Mexican Street Corn (Elote) is grilled corn at the cob smothered with a creamy unfold after which sprinkled with a Mexican spiced cheese topping.
MEXICAN STREET CORN
Three corns at the cob subsequent to every different on a location and skewer
It’s Memorial Day weekend and I’m in denial. Does it appear discover it irresistible got here soon this year? Down here, youngsters are actually out of college for the summer. I by no means matter being out of college earlier than Memorial Day. Pretty certain we even went nicely into June.
Three corn at the cob on skewers for mexican road corn
That ought to be simply due to the fact it’s Mississippi. It’s hot here, so they permit the youngsters out early and deliver them again early August, too. I guess that’s okay. When do your youngsters give up college for the summer?
Three mexican road corn on skewer
I’m guessing everybody is in search of grilling recipes this weekend. I actually have a couple of favourite tips already at the blog, but we will at all times upload new ones to the list, right? This Mexican Street Corn is the best. I first had it a bit over a yr ago at one among our favourite native restaurants. We now make it at residence on our grill, simply due to the fact it’s tremendous simple and amazingly flavorful.
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Mexican road corn on a skewer
Whenever we turn at the grill, Ben asks if we will make this Mexican Street Corn. Does that inform you anything? 😉
HOW TO MAKE MEXICAN STREET CORN ON THE COB
It is so simple to make this Mexican Street Corn at the cob at home. Just a speedy mix of mayonnaise, sour cream and a couple of spices does the trick! Traditionally it’s grilled first then smothered with the cream. Sprinkle with Cotija cheese, or Parmesan should you can’t discover Cotija. Queso fresco can work right right here as well.
Mexican Street Corn on a skewer
WHAT TO SERVE WITH MEXICAN STREET CORN (ELOTE)?
This Mexican Street Corn is huge with any Mexican meal or backyard barbeque party! Try it with grilled chook tacos, enchiladas, my Santa Fe Burger, or no matter floats your boat!
What are you as much as this Memorial Day weekend? We have no plans till Monday, after we go away for North Carolina for about 1 1/2 weeks. We are spending a couple of days at Wrightsville Beach after which one other few days in Winston-Salem. I desire to examine out the restaurants, bakeries, and the like whereas there, so please permit me realize should you've any recommendations!
5 from 3 votes
Mexican Street Corn on a skewer
Mexican Street Corn
Mexican Street Corn is grilled corn at the cob, smeared with a creamy unfold and sprinkled with a spiced cheese topping.
5 ears recent corn , husked
For the Spread:
1/4 cup mayonnaise
2 Tablespoons sour cream
1/4 teaspoon garlic salt
Juice from one lime
For the Topping:
1/4 cup grated Cotija cheese (or Parmesan or Queso Fresco)
1 teaspoon smoked paprika (or chili powder should you desire heat)
Chopped cilantro , for garnish (optional)
Soak 5 wood skewers in water for 30 minutes. Pierce a skewer midway into the backside of every corn cob.
Preheat the grill to medium warmth (between 350-450 tiers F).
Place the corn immediately over the heat, hide and permit cook dinner for 10 to 15 minutes, turning often, till the kernels are spotted brown.
Meanwhile, combine the unfold meals in a small bowl, and the topping meals in one other small bowl; set aside.
Carefully take away the corn cob from the grill and move to a huge platter. Smear the unfold throughout every corn cob, then sprinkle flippantly with the topping. Serve immediately.CLICK FOR ALL >>>