Step into the vibrant world of Mexican street food with our tantalizing Mexican Street Corn recipe, an embodiment of flavor, tradition, and culinary artistry. Renowned as “elote” in Mexico, this beloved dish encapsulates the essence of Mexican gastronomy, offering a symphony of smoky, creamy, tangy, and spicy notes that dance on your taste buds.
Ingredients and Preparation:
To craft this delectable dish, gather four ears of fresh corn, their husks carefully removed to reveal their golden kernels. Fire up your grill to medium-high heat, or alternatively, prepare a pot of boiling water for the stovetop method. The corn is grilled or boiled until the kernels boast a delicate char or reach optimal tenderness, respectively.
In a small mixing bowl, blend a harmonious duo of mayonnaise and sour cream or Mexican crema, achieving a creamy base that will enrobe each corn cob in lusciousness. Crumbled cotija cheese, renowned for its salty tang, is generously sprinkled over the corn, followed by a dusting of chili powder to impart a subtle kick of heat. For an herbaceous flourish, scatter freshly chopped cilantro atop the corn, infusing it with a burst of freshness.
Serving:
Presented on a rustic platter, adorned with lime wedges awaiting their moment to impart a zesty tang, our Mexican Street Corn beckons with its irresistible allure. Whether served as a tantalizing appetizer, a savory side dish, or the star of your summer barbecue, this culinary masterpiece promises to elevate any dining experience.
Conclusion:
Embark on a culinary journey to the bustling streets of Mexico with our authentic Mexican Street Corn recipe. Bursting with bold flavors and crafted with love, this dish is a celebration of Mexican culinary heritage. Indulge in the essence of elote and treat your palate to an unforgettable experience that transcends borders and captivates the senses.
Mexican Street Corn
Ingredients:
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta cheese as a substitute)
- 1 teaspoon chili powder (adjust to taste)
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges, for serving
Instructions:
- Preheat your grill to medium-high heat or boil a large pot of water if you’re boiling the corn.
- If grilling, place the corn directly on the grill and cook, turning occasionally, until the kernels are slightly charred, about 10-12 minutes. If boiling, add the corn to the pot of boiling water and cook for about 5-7 minutes until tender.
- While the corn is cooking, in a small bowl, mix together the mayonnaise and sour cream or crema.
- Once the corn is cooked, remove it from the grill or pot and place it on a serving platter.
- Using a brush or a spoon, generously coat each ear of corn with the mayonnaise mixture.
- Sprinkle the corn with crumbled cotija cheese, chili powder, and chopped cilantro (if using).
- Serve the corn immediately with lime wedges on the side for squeezing over the top.
