Mexican Street Corn

Posted by Nicole Humphrey on

Last weekend we stopped at a local farm (Vickie's Olde School Shoppe, Limerick Maine) to pick up some ears of corn to make Mexican Street Corn.  It reminded me of a recipe we did for Beef Cheek Tacos last summer. We pair our Mexican Street Corn with the tacos.  Here's the video we did for the Tacos  https://youtu.be/6N8x0emCgFw

I thought I would offer up my delicious Mexican Street Corn recipe for everyone to try:

INGREDIENTS

  • 6 to 8 medium ears sweet corn, husks removed
  • 1/2 cup Mexican crema, or sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup minced cilantro
  • 1 clove garlic, minced
  • 1/4 teaspoon ground chipotle pepper, to taste
  • 2 teaspoons lime zest, from one lime
  • 2 tablespoon lime juice, from one lime
  • 1/2 cup cotija cheese, crumbled
  • Lime wedges, to serve

 

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

2 Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.

3 Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Lay the corn right on the grill for making elotes

Grilled corn for make an elote recipe

4 Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Spread the grilled corn with the Mexican crema topping