The following is a brief introduction to the topic:
A restaurant called Jose in Dallas serves the best Mexican Street Corn. The dish is called elote, even though elote traditionally means corn on a cob. It’s fantastic. After having never had elotes, I was instantly in love. Fresh corn is one of my favorite vegetables, so it helps.
Discovering Mexican Street Corn
This recipe is a delicious combination of corn straight off the cob with a creamy mayonnaise and sour cream sauce. It also includes spices and cotija. This dish is spicy, savory and slightly sweet. It can be served as an appetizer, side dish or eaten right from the bowl. It’s so good that I sometimes serve it as the main dish and call it Mexican Corn Salad.
You will love this recipe
Bret and myself recently enjoyed a batch with some chips for lunch. It was delicious! This Mexican Street Corn will be a big hit whether you serve it at room temperature or warm. The flavors are more vibrant at room temperature, although my husband prefers the corn warm. It’s a great dish to bring to a gathering or party, since it doesn’t need to be heated up to enjoy.
What is Cotija cheese?
Cotija, a Mexican crumbly cheese with a mildly spicy flavor, is known for its mildly pungent taste. Cotija is not a cheese that you would typically slice to snack on. However, it works well when added to recipes or crumbled over dishes such as this one. For a recipe such as Mexican Street Corn where the cheese must melt, I suggest using grated Parmesan (not shredded), or a mix of mozzarella and Parmesan.
Recipe Overview
Yield: 2 1/2 cups
Preparation Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Ingredients
- Fresh corn: 3 cups (from 5 large ears or 4 smaller ones)
- 1 tablespoon butter
- 1 medium jalapeno fresh, cored and chopped
- Half a teaspoon of onion powder
- Use 2 teaspoons of taco seasoning*
- 1/4 cup mayonnaise
- 3 tablespoons of sourcream
- Fresh lime juice – 1 tablespoon (approximately 1/2 lime).
- 1/4 cup cotija (plus 1 tablespoon to sprinkle on top).
- Add 1 teaspoon of chopped cilantro on top.
Instructions
- Melt the butter in a large nonstick skillet on medium heat. Add the corn and spread it as thinly as possible. Allow the corn to cook for 2 minutes without stirring. Spread the corn out evenly and stir again. Let it cook for 2 to 2 1/2 more minutes, until it is lightly charred.
- Mix ingredients: Combine the onion powder, jalapeno and taco seasoning by adding them together. Reduce the heat, then stir in the sourcream, mayonnaise and lime juice. Stir until most of the cheese has melted.
- The final touch: Remove the dish from the heat and add in cilantro. Taste it after a few moments to determine if you need more salt. Pour into a serving bowl, and then top with the reserved cotija and cilantro. Serve warm, or at room temp. with tortilla chips or crackers.
Notes
- Taco Seasoning substitute: If you do not have taco seasoning on hand, combine 1 1/2 teaspoons chili powder with 1/4 teaspoon cumin and 1/8 teaspoon paprika. Add two pinches each of cayenne and salt.
- Butter Alternative: You can also use olive oil in place of butter for charring the corn.
- Corn Options: Fresh corn on the cob, while highly recommended, can be substituted with thawed frozen corn that has been blotted dry.
- Cheese Substitutes: If you can’t find cotija, you can use grated (not shred) Parmesan cheese or a mix of mozzarella and Parmesan.
- Spice Level: Add a few pinches cayenne pepper for extra heat.
The conclusion of the article is:
This Mexican Street Corn will be served with homemade tacos or enchiladas the next time. This is a great dish if you want something easy, tasty, and versatile.
Other Appetizers
- Cream cheese and pecan stuffed dates: sweet, salty and the best part, bacon!
- Buffalo Ranch Chicken Dip
- Mini-Cheesy Sausage Bites
This vibrant and flavorful dish will become a favorite at your next party!