, elote is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and authentic Mexican dish, give elote a try. You won't be disappointed!
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