Char-grilled corn on the cob with a tangy, creamy sauce. Make this at your next backyard cook-out!
Please welcome my friend and fellow blogger Megan Keno from Country Cleaver who is sharing a recipe for one of my favorite things to eat—Mexican Street Corn! ~Elise
Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks.
This one cart always a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce.
There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well. Small town events, and their street cart food, mean that summer is really here!
When we are far away from the lively celebrations of 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 the tangy sauce really make this different from your everyday corn on the cob.
If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes it extra divine. It’s usually what we keep in our house now!
And if cotija isn’t available, feel free to omit it, or just use grated Parmesan instead.
Mexican Street Corn
1/2 cup mayo
1/3 cup sour cream
Juice of a lime
1 teaspoon Ancho Chili powder
1/2 teaspoon Cumin
1/2 cup Cotija
Pinch of sea salt
Pinch of fresh cracked pepper
In a bowl combine mayo, sour cream, ancho chili powder, cumin, salt, pepper and lime juice
Once you cook your corn, brush on the sauce and sprinkle with cotija cheese, garnish with dried parsley and ancho chili powder