Mexican Style Corn on the Cob
Mexican Style Corn on the Cob, or “Elote,” is a vibrant and flavorful dish that captures the essence of summer. Picture this: golden corn, perfectly grilled, slathered in creamy butter, and topped with crumbled cheese and a sprinkle of chili powder. It’s a street food staple in Mexico that has won hearts worldwide. This recipe is incredibly easy to make at home and brings the joy of summer fairs right to your kitchen. Whether you’re hosting a barbecue or simply want a delicious snack, this Mexican Style Corn on the Cob is sure to impress. Get ready to savor every bite of this delightful treat.
Why This Recipe Is Reliable
This recipe for Mexican Style Corn on the Cob is a trusted favorite because it combines simple ingredients to create an explosion of flavor. Each step is straightforward, making it accessible for cooks of all levels. The balance of creamy, spicy, and tangy notes ensures that every bite is a taste sensation. Plus, it can be customized to suit your palate by adjusting the toppings or spice levels. With just a handful of ingredients, you can recreate this beloved street food at home.
What Goes Into Mexican Style Corn on the Cob
To make the perfect Mexican Style Corn on the Cob, you’ll need the following ingredients:
- 4-6 ears of corn – Fresh corn on the cob is ideal, but frozen can also work in a pinch.
- 1 cup cotija cheese – Grated to your preference; choose a fine texture like Parmesan for a smoother topping, or larger chunks for a heartier bite.
- 1 tablespoon chili powder – This adds a smoky, spicy kick to your corn.
- 1 teaspoon sea salt – Enhances the flavors of the corn and toppings.
- 1/4 cup unsalted butter – Melted for slathering on the corn.
- 4-6 lime wedges – For a zesty finish that brightens the flavors.
- Cilantro for garnish – Fresh cilantro adds a burst of color and freshness.
Cook’s Kit
To prepare this mouthwatering dish, gather the following tools:
- Grill or stovetop grill pan – For achieving that beautiful char on the corn.
- Grill tongs – Essential for safely flipping the corn.
- Mixing bowl – For tossing together the toppings.
- Pastry brush – To evenly spread the melted butter on the corn.
- Knife – For cutting the lime wedges.
- Serving platter – For presenting your delicious Mexican Style Corn on the Cob.
Method: Mexican Style Corn on the Cob
Step 1: Prepare the Corn
Begin by husking the corn and removing all the silk. Rinse the ears under cold water to remove any remaining silk or debris.
Step 2: Grill the Corn
Preheat your grill to medium-high heat. Place the corn directly on the grill and cook for about 10-15 minutes, turning every few minutes until the corn is tender and has nice grill marks. If you’re using a stovetop grill pan, follow the same timing and process.
Step 3: Melt the Butter
While the corn is grilling, melt the unsalted butter in a small saucepan over low heat. Keep it warm but not bubbling.
Step 4: Prepare the Toppings
In a mixing bowl, combine the grated cotija cheese, chili powder, and sea salt. Mix well to distribute the cheese and spices evenly.
Step 5: Assemble the Corn
Once the corn is grilled to perfection, using tongs, carefully remove it from the grill. Brush each ear generously with the melted butter, ensuring it is well coated.
Step 6: Add the Toppings
While the butter is still warm, roll each ear of corn in the cheese mixture, making sure to cover it thoroughly. You can also sprinkle additional cheese on top if desired.
Step 7: Serve with Lime and Cilantro
Transfer the corn to a serving platter. Serve hot with lime wedges and a sprinkle of fresh cilantro for garnish. Encourage guests to squeeze lime over their corn for that extra zing!
Allergy-Friendly Swaps
If you or someone you’re serving has dietary restrictions, here are a few swaps to consider:
- Vegan butter – Substitute the unsalted butter with a plant-based alternative.
- Vegan cheese – Use a dairy-free cheese option to replace cotija.
- Gluten-free seasoning – Ensure that your chili powder and other spices are certified gluten-free.
- Fresh herbs – If cilantro isn’t your favorite, try parsley or chives for a different flavor profile.
Cook’s Notes
- For the best flavor, use fresh corn when it’s in season.
- If you prefer a spicier kick, consider adding cayenne pepper to the cheese mixture.
- Feel free to experiment with different cheeses; feta or parmesan can also work well.
- This recipe is perfect for gatherings and can easily be doubled or tripled depending on your guest list.
How to Store & Reheat
If you have any leftover Mexican Style Corn on the Cob, store it in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, place the corn in a microwave for about 30 seconds to 1 minute or reheat it on the grill for a few minutes until warmed through. Just be careful not to overheat, as this can cause the corn to dry out.
Mexican Style Corn on the Cob Q&A
Can I make Mexican Style Corn on the Cob in the oven?
Yes! If grilling isn’t an option, you can bake the corn in the oven at 400°F (200°C) for about 20-25 minutes, turning halfway through. Brush with butter and toppings as you would on the grill.
Can I prepare the corn in advance?
While it’s best served fresh, you can grill the corn ahead of time and store it in the fridge. Just add the toppings right before serving for optimal flavor.
What other toppings can I use?
Feel free to get creative! Some popular alternatives include hot sauce, garlic powder, or even a drizzle of mayonnaise for an extra creamy texture.
Is this recipe suitable for large gatherings?
Absolutely! This Mexican Style Corn on the Cob is a crowd-pleaser and can easily be scaled up to accommodate more guests.
More Recipes You’ll Love
- Strawberry Shortcake – A sweet treat to complement your savory corn.
- Easy Chicken Enchiladas – A perfect main dish for a Mexican-themed meal.
- Vegan Chocolate Cake – End your meal on a sweet note with this delicious dessert.
- Classic Chocolate Chip Cookies – A timeless favorite that everyone loves.
Next Steps
Now that you have the recipe for Mexican Style Corn on the Cob in your arsenal, it’s time to gather your ingredients, fire up the grill, and dive into a world of flavors that will transport you straight to the streets of Mexico. Don’t forget to share this delightful dish with friends and family – it’s perfect for any occasion!
This recipe for Mexican Style Corn on the Cob is not just about the ingredients or the method; it’s about creating memories around the table. Enjoy every bite, and remember that food tastes better when shared. Happy cooking!
Mexican Style Corn on the Cob
Ingredients
Equipment
Method
- Step 1: Prepare the Corn - Begin by husking the corn and removing all the silk. Rinse the ears under cold water to remove any remaining silk or debris.
- Step 2: Grill the Corn - Preheat your grill to medium-high heat. Place the corn directly on the grill and cook for about 10-15 minutes, turning every few minutes until the corn is tender and has nice grill marks.
- Step 3: Melt the Butter - While the corn is grilling, melt the unsalted butter in a small saucepan over low heat. Keep it warm but not bubbling.
- Step 4: Prepare the Toppings - In a mixing bowl, combine the grated cotija cheese, chili powder, and sea salt. Mix well to distribute the cheese and spices evenly.
- Step 5: Assemble the Corn - Once the corn is grilled to perfection, using tongs, carefully remove it from the grill. Brush each ear generously with the melted butter, ensuring it is well coated.
- Step 6: Add the Toppings - While the butter is still warm, roll each ear of corn in the cheese mixture, making sure to cover it thoroughly. Sprinkle additional cheese on top if desired.
- Step 7: Serve with Lime and Cilantro - Transfer the corn to a serving platter. Serve hot with lime wedges and a sprinkle of fresh cilantro for garnish.
Notes
- For the best flavor, use fresh corn when it's in season.
- If you prefer a spicier kick, consider adding cayenne pepper to the cheese mixture.
- Feel free to experiment with different cheeses; feta or parmesan can also work well.
- This recipe is perfect for gatherings and can easily be doubled or tripled depending on your guest list.
