Charcoal Mexican Street Corn on the cob with a creamy and spicy sauce. Do it at your next backyard barbecue!
Please welcome my friend and fellow blogger Megan Keno from Country Cleaver who shares a recipe for one of my favorite things to eat – Mexican street corn! ~Elise
Whenever we return to my husband’s hometown for one of the summer vacations – Flag Day, July 4th or Labour Day – there is always a small taco cart in the park with the rest of the food trucks.
This cart is always lined up in front and around the corner with people waiting to eat classic street tacos, burritos and toasted Mexican street corn (elotes) topped with sauce.
It is absolutely impossible to delicately eat this dirty corn on the cob, but you are usually not alone as half of the other people who gather for the event are also covered in it. Events in small towns, and the food they offer, mean that summer is really here!
When we are away from the bustling parties in his hometown, my husband and I can relive the fun by grilling corn on the grill and making our own version of Mexican street corn in just a few minutes. The charred kernels and hot sauce make this dish truly different from everyday corn on the cob.
If you can’t find traditional Mexican cream in your local grocery store, use regular sour cream. Cream is a little thinner than sour cream and contains salt, which makes it very divine. This is usually what we keep at home now!
And if you can’t find cotija, feel free to omit it or use grated parmesan cheese instead.
Mexican Street Corn Ingredients
1/2 cup of mayo
1/3 cup sour cream
The juice of a lime
1 teaspoon Ancho Chili powder
1/2 teaspoon cumin
1/2 cup Cotija
Pinch of sea salt
A pinch of freshly cracked pepper
In a bowl, mix the mayo, fresh cream, ancho chilli powder, cumin, salt, pepper and lime juice.
Once the corn is cooked, brush the sauce and sprinkle with cotija cheese, garnish with dried parsley and ancho pepper powder.