Mexican street corn is a summertime favorite, and it’s simple to prepare yourself at home! Grilled corn on the cob, smothered in a fiery and creamy chile, garlic, and Cotija cheese–spiked sauce—the traditional Mexican street dish of corn on the cob charred on the grill and coated in the finest way to serve corn, period.
The most wonderful thing about this dish, apart from the fact that it contains so many delectable ingredients, is that when you mix them all in a creamy sauce, they taste even better.
Do you still not trust me? Simply make this recipe and see how it turns out. If you are dissatisfied with your purchase in any way, I will refund your money in full, no questions asked.
It’s really amazing. I’ve eaten Elotes in restaurants before, but none have been nearly as delicious as this. Locally produced sweet corn is available in abundance where I live. That is, in fact, the secret. If you want to see happy people eating corn, follow this recipe exactly as written and make no changes.
FOR THIS Mexican Street Corn, YOU’LL NEED THE Ingredients BELOW:
– 4 ears shucked corn.
– 110 grams.Of finely crumbled Cotija + more for serving.
– 1/4 Cup.Of mayonnaise.
– 1/4 Cup.Of sour cream.
– 1/4 Cup.Of finely chopped cilantro leaves and tender stems.
– 1/2 small spoon.Of ancho + more for serving.
– A finely minced garlic clove.
– A medium lime, I cut it into wedges.
PREPARATION METHOD:
– 1st Step: You need to prepare a chimney full of charcoal, and pour out and distribute the coals evenly over half of the coal grate after all of the charcoal has been ignited and coated with gray ash. If you have a gas grill, you may use half of the burners on a high heat instead. Place the cooking grate on the grill and close the lid for 5 minutes to enable the grill to warm. The grill grate should be cleaned and oiled.
– 2nd Step: In a large mixing bowl, while the coals are heating, add the cheese, mayonnaise, sour cream or crema, cilantro, chili powder, and garlic. Stir until the mixture is homogenous, then put it aside.
– 3rd Step: As soon as the grill is hot, put the corn directly over the hot side of the grill and cook, turning periodically, until the corn is cooked through and charred in places on both sides, approximately 8 minutes total.
– 4th Step: Using a big spoon, evenly cover both sides of the corn with the cheese mixture once it has been transferred to a large mixing bowl. Remove from oven and top with more cheese and chili powder before serving immediately with lime wedges.
We believe that after you’ve tasted this recipe, you’ll understand why we consider the Mexican Elote to be one of the best ways to serve corn on the planet, hands down. ENJOY IT!!