RECIPE: Mexican Street Corn
Mexican street corn is our new obsession. Called Elote, this corn is grilled and slathered in a lime-y mayo “crema” and topped with salty, crumbly Mexican cheese. You are seriously going to go loco for this new summer favourite.
Thankfully, we are in the throes of corn season, taking this dish to a whole new level. Cotija cheese might be something totally new for you. Similar to feta, it is salty and crumbly and is a must for this dish. You can find it in most grocery stores these days.
Make this corn with tacos for a super delicious and fun dinner party. My recipe for Carne Asada (grilled beef tacos) is HERE. This is a messy dish to eat, so get the napkins ready!
Elote (Mexican Street Corn)
4 corn cobs, shucked
Sauce:
¼ cup sour cream
¼ cup mayonnaise
¼ cup cilantro, chopped finely (plus more for serving.
Zest from one lime
Juice from ½ lime (or more depending how juicy your lime is)
Chili powder, sprinkle
½ cup Cotija cheese, crumbled
Mix together sauce ingredients and set aside.
If you have a hot barbecue, you can grill the corn straight on for about 7-10 minutes or until browned. If you want to precook the corn for 2 minutes in boiling water it will cut down cooking time. We also have done it with a torch.
Remove from grill and slather with sauce. Top with cheese and a sprinkle of cilantro.
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