Mexican Street Corn

I wonder sometimes about how bad my “senior” moments might get when I am actually a senior. We all have them.  But there are times where I just want to do a facepalm.  The gas for our grill ran out this weekend so we had to go to the home improvement store to switch out the tanks. And we figured we’d get a couple of things while we were there. 

Off we went.  We could remember the couple of things but we knew we were forgetting something.  We racked our brains all the way to the store, finally it came to me.  The gas tank!  Honestly, the whole reason we were going there in the first place.  And being used to grilling in the summer it was weird the past few days not having that tool to use.  But we’re back in business!

I’ve been wanting to try to make Mexican street corn for a few months after my husband had tried it during a trip to Texas.  I was surprised it had mayo as my husband generally avoids mayo but he said it really worked with this dish.  After checking many recipes I realised that it was pretty basic across the board but I chose this recipe as a reference. 

The queso was very expensive and I couldn’t find cotija cheese.  So I did a bit of research at the store, isn’t technology wonderful?  Parmesan is a good substitute for aged cotija cheese and you can use it for this recipe.  For the softer cotija cheese a good substitute is feta so I bought that.  Buy the crumbled version as it just takes out a step. 

Fire up the grill and once it is very hot start grilling the corn in the husk that has been soaked.  In the meantime prep the ingredients.

Mexican street corn 1 2014

Finely chop a good handful of cilantro.  I was only doing two corn cobs so I did about 2 tablespoons worth.  Also prep about 1/2 a cup of the feta making sure the crumbles are small and fine.  After about 10 minutes on the grill remove the husks and put them back onto the grill to roast.

Mexican street corn 2 2014

Remove once the corn is cooked and spread butter around the corn so it melts in.  Then spread mayo over the corn.

Mexican street corn 3 2014

Sprinkle the corn with chili powder and the cilantro.  Press the cheese around the corn.  Sprinkle more chili powder to taste.

Mexican street corn 4 2014

Serve with lime wedges to squeeze over the corn.  I have to say the mayo really works with this.  I’ll have to make this for the kids when they get back from camp.  With putting the salad together and doing the corn it took about a 1/2 hour to make so it’s a great dish when you are busy. 

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15 thoughts on “Mexican Street Corn

  1. It’s Elotes Asados or as Baby Lady calls it “Crazy Corn.” This is one of our favorite sides. It really can be a meal in itself. We serve it several times a year and even got Stefan making it. I’m still working on Conor. Next time you have it, peel the husks back without ripping them off the corn and tie them together with kitchen twine. The husk gives you a “handle” to hold the corn. Your kids will love it because its a fun way to eat the corn in addition to being very tasty.

  2. Awe. This corn makes me nostalgic for home. Elotes trucks have been parked around my hometown for as long as I remember. They showed up to football games and track meets and tennis matches. It’s pretty neat to see kids buying a cup of corn with chili and lime instead of a bag of chips. Near the border, this corn is simply done but your version, like Richard said, makes a meal!

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