Mexican Street Corn (Elote) is grilled corn at the cob smothered with a creamy unfold after which sprinkled with a Mexican spiced cheese topping.
It’s Memorial Day weekend and I’m in denial. Does it appear love it got here soon this year? Down here, children at the moment are out of faculty for the summer. I by no means count number being out of faculty earlier than Memorial Day. Pretty certain we even went properly into June.
That ought to be simply due to the fact it’s Mississippi. It’s hot here, so they allow the children out early and convey them again early August, too. I guess that’s okay. When do your children cease faculty for the summer?
I’m guessing everybody is in search of grilling recipes this weekend. I even have just 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 just a bit over a yr ago at considered one of 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.
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 soon mix of mayonnaise, sour cream and just a couple of spices does the trick! Traditionally it’s grilled first then smothered with the cream. Sprinkle with Cotija cheese, or Parmesan when you can’t discover Cotija. Queso fresco can work right right here as well.
WHAT TO SERVE WITH MEXICAN STREET CORN (ELOTE)?
This Mexican Street Corn is vast with any Mexican meal or outside 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, once we go away for North Carolina for about 1 1/2 weeks. We are spending just 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 so on whereas there, so please allow me understand when you've got any recommendations!
Mexican Street Corn on a skewer
Mexican Street Corn is grilled corn at the cob, smeared with a creamy unfold and sprinkled with a spiced cheese topping.
Ingredients:
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 when you desire heat)
Chopped cilantro , for garnish (optional)
Instructions:
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 stages F).
Place the corn straight over the heat, hide and allow prepare 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 big platter. Smear the unfold throughout every corn cob, then sprinkle lightly with the topping. Serve immediately.