mexican street corn on the cob recipe
The Best mexican street corn on the cob recipe
Mexican Street Corn on the Cob (Elotes)
This Mexican street corn on the cob recipe features grilled corn slathered in a creamy chili lime sauce and topped with crumbled cotija cheese. It is a classic elotes recipe that is perfect for summer cookouts.
🥘Ingredients
For the Corn
For the Sauce
For Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mexican Street Corn on the Cob (Elotes) Works
This Mexican street corn on the cob recipe is always a good idea for any occasion. It works perfectly for family gatherings and summer parties. I love how it brings a fun and delicious twist to classic corn on the cob.
❓ Frequently Asked Questions About Mexican Street Corn on the Cob (Elotes)
1. Can I make this Mexican street corn without a grill?
Yes, you can. You can roast the corn in the oven at 400 degrees Fahrenheit for about 20 minutes or boil the corn until tender. Then you can char it under the broiler for a few minutes to get some color.
2. What can I use instead of cotija cheese?
Cotija cheese is a salty, crumbly Mexican cheese. If you cannot find it, you can substitute it with feta cheese or even grated Parmesan cheese. Both will give you a similar salty and tangy flavor.
3. How do I store leftover Mexican street corn?
Store any leftover corn in an airtight container in the refrigerator for up to 2 days. To reheat, you can wrap it in foil and warm it in the oven or microwave. The texture will be softer, but it will still taste good.
4. Is this recipe gluten free?
Yes, this Mexican street corn recipe is naturally gluten free. Just make sure to check the labels on your mayonnaise and sour cream to ensure they are gluten free. All the other ingredients are naturally free of gluten.
5. Can I make the sauce ahead of time?
Absolutely. You can prepare the sauce up to 2 days in advance. Store it in a covered container in the refrigerator. Give it a good stir before using it on the grilled corn.
