Mexican Street Corn Recipes

MEXICAN STREET CORN

Steps:

• Cook the corn - Bring the corn (not drained) to a boil in a saucepan. Reduce heat and simmer for 7 minutes.
• Prep the ingredients - Juice the lime. Wash and dry the cilantro. Chop the cilantro (including stems is fine).
• Strain the corn and return back to the pan.
• Add butter, mayo, sour cream, cheese (save 3 tablespoons back), red pepper, lime juice and Tajin to pan with corn. Mix completely.
• Spoon into a serving dish. Top with remaining cheese and sprinkle the chopped cilantro on top.
• Serve hot and enjoy.

MEXICAN STREET CORN (TORCHY'S COPYCAT)

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.

MEXICAN STREET CORN RECIPE

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.

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.

GRILLED MEXICAN STREET CORN (ELOTE)

Steps:

• Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.

MEXICAN STREET CORN

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.

MEXICAN STREET CORN BAKE

Steps:

• Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.

MEXICAN STREET CORN

Steps:

• Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
• While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
• When corn is done brush with garlic mayo. Roll in cotija cheese.
• Sprinkle with cilantro and chili powder.
• Squeeze with fresh lime juice if desired.

SKILLET MEXICAN STREET CORN

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

MEXICAN STREET CORN RECIPE

Steps:

• Heat a cast iron skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
• Remove from heat and add in butter and salt. Stir until mixed.
• Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.
• Sprinkle with cojita cheese, chili powder and chopped cilantro. Serve immediately and enjoy