Today in this recipe, I’ll show you How to Make Mexican Street Corn (Elote Recipe) or you can say that you will know the great recipe How to Make Mexican Street Corn (Elote Recipe), today. So, without wasting time let’s start:
If you’re a die-hard fan of street cuisine, you’ve probably heard of Mexican street corn, also known as elote (corn in Spanish). This refreshing snack is covered with a creamy mayo and sour cream sauce and garnished with Cotija cheese and chili powder for a little spiciness. To enjoy delicious Mexican cuisine, you don’t need to track down a street corn vendor. Simply grab some corn ears and light the grill!
Ingredients For Make Mexican Street Corn (Elote Recipe)
- Six medium-sized ears of sweet corn
- One-fourth cup sour cream
- 1/4 cup of mayonnaise
- 1/4 cup finely chopped fresh cilantro
- One tsp finely grated lime zest
- Lime juice, two tablespoons
- Two minced cloves of garlic
- Half a cup of Cotija cheese
- Two to three tsp of chili powder
Directions For Make Mexican Street Corn (Elote Recipe)
Peel back the husks
Gently remove the corn husks until they are approximately 1 inch from the bottoms. You can either rub the cob with a gloved hand until the silk slips off, or use a produce brush to brush the silks away under running water.
Wrap the corn
Each corn ear should be rewrapped in its husk and fastened with butcher’s string. Regular string will not work for this step; butcher’s twine is oven-safe. When your corn is cooking, you don’t want to be concerned about anything burning.
Soak the corn
Pour cold water over the corn in a Dutch oven. After 20 minutes of soaking, drain.Grill the corn
Set your grill over medium heat, or 350°F, while you wait for the corn to soak. When cooking corn on a charcoal barbecue, make sure it’s cooked over direct heat. Cover the grill after placing the corn there. Cook, tossing frequently, until the corn is soft, 25 to 30 minutes.
Make the elotes mixture
Combine the sour cream, mayonnaise, cilantro, lime zest, and juice in a medium-sized bowl. After removing the husk from each corn ear, liberally brush the mixture over the kernels.
Top with Cotija and chili powder
Serve the corn on a dish after lightly dusting each ear with Cotija cheese and chile powder, or let each person put together their own ear of corn with whichever toppings they choose. To ensure that the mixture stays nice and warm over the crisp corn, elotes are best served right away. Have you ever had street corn salad from Mexico?
Conclusion(How to Make Mexican Street Corn (Elote Recipe))
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