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Add olive oil to a large skillet over medium heat. Add the corn and let cook until the corn starts to char. In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder. You can have Mexican Street Corn using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Mexican Street Corn
- It’s 6 of mini corn cobs.
- Prepare 1.5 T of mayonnaise.
- Prepare 2 of limes; zested.
- It’s 3 T of butter; melted.
- It’s 2 of large pinches grated cotija cheese.
- It’s 2 pinches of kosher salt.
- It’s 1 of large pinch sugar.
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that you can find all over Mexico and the US. It's often served on a stick, though you could skip.
Mexican Street Corn step by step
- Cover corn cobs with cold water. Add a pinch of salt and a large pinch of sugar..
- Bring to a boil. Cover. Remove from heat. Let sit untouched for 1 hour..
- Spread melted butter on each cob..
- Spread a thin layer of mayonnaise on each cob. Sprinkle a pinch of salt and lime zest. Finish by sprinkling cheese all over the cob..
- Variations; Minced cilantro, coriander seed, cayenne, ancho chile, chile powder, cumin, chipotle, grapefruit zest, honey, chives, agave, sage, oregano, rosemary, ground jalapeño powder, black pepper, paprika, smoked paprika, applewood seasoning, Mexican oregano, cinnamon, pumpkin pie spice, sumac,.
Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out! For me, it HAS to be grilled. I'm a big fan of cooking the corn directly on the grill, husked removed, to ensure that I get those nice darned corn kernels AND to give it that undeniable smokey grilled flavor.