Hello people! I am Austin Carter, your friendly American food blogger from “Beyond the Bayou Blog” Today, I’m excited to share my latest creation with you: a mouthwatering Street Corn dish that’s sure to become a favorite at your table.
Growing up in the heart of the Midwest, corn was a staple in our household. I remember hot summer days spent shucking corn with my family, eagerly anticipating the sizzle of corn on the grill with Horchata in hand. That childhood joy inspired me to recreate those cherished moments in this recipe.
This street corn is a celebration of simplicity and flavor. Grilled to perfection and coated with a creamy elote sauce, it’s a symphony of smoky, tangy, and savory notes that dance on your taste buds.
Whether you’re hosting a backyard barbecue or craving a taste of summer at any time of year, this street corn is the perfect side dish or snack. So grab your corn, fire up the grill, and let’s dive into this delicious journey together! For more such corn recipes you can try my Homemade Corn Tortillas and Mexican Cornbread.
Overview: How To Make Street Corn?
Hey there, foodies! Today, I’m sharing my delicious Grilled Mexican Street Corn recipe with you. Picture this: juicy ears of corn, grilled to perfection with just the right amount of char, then slathered in creamy Mexican crema and sprinkled with tangy cotija cheese, zesty chili powder, and a squeeze of fresh lime juice. It’s a flavor explosion!
To make this dish, start by grilling your corn until it’s beautifully charred. Then, coat it generously with Mexican crema, sprinkle on that salty cotija cheese, a touch of chili powder for some kick, and a squeeze of lime to brighten it up. Finish with a sprinkle of fresh cilantro for that extra pop of flavor.
This Grilled Mexican Street Corn is best enjoyed straight off the grill, so be ready to dive in! It’s a fiesta for your taste buds that you won’t want to miss.
Street Corn Recipe
Equipment
- Grill
- Tongs
- Brush for spreading Mexican crema
Ingredients
- 6-8 Ears of Corn husked
- Mexican Crema found in your local grocery store by the cheeses or Mayonnaise
- Cotija Cheese Again, over by the cheese section
- Chili Powder or Smoked Paprika
- 2 Limes
- Fresh Cilantro chopped
Instructions
- Heat grill to medium-high heat.
- Grill husked corn for a few minutes per side until charred.
- Spread Mexican crema over grilled corn.
- Sprinkle with cotija cheese, chili powder, and lime juice.
- Top with chopped cilantro and serve hot.
Nutrition
These Variations Are a Bliss!
- Ingredient Substitution: For a different flavor profile, consider substituting cotija cheese with feta cheese or parmesan cheese. Both cheeses bring their unique tanginess to the dish.
- Herb Variation: If cilantro isn’t your preference, try using parsley instead. It adds a fresh, herbaceous note to the grilled corn.
- Mayonnaise Alternatives: Experiment with different creamy bases such as Mexican crema, Greek yogurt, avocado mayo, or even a drizzle of olive oil. Each option offers a distinct taste, so choose based on your flavor preferences.
- Lime Infusion: For an extra zing, serve the corn with lime wedges on the side. Squeezing lime juice over the corn just before eating enhances the flavors and adds a refreshing citrus kick.
What to Serve with Street Corn?
Storing These Corns Is an Easy Game!
- Cooling Down: Once you’ve made your delicious street corn, let it cool down to room temperature. This helps retain its freshness and flavor.
- Storage Container: Transfer the street corn into an airtight container or wrap it tightly with plastic wrap. This step is crucial to prevent air from drying out the corn or causing it to absorb other odors from the fridge.
- Refrigeration: Place the container in the refrigerator. Street corn can usually stay fresh for up to 3-4 days when properly stored in the fridge.
- Reheating: When you’re ready to enjoy your leftover street corn, you can reheat it easily. One method is to wrap the corn in foil and warm it in the oven at around 350°F (175°C) for about 10-15 minutes. Alternatively, you can reheat it on a grill or stovetop, turning occasionally until it’s heated through.
- Flavor Boost: Before serving, consider adding a fresh squeeze of lime juice or a sprinkle of your favorite seasoning to give the corn a flavorful boost.
What’s the Difference Between Elote and Mexican Street Corn?
Elote and Mexican street corn are essentially the same dish, both featuring grilled corn coated with mayonnaise, cheese, and spices. The only difference lies in the name; “elite” is the Spanish word for corn, while “Mexican street corn” refers to this flavorful treat enjoyed on the streets of Mexico.
Can I Make Mexican Corn Ahead?
While I love freshly grilled or sautéed corn, you can prepare this dish a day ahead. Just cook the corn, store it in an airtight container in the fridge, and prepare the elite sauce, keeping it chilled too. Combine everything just before serving.