Ingredients with Measurements:
- 4 ears of fresh corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chili powder
- 1 clove garlic, minced
- 1 lime, cut into wedges
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Pastry brush
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Peel back the husks of the corn, but do not remove them completely. Remove the silk from the corn and discard.
3. Brush the corn with a thin layer of mayonnaise using a pastry brush.
4. Grill the corn for 10-12 minutes, turning occasionally, until the kernels are slightly charred and tender.
5. In a small bowl, mix together the sour cream, cotija cheese, cilantro, chili powder, garlic, salt, and pepper.
6. Once the corn is done, remove from the grill and place on a serving platter.
7. Brush the corn with the sour cream mixture, making sure to coat all sides.
8. Sprinkle additional cotija cheese and chili powder on top of the corn.
9. Serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 13g
- Carbohydrates: 23g
- Protein: 6g
Substitutions for ingredients:
- Cotija cheese can be substituted with feta cheese or parmesan cheese.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
Variations:
- Add a dash of hot sauce or cayenne pepper for extra heat.
- Add diced jalapenos for a spicier version.
- Use lime juice instead of lime wedges for a more tangy flavor.
Tips and tricks:
- Soak the corn in water for 10-15 minutes before grilling to prevent the husks from burning.
- Use a sharp knife to cut the kernels off the cob for a more presentable dish.
- Serve the corn on a stick for a fun and easy-to-eat appetizer.
Storage instructions:
- Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the corn in aluminum foil and heat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the corn on a large platter with additional lime wedges and cilantro for garnish.
- Use colorful plates or bowls to make the dish more visually appealing.
Garnishes:
- Chopped cilantro
- Lime wedges
- Cotija cheese
- Chili powder
Pairings:
- Grilled chicken or steak
- Black beans and rice
- Margaritas or Mexican beer
Suggested side dishes:
- Chips and salsa
- Guacamole
- Mexican street tacos
Troubleshooting advice:
- If the corn is not cooked through, wrap it in aluminum foil and continue grilling for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the corn thoroughly before grilling.
- Use a clean pastry brush to avoid cross-contamination.
Food history:
- Mexican street corn, also known as elote, is a popular street food in Mexico and the United States. It is believed to have originated in Mexico in the early 20th century.
Flavor profiles:
- Creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve the corn hot off the grill for the best flavor.
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Region: Mexican