Best 7 Grilled Corn In The Style Of Oaxaca Recipes
Oaxaca, a state in southern Mexico, is known for its rich culinary traditions and distinct flavors. One of the most popular dishes from Oaxaca is grilled corn, locally known as "elote asado". This simple yet flavorful dish is a staple at street fairs, markets, and gatherings throughout the state. The corn is grilled over hot coals, resulting in a charred and smoky flavor, and then slathered with a creamy mixture of mayonnaise, sour cream, and crumbly cotija cheese. If you're looking for an authentic and delicious recipe for grilled corn in the style of Oaxaca, read on for a step-by-step guide that will help you create this delightful dish in the comfort of your own home.
Here are our top 7 tried and tested recipes!
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
GRILLED CORN, MEXICAN STYLE
Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy chile-lime sauce. This is more unusual than the tried, true and unbeatable butter-salt-and-pepper combination, and only slightly more complicated. Just mix together mayonnaise, freshly squeezed lime juice, chile powder, salt and pepper. It's pretty authentic, and a combination that brings out the grilled flavor, and balances the sweetness of fresh corn perfectly.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
- Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 5 grams
OAXACAN- STYLE GRILLED CORN ON THE COB
From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.
Provided by IngridH
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your grill to medium.
- Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
- Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
- Serve with the lime wedges for squeezing over the corn.
GRILLED CORN IN THE STYLE OF OAXACA
Steps:
- repare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.) Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string. Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside. Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks. Grill corn, covered with grill lid, over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter. Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn.
BALTIMORE STYLE GRILLED CORN
Provided by Michael Symon : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Whisk together the buttermilk and seafood seasoning in a large bowl. Submerge the corn in the seasoned buttermilk and allow to soak at room temperature for 15 minutes or up to 3 hours.
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Remove the corn from the buttermilk and allow the excess liquid to drain off. Place on the direct heat side of the grill and char on all sides, about 1 minute per side. Move to the indirect heat side of the grill, then close the lid and cook until cooked through, 5 to 10 minutes. Remove from the grill and serve!
GRILLED CORN "TABBOULEH"
Grilled fresh corn kernels take the place of bulgur wheat and lend a slightly sweet edge in Virginia's version of the Lebanese grain salad known as tabbouleh (also sometimes spelled tabouleh or tabouli). Aleppo pepper is mild-if you love heat, add more!
Provided by VirginiaWillis
Categories Corn Salad
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
- Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
- Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.1 g, Fat 3.6 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 357.2 mg
OAXACAN GRILLED CORN
From All You June 2011. Consider adding a little bit of cilantro as well or other spices. In addition you could leave some of the stalk on in order to make eating easier, especially outside
Provided by tomsawyer
Categories Corn
Time 1h10m
Yield 8 ears of corn, 8 serving(s)
Number Of Ingredients 7
Steps:
- Pull down corn husks and remove silk.
- Place husks over corn and soak in large bowls filled with cold water for 30 minutes.
- Preheat a gas grill (or regular) to medium.
- Drain corn on towels and pat dry.
- Pull down husks and brush kernels evenly with butter.
- Place husks back over corn and tie ends with kitchen twine to keep in place.
- Arrange corn flat on grill with string ends away from direct heat.
- Cook, turning often, until tender, about 20 to 25 minutes.
- Cut away twine and pull down husks.
- Spread mayonnaise on each ear, then sprinkle with chili powder and Parmesan cheese.
- Serve with lime wedges with salt and pepper for seasoning.
Nutrition Facts : Calories 262.7, Fat 14.6, SaturatedFat 5, Cholesterol 22, Sodium 253.4, Carbohydrate 32, Fiber 3.6, Sugar 7, Protein 6.9
Tips:
- Choose fresh, high-quality corn on the cob for the best flavor and texture.
- Soak the corn in cold water for at least 30 minutes before grilling to prevent it from drying out.
- Use a grill brush to clean the grates of your grill before cooking to remove any residue.
- Grill the corn over medium-high heat, turning occasionally, until the kernels are tender and slightly charred.
- Brush the corn with melted butter, mayonnaise, or your favorite sauce before serving to add extra flavor.
- Garnish the corn with cotija cheese, cilantro, or chili powder for a delicious and authentic Mexican flavor.
Conclusion:
Grilled corn in the style of Oaxaca is a delicious and easy-to-make dish that is perfect for any occasion. With its smoky, charred flavor and creamy, tender texture, this corn is sure to be a hit with everyone at your table. So next time you're looking for a simple but flavorful side dish, give this recipe a try. You won't be disappointed!
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