Mexican Street Corn Recipes

FAMOUS MEXICAN STREET CORN

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!

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.

GRILLED MEXICAN STREET CORN (ELOTE)

Steps:

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

GRILLED MEXICAN STREET CORN

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

Steps:

• Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.

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-STYLE STREET CORN RECIPE BY TASTY

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!

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 SOUP

Steps:

• Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.
• Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.
• Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.