Ingredients with Measurements:
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together mayonnaise, sour cream, 1/4 cup of cotija cheese, chili powder, and garlic powder.
3. Grill corn, turning occasionally, until kernels are charred and tender, about 10-12 minutes.
4. Remove corn from grill and let cool for a few minutes.
5. Using a brush or spoon, spread the mayonnaise mixture evenly over each ear of corn.
6. Sprinkle remaining cotija cheese and chopped cilantro over the corn.
7. Serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 225
- Total fat: 14g
- Saturated fat: 5g
- Cholesterol: 25mg
- Sodium: 345mg
- Total carbohydrates: 21g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 6g
Substitutions for ingredients:
- Cotija cheese can be substituted with feta cheese or grated Parmesan cheese.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add a pinch of cumin or smoked paprika to the mayonnaise mixture for extra flavor.
- Grill the corn with the husks on for a smokier flavor.
- Cut the kernels off the cob and mix with the mayonnaise mixture for a Mexican Street Corn Salad.
Tips and tricks:
- Soak the corn in cold water for 10-15 minutes before grilling to prevent the kernels from drying out.
- Use a pastry brush or a spoon to spread the mayonnaise mixture evenly over the corn.
- If the cotija cheese is too salty, rinse it under cold water before using.
Storage instructions:
- Leftover Mexican Street Corn can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, wrap the corn in aluminum foil and place in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Mexican Street Corn on a platter with lime wedges and chopped cilantro on top.
- Arrange the corn on individual plates with a sprinkle of chili powder and a drizzle of hot sauce.
Garnishes:
- Chopped cilantro
- Lime wedges
- Hot sauce
- Chili powder
Pairings:
- Grilled steak or chicken
- Black beans and rice
- Margaritas or Mexican beer
Suggested side dishes:
- Grilled vegetables
- Avocado salad
- Tortilla chips and salsa
Troubleshooting advice:
- If the corn is not charred enough, increase the heat or grill for a few more minutes.
- If the mayonnaise mixture is too thick, add a splash of milk or lime juice to thin it out.
Food safety advice:
- Make sure to cook the corn thoroughly to avoid any risk of foodborne illness.
- Store leftover corn in the refrigerator and consume within 2 days.
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 and has since become a beloved dish around the world.
Flavor profiles:
- Creamy, tangy, salty, and slightly spicy.
Serving suggestions:
- Serve the Mexican Street Corn as a side dish or appetizer at a summer barbecue or Mexican-themed party.
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Region: Mexican