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This Mexican Street Corn is CRAZY GOOD! It works double duty too; as a side or a scrumptious dip!
I love exploring recipes that have fun, fascinating history and rich, ethnic roots. This kind of cuisine has the ability to paint pictures of people and places far away and transport me to areas of the world that I may never have the pleasure of visiting. This Mexican Street Corn definitely is one of those recipes!
I've been reading rave reviews about Mexican Street Corn for some time now, and have been intrigued each time I've seen a new version on Pinterest. I have to admit though, I read a delightful, authentic description of Mexican Street Corn recently, and it compelled me to purchase a big bag of the prettiest corn I could find and start tinkering with limes, jalapeños, cotija cheese and chili powder...
The elotero, or corn-on-the-cob vendor is one of the most appreciated vendors in the streets of Mexico. His announcement of "EEELLLOOTTEES!" is awaited with anticipation throughout all Mexican neighborhoods. Riding by in his carrito elotero or corn vendor cart, he hauls a large pot of boiling water, full of fresh ears of corn cooked to perfection.
With extra long tongs, the elotero pulls a plump corn on the cob from the depths of this giant pot of gold, stabs the bottom with a wooden stick and shakes off the excess water.
"Como se lo preparo?" "What would you like on it?" he asks, as he grabs what appears to be a paint brush, dips it in a large tub of butter and "paints" the corn in the creamy, thick yellow base. Toppings choices may include, mayonnaise, crema, cotija cheese, salt, chile powder and lemon. My choice: chile powder, cheese and a squeeze of lime.
Ericka - Nibbles and Feasts Blog
A bit more research revealed that, though Ericka's description is totally authentic, there are different presentations for Mexican Street Corn. In southern and central Mexico, the same type of corn is sold in stalls and markets, however the kernels are cut from the cobs and the flavorful corn is served in bowls. When prepared this way, it's called esquites instead of elote. The toppings are pretty consistent however, with both versions including lemon or lime juice, chile powder or hot sauce, salt and mayonnaise.
Lot's of the Mexican Street Corn recipes I found online call for the corn to be grilled or charred in a hot skillet. While I'm sure this is quite delicious, I decided to keep mine simple, and let the fresh, sweet corn shine. I cook my corn in the microwave very lightly - actually just to the point where the color changes to a more vibrant hue and the corn is crisp-tender. The only other cooking involved in the recipe a super brief sauté of a few cloves of minced garlic; just long enough to mellow out the flavor.
Here at The Café, we like things spicy, but not super hot, so I used one finely diced jalapeño. Feel free to add more, if you like things a little more firey. I added lots of thinly sliced scallions and finely chopped cilantro to my version. The cotija cheese, chili powder, lime juice and mayo, I kept quite traditional.
Okay, does this Mexican Street Corn warrant the rave reviews and extreme popularity on the bustling streets of a zillion big and small Mexican cities? Oh yes!! The first time I made it, we had been invited to have a burger cookout at my son's. We enjoyed it immensely as an appetizer with tortilla chips, but it was so delicious, we decided to also serve it as a side with the burgers.
It's sweet, spicy, crunchy, tangy, creamy and just plain old super delicious. I recently served it for a nice dinner with pan-seared salmon. It's also great with grilled chicken, pork or beef and would be perfect to take to a picnic or potluck. Serve it warm or at room temp, either way, I think you'll flip over the bright fresh flavor. You'll probably be asked for the recipe, so make a few extra copies, or better yet, just send them over to The Café.
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Mexican Street Corn - Esquites
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium cloves fresh garlic, finely minced
- 8 ears fresh corn, husks and silk removed
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 medium bunch green, spring onions, finely sliced
- ½ cup fresh cilantro leaves, finely chopped
- ÂĽ cup mayonnaise
- 3 tablespoons fresh lime juice
- 2-3 ounces cotija cheese*, crumbled
- 1 teaspoon chili powder, to taste
- ½ teaspoon kosher salt, more to taste
Instructions
- Heat oil in a medium size skillet over medium-low heat. Add garlic and saute for 1 minute, swirling the pan a few times to keep the garlic from browning. Set aside to cool while you prepare the corn.
- Place two ears of corn at a time, in a gallon size ziplock bag. Wet your fingers under the faucet and sprinkle a bit of water into the bag with your hand (just a bit, probably about a teaspoon). Seal the bag and place in microwave for 3 ½ minutes. Corn should be crisp-tender and the kernels should not be wrinkled. If they are wrinkled after the first two ears, reduce the cooking time a bit. Microwaves vary widely in intensity. Remove ears from bag onto a cutting board or work surface to cool a bit. Repeat till all 8 ears are cooked.
- When corn is cool enough to handle, cut kernels from cobs and transfer to a fairly large bowl.
- Add garlic (and oil), jalapeño, green onions and cilantro. Stir to combine.
- In a small bowl, combine mayo, lime juice, cotija cheese, chili powder and salt. Whisk till smooth. Add to corn mixture and stir to combine.
- Taste and add more salt, if needed. Serve warm or at room temperature. To warm, just place in the microwave for 1-2 minutes. Garnish with more cilantro, a bit of finely diced jalapeño and a sprinkle of chili powder, if desired. The cotija cheese pretty much "melts" into the delicious sauce, so if you want to sprinkle a little more on the top as a garnish, that would be pretty too.
Notes
You could also use Queso Fresco or even Feta if you can't find the Mexican cheeses.
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This is the 4th time I've made this, and we absolutely love it! I have used both fresh and pickled jalapeño, with my favorite being a combination of the two for both heat and vinegary tang. It's also great with a little less mayo and a dollop of sour cream in the dressing. Feta cheese is a great sub when cotija isn't available. We've had this with fish, chicken and steak. It's so versatile and has become a go-to side dish. Thanks so much for it!
Thanks so much, Amanda! Love the pickled jalapeno addition!
I'm not writing this with the idea that it would be published. Just want to share another corn idea with you.
Thanks for your recipes. Just made Blueberry Muffins using frozen wild berries that were added last. Delicious, but blue throughout!
May I share another easy corn recipe with you? Flavors are really good! Also, I like the color mix.
Amounts are varied, so I just wing it.
Saute diced onions in butter. Set aside.
Add kernels cut off of the cob and cook until they are the doneness that you like.
Combine with onions.
S & P. Optional: sprinkle with paprika or other herbs or spices.
Take off the heat and add as much chopped olives stuffed with pimentos as you wish.
Yum, that sounds delicious, Kathryn!
Could frozen corn be substituted?
Thank you
Hi Lou, you could use frozen corn although the flavor and crisp texture of fresh is best.
Just a quick question on this dip!;) If I did not want to grill the corn do you know about how much 8 ears equals when measuring in cups?
I cannot wait you make it!
Thank You
Hi Jill, that would be approximately 6 cups. Each ear of corn is about 3/4 cup.
Boy was this delicious!!!! I roasted my corn on the grill, then husked it and cut it off the cobs. The flavors mingle beautifully! Great make ahead dish because you quickly warm it in the microwave before serving. I was concerned that the jalapeño might make it to hot for sensitive people, but it did not. It added so much to the flavor. Thank you for sharing your recipe!!
Yay! So happy you enjoyed it, Doran! Thanks for sharing your results!
The key to easy mayo is definitely an immersion blender. I never worry about the ingredients being at room temperature-I just put them in my jar and run the bottom of the jar under hot water for a few seconds and then slowly add oil while blending. I've never had a fail and can whip this up in no time. I do always add salt (1 tsp) and lemon juice (1 TBS) and often cider vinegar (1TBS) -either or both. I read that's important for preservation. My mayo lasts easily for 2 weeks. It's extremely mild tasting with using 2 egg yolks and one whole egg. Basically, Julia Child' s recipe. The corn looks yummy! I will definitely have to make it!
Yum!
Cool
This looks like a perfect addition to our fajita menu. Do you think this would hold up well if it was made a day in advance and then refrigerated?
Yes, I think it would Courtney.
This was delicious! Thank you.
You're welcome! Glad you enjoyed it!
Having the neighborhood ladies over to watch the Packers/Seahawks game. I keep with the green/gold theme. This will be on the table. Thanks.
With corn in abundance around here I've been frying it on a regular basis. I would love to take the next step and try this recipe. We like things a little spicy here also!
Oh I just LOVE Mexican corn and I could really eat this WHOLE dish! Cotija Cheese is one of my favorites! All that deliciousness in one bowl, YUM!
Chris, I've made Mexican corn on the cob, and this looks better and easier! Thanks for sharing it here. I still love your blog...
Thanks Renee!
Another winner Chis, love summer corn, this looks amazing!
I was thinking of having hubby grill burgers this weekend and I think this would make a delicious side dish! I love all of those wonderful flavors and the corn is at our farmers markets now, so fresh and lovely.
Now I adore corn - but I've never had it like this before - all those flavors! I cannot wait to try this sweet, spicy, crunchy, tangy, & creamy dish - thanks for the recipe Chris!
What a great, fresh summer recipe! Glad you shared!
I must be out of the loop Chris because I haven't heard of this. Looks delicious though!
What a beautiful dish and my daughter, in particular, would love this, as she has never liked eating corn off the cob 🙂
Summery and so delicious... What a great, colorful corn salad.
I love your version, Chris! Much easier to eat than a whole ear---though I'd hardly refuse! Such marvelous flavors---and perect timing as our sweet corn is at its peak now 🙂
This corn sounds so good, Chris! I've not only never made corn like this, I've also never eaten any. This isn't anything you'd find in Australia - at least where I live. We have one sort of fast food TexMex place and that's it. I'm so eager to try this.
I'm fairly certain I could turn this corn into a meal itself, especially with those tortilla chips! Love these flavors!
I have been loving grilling Mexican street corn this summer but must admit seeing it here off the cob gave me a whole new thrill. It's a gorgeous presentation Chris and reading about all the flavors has left me very, very hungry!
I love corn..in fact I just preapred a cornpost:)
This looks so diffent and delicious!
I know Monique, I just can't seem to get enough corn when it's fresh and in season
I can only imagine how fantastic this recipe is! I guess I should stop imagining and start making it because it is calling my name. Love the history and appreciate all your amazing research. We like it a bit on the hot side too! The photos are beautiful and the dish sounds amazing! Thank you!
Thanks so much Tricia. It was fun doing the research on this one!
First of all, thanks for the kind mention, the feeling is SO mutual 🙂 You've done so many great corn recipes lately, I'm still lusting after the Mexican chopped salad! I think I'm going to take your advice and try this one with salmon...yum!
I can't say I know this about everyone but I know you would love this Sue.
This looks so pretty and sounds delicious. My approach to corn has always been the straight forward butter/salt/pepper version but I would love to taste it dressed up like this!
Thanks Martha, it's a fun twist on plain corn!
Now I have to get some corn to try this too, Chris. Love your beautiful blue bowl too.
Thanks Angie, I have trouble passing up blue bowls!