Maybe the world doesn’t need another post on “Mexican Street Corn” or what is really our American version based off of the classic “Elotes.” I do, though – or I’m hitting up sites when I’m making dinner, trying to find the particulars. You’d think I’d be able to remember grill 8 to 10 minutes, lol!
And so here’s my version of Mexican Street Corn. My basic, cobbled together from different recipes and continually riffed on depending on my mood.
I might add cilantro, maybe I’ll use Parmesan or some other cheese in addition or instead of the Cojita (or Feta) here. Sometimes I sprinkle in different chili powders (try using a chili powder made from one type of chile instead of the grocery store blend) and sometimes I sprinkle a little extra over the corn after it’s dipped and rolled.
I often make an extra ear or two, and if it doesn’t get eaten, take the kernels off and mix with any remaining goopy mayo/cheese and toss it in the fridge to heat up for lunch the next day.
The corn can be boiled but is best grilled over wood or charcoal. I I’ve made this dish on the gas grill and done it inside, too. You might want to pull the husks back and tie them (it always looks cool) or just remove them (easier to manage) but it’s all up to you.
If you’d like to know how to buy or pick out your corn, see this post on my End of Summer Corn Chowder and do look for specials on the sweet corn and coupons for the cheese. Check the producer’s website of follow a coupon matching site.
Mexican Street Corn
- 4 ears of corn, shucked, husk left on or removed as desired
- 1/4 cup mayonnaise
- 1/4 cup sour cream (thin a little if very thick) or Mexican crema
1/2 cup finely crumbled Cotija (substitute Feta)
- 1/2 to 3/4 teaspoon of chili powder of choice (ancho, chipotle, etc.) In a pinch use the commercial blend known as “chili powder”
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- lime, for serving, cut into quarters
If using charcoal: Light a chimney full of coals and turn out into the drill when covered with grey ash, spread evenly and allow to burn for a few minutes. If using gas, preheat to a medium high. Lay corn on grates and cook for 8 to 10 minutes, turning as the corn cooks on each side and has a few grill marks.
While corn cooks, combine the mayonnaise, sour cream, chili powder, garlic powder, salt and pepper to taste in shallow bowl large enough to hold an ear of corn or mix in a smaller bowl and transfer some to a “corn dish” reserving the rest to replenish the mixture in the corn dish after the first two ears are coated. Place cheese in another shallow bowl or another “corn dish.”
When corn is done, transfer to the bowl and toss, using tongs, until well coated. Place in the bowl with the cheese and do the same.
If using corn dishes, dip the corn first into the mayonnaise mixture, then gently roll into the cheese mixture. Add more of the reserved mayo mixture into the corn dish after the first two ears are coated.
Sprinkle corn with additional chili powder if desired and serve hot with the lime wedges.
adapted, in part, from Serious Eats
|Nutrition Facts – Estimated|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 14 g||22 %|
|Saturated Fat 5 g||27 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 4 g|
|Trans Fat 0 g|
|Cholesterol 22 mg||7 %|
|Sodium 393 mg||16 %|
|Potassium 1001 mg||29 %|
|Total Carbohydrate 71 g||24 %|
|Dietary Fiber 9 g||37 %|
|Sugars 10 g|
|Protein 15 g||30 %|
|Vitamin A||11 %|
|Vitamin C||20 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|