Ingredients with Measurements:
- 4 bolillos (Mexican bread rolls)
- 4 ears of corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Shuck the corn and brush with olive oil. Season with salt and pepper.
3. Grill the corn for 10-12 minutes, turning occasionally, until charred and cooked through.
4. Remove the corn from the grill and let it cool for a few minutes.
5. Cut the corn kernels off the cob and place them in a mixing bowl.
6. Add mayonnaise, sour cream, cotija cheese, and cilantro to the bowl. Mix well.
7. Slice the bolillos in half lengthwise.
8. Toast the bolillos on the grill or in a toaster oven until lightly browned.
9. Spread the corn mixture on the bottom half of each bolillo.
10. Squeeze lime wedges over the corn mixture.
11. Place the top half of the bolillo on the corn mixture.
12. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
Temperature:
Grill or grill pan set to medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Fat: 14g
Carbohydrates: 47g
Protein: 9g
Fiber: 4g
Substitutions for ingredients:
- Queso fresco or feta cheese can be substituted for cotija cheese.
- Greek yogurt can be substituted for sour cream.
Variations:
- Add diced jalapenos for a spicy kick.
- Use different herbs such as parsley or basil instead of cilantro.
- Add diced tomatoes or red onions for extra flavor.
Tips and tricks:
- Make sure to brush the corn with olive oil before grilling to prevent it from sticking to the grill.
- Toast the bolillos until they are crispy to add texture to the sandwich.
- Use fresh corn for the best flavor.
Storage instructions:
Mexican Street Corn Bolillos are best served fresh and should not be stored.
Reheating instructions:
Mexican Street Corn Bolillos are best served fresh and should not be reheated.
Presentation ideas:
Serve the Mexican Street Corn Bolillos on a wooden board or platter for a rustic look.
Garnishes:
Garnish with additional cilantro and lime wedges.
Pairings:
Serve with a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the corn is not cooked through, continue grilling until it is tender.
- If the bolillos are too hard, wrap them in foil and heat them in the oven for a few minutes.
Food safety advice:
- Make sure to cook the corn thoroughly to prevent foodborne illness.
- Store any leftover ingredients separately in the refrigerator.
Food history:
Mexican street corn, also known as elote, is a popular street food in Mexico. It is typically served on a stick and topped with mayonnaise, cotija cheese, and chili powder.
Flavor profiles:
Mexican Street Corn Bolillos are savory, creamy, and slightly sweet with a hint of smokiness from the grilled corn.
Serving suggestions:
Serve Mexican Street Corn Bolillos as a main dish for lunch or dinner.
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Region: Mexican