HOW TO MAKE MEXICAN STREET CORN?
Mexican Street Corn is prepared with a tangy sauce, crumbly cotija cheese, and just the proper amount of heat. This is the greatest corn I’ve ever had the pleasure of tasting! Prepare tacos, Doritos Casserole, and carne asada fries to complete the fiesta experience. In the summer, I really like picking up fresh sweet corn at the farmer’s market. Normally, I simply eat it plain with a little butter and salt.
However, this dish for Mexican street corn has become my new favorite! Creamy sauce, crumbly cheese, and a dash of spiciness come together to make this dish delicious. Even as I write this, my mouth is watering with anticipation. You must give it a go before the end of the summer.
This delicacy, which is also known as Elotes (Spanish for corn cob), is generally provided by street food vendors: street corn is covered with a delectable sauce and fresh herbs, and it is traditionally served on a corn cob. The garlic mayonnaise is creamy, the cotija cheese is crumbly, and the chili spice punches you right in the face at the end. SO DELICIOUS!
For three reasons, this fantastic Mexican street corn is a special favorite of mine. First and importantly, it is flavorful. The mix of tangy lime, spicy chili powder, and crumbly cheese creates a taste and texture explosion that is both delicious and satisfying.
Secondly, it is simple to prepare: just a few basic components are required, and no special equipment or procedures are required. Third, it is fun to consume: you can eat them with a stick or with corn holders, exactly like your favorite carnival food.
IF YOU WANT TO TRY THIS VERSION OF MEXICAN STREET CORN, YOU’LL NEED THE INGREDIENTS BELOW:
Fresh ears of Sweet Corn.
6 large spoons.Of Mayo.
½ small spoon.Of Garlic Powder.
A Cup.Of Crumbled Cotija Cheese.
⅓ Cup.Of Chopped Fresh Cilantro.
1 small spoon.Of Chipotle Chili Powder.
2 Quartered Limes.
AND THIS IS HOW TO PREPARE THIS RECIPE, IT’S QUITE EASY, ALL YOU NEED TO DO IS FOLLOW THE STEPS AS DIRECTED:
I started by preheating my oven to 350 degrees Fahrenheit. And I placed the corn in husks immediately on the oven rack.
And I baked the corns for approximately 35 to 40 minutes, just until easily pierced with a knife.
While the corn was cooking, I combined the garlic powder with mayonnaise in a small mixing dish.
And once the corn was done cooking, I brushed them with garlic mayonnaise mixture, and I coated them with cotija cheese and roll-up.
At this point, I added a touch of cilantro and a dash of chili powder for some heat. And If preferred, you can add a squeeze of fresh lime juice.