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Mexican Corn On The Cob Pantry Recipe
Enjoy The Same Delicious Flavors Of Mexican Street Corn Using Common Ingredients Found In Your Pantry
I had a couple dozen cobs of peaches and cream corn given to me last summer and I decided I wanted to try to replicate the delicious flavors of the Mexican Corn On The Cob I bought off a food truck once, using the ingredients I had on hand in my pantry.
Mexican street corn, otherwise known as Elote, is a popular street food originating in Mexico and is more often traditionally prepared using grilled corn, Ancho chili powder, Queso or Cotija cheese and fresh wedges of lime. Using the ingredients I had on hand in my pantry and fridge, I prepared my own pantry style Mexican corn on the cob using boiled corn, grated Parmesan cheese, chopped green onions and a slice of lemon. Romano and Asiago cheese would make great substitutions too.
The weather is turning hot, bbq's are firing up and the kids are counting down the days to summer vacation. Pick up some fresh corn from the farmers market and serve a side of sweet and spicy Mexican corn on the cob slathered in creamy mayonnaise at your next summer grill out. This is the perfect side accompaniment for Cinco de Mayo and July 4th celebrations that is sure to be a hit with everyone.
When choosing fresh corn from a store or market, always choose corn that has light brown tassels that are a little sticky to the touch with moist green husks. Avoid peeling back the husks, but instead check the corn for ripe plump kernels by gently feeling around the cob.
I like to use Ancho chili powder which is made from dried Poblano peppers. It is a beautiful deep red in color and has a sweet and fruity flavor with mild to medium heat.
- 4 ears of shucked corn
- 1/4 cup melted margarine or butter
- 1/4 cup mayonnaise
- Chili powder
- 1/2 clove crushed garlic
- 1/4 cup grated parmasen cheese
- Chopped chives or green onions
- Salt & pepper to taste
- 4 wedges of limes or lemons
If you are a grill master and love barbequing, a corn grill basket is a must have gadget. Each basket holds up to 4 ears of corn, with a non-stick coating and a wooden handle that makes turning the corn as simple as the flick of your wrist.
- Prepare the corn on the cob using your favorite cooking method. I like to toss the ears of corn into a pot of boiling water, bringing the water back up to a full rolling boil and then turning off the heat, allowing the corn to sit in the hot water until serving time. The corn remains juicy, plump and wrinkle-free without becoming overcooked. If you prefer the sweet and smoky flavors of traditional Mexican corn on the cob, grill the corn for 8 to 10 minutes, until all sides are evenly cooked and lightly charred.
- While the corn is cooking, prepare the mayo rub and melt the margarine. Combine the mayonnaise, chili powder and garlic together and set aside. Using a Pyrex cup, melt the margarine in the microwave for 15 to 25 seconds.
- When the corn is finished cooking, brush the cobs of corn with the melted margarine. One by one, coat the ears of corn with the mayo rub and roll through the Parmesan cheese or use a cheese shaker until they are evenly coated. Sprinkle with fresh chives or green onions and season with salt and pepper to taste. Squeeze some fresh lime or lemon juice on the corn. If you don`t have fresh lemons or limes on hand, you can use bottled lemon or lime juice.
© 2013 Corrinna Johnson