Mexican Corn Recipes Off The Cob

Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl. Step 3. Add lime juice and chili …

Rating: 4.9/5(8)
Total Time: 30 mins
Servings: 6
Calories: 209 per serving
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
3. Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

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Mexican corn on the cob is becoming quite well-known outside of Mexico. Less well known—though equally delicious (plus easier to serve)—are …

Rating: 4.2/5(25)
Total Time: 30 mins
Category: Dinner, Side Dish, Lunch
Calories: 199 per serving

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Broil corn until well-browned on each side, about 5 to 6 minutes per side. Remove corn from oven and cool 10 minutes. Using a knife or corn stripper, cut corn from the cob. Use the back of the knife to extract the “corn milk” from the cob. Add corn and “milk” …

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Preheat the broiler. Defrost the corn and spread on a rimmed baking sheet. Broil, stirring once halfway through, for 8 to 10 minutes, until lightly browned. In a large …

Reviews: 1
Servings: 4-6
Cuisine: Mexican
Category: Appetizer

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Preparation 1. In a small bowl, combine mayonnaise, crema, cilantro, lime juice, garlic and spices. Mix well to combine. 2. Preheat a cast-iron pan over medium …

Category: Side Dishes
Total Time: 20 mins
1. 1. In a small bowl, combine mayonnaise, crema, cilantro, lime juice, garlic and spices. Mix well to combine.
2. 2. Preheat a cast-iron pan over medium heat until hot but not smoking. Add about 2 tablespoons of vegetable oil once hot. Add drained corn and stir occasionally until browned in spots. Remove from heat and let cool for 10 minutes.
3. 3. Add cream-spice mixture to the cooled corn and gently stir to combine. Taste for seasoning, adding salt and pepper as necessary. Garnish with cotija cheese and lime zest. Serve warm or at room temperature.

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This Easy Off the Cob Mexican Street Corn is packed with fresh flavors. This is the perfect side dish, that’s a little easier to eat than the traditional street corn, …

Rating: 5/5(2)
Total Time: 15 mins
Category: All-Side Dish
Calories: 171 per serving
1. Heat a cast iron pan over medium high heat with olive oil.
2. Saute the corn, making sure to brown it up a bit to give that charred flavor that you get from grilling.
3. Once cooked, stir in the mayonnaise, sour cream, lime juice, chili powder, cumin, and salt and pepper.
4. Top with cheese and cilantro.

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Instructions. Heat oil in a large cast-iron skillet over medium-high heat. Add garlic and sauté until fragrant but not brown, 30 to 90 seconds. Add bell pepper …

Reviews: 3
Calories: 131 per serving
Category: Side Dish
1. Heat oil in a large cast-iron skillet over medium-high heat. Add garlic and sauté until fragrant but not brown, 30 to 90 seconds. Add bell pepper and cook, stirring often until starting to soften, about 3 minutes.
2. Add frozen corn, chili powder and salt and cook, stirring often until steaming hot all the way through and the pepper is crisp tender, 4 to 6 minutes.
3. Remove from the heat and stir in optional mix ins. Add additional salt if desired. Serve in cups.

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This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija …

Rating: 5/5(23)
Total Time: 30 mins
Category: Side Dish
Calories: 172 per serving
1. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
2. To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.

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Step 1. Preheat an outdoor grill for medium-high heat. Advertisement. Step 2. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll …

Ratings: 378
Calories: 387 per serving
Category: Side Dish, Vegetables, Corn
1. Preheat an outdoor grill for medium-high heat.
2. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

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Add the corn kernels and reduce heat to low, stirring occasionally. Sauté for 3 to 5 minutes over low heat, adding the chopped cilantro, lime juice, and sea salt towards the end. In the …

Estimated Reading Time: 1 min
1. Break each corn cob in half and slice the corn kernels off the cob by standing them on their ends and cutting downwards. Melt the butter in a large frying pan over medium heat, adding the chili powder and cumin while it melts to activate their flavor.
2. Add the corn kernels and reduce heat to low, stirring occasionally. Sauté for 3 to 5 minutes over low heat, adding the chopped cilantro, lime juice, and sea salt towards the end. In the last few moments, add in the crumbled cotija and stir just to incorporate. Remove from heat.
3. Serve sprinkled with extra cotija, fresh cilantro leaves, a few dashes of chili powder, and fresh lime slices.

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Heat a large skillet with the olive oil over medium-high heat. Once the oil is hot, add the drained corn and sauté for 6-8 minutes, stirring occasionally until the corn is slightly charred. While …

Rating: 4.5/5(10)
Total Time: 10 mins
Category: Side Dishes
Calories: 105 per serving
1. Drain the can of corn. Optional: Empty the corn onto a paper towel and pat dry. Less moisture = faster charring on the corn.
2. Heat a large skillet with the olive oil over medium-high heat. Once the oil is hot, add the drained corn and sauté for 6-8 minutes, stirring occasionally until the corn is slightly charred.
3. While the corn cooks, mix the remaining ingredients (except the Cotija cheese) in a large bowl.
4. Add the charred corn to the yogurt mixture and stir well. Add the Cotija cheese at the end, if desired. Serve warm and enjoy!

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Add the corn and let cook until the corn starts to char. This will take 7-8 minutes and you need to stir the corn often while it cooks. In a large bowl, mix together the mayonnaise, cheese, lime …

1. Add olive oil to a large skillet over medium heat
2. Add the corn and let cook until the corn starts to char
3. This will take 7-8 minutes and you need to stir the corn often while it cooks
4. In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder

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Put in a bowl, cover for 15 minutes, then peel the exterior of the poblanos. Remove the seeds and stem and dice the poblano peppers and set aside. . In a large bowl, mix together butter, …

Ratings: 4
Calories: 310 per serving
Category: Side Dish
1. Roast poblano peppers in the oven or on a gas stovetop. Put in a bowl, cover for 15 minutes, then peel the exterior of the poblanos. Remove the seeds and stem and dice the poblano peppers and set aside.
2. In a large bowl, mix together butter, mayo, and smoked paprika. Pour in the corn kernels, poblano peppers, cotija cheese, lime juice, parsley, salt and pepper. Mix with a spatula and make sure the butter/mayo mixture coats everything evenly.
3. Serve and enjoy!

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Grill corn turning every 2 3 minutes until slightly charred on all sides. Mexican street corn off the cob without mayo. For 6 servings use 4 tbs mayonnaise 2 tsp fresh lime juice 1 tsp cumin and mix together. Make mexican street corn elote. Head on over to our post on the best grilled corn recipe where we share all our secrets for the making

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This Mexican Street Corn recipe is a healthy version of a restaurant favorite. I took the corn off the cob, switched out some ingredients (no mayo or sour cream), and kept the same …

Ratings: 50
Calories: 209 per serving
Category: Side Dish
1. Prepare corn according to package instructions.
2. Once corn is steamed/dethawed, heat in a large skillet on medium high heat with the olive oil. I cooked it for about 7-8 minutes until it was slightly browned.
3. Take corn off of heat and toss with all other ingredients.
4. Serve as side dish or as a dip with tortilla chips!

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Broil corn under high heat with oven door ajar for about 5 minutes or until a few of the kernels begin to char. Remove corn from oven then add back to the mixing bowl. Add mayo, cheese, lime juice, onions, cilantro, salt, garlic powder and chili powder then mix to combine. Taste for seasoning then add more salt and spices if desired.

Servings: 8-10
Total Time: 20 mins

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Frequently Asked Questions

What is the best recipe for corn on the cob?

DIRECTIONS In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float). On a medium heat allow the pot of water to boil. Drain water and remove corn on the cob. Top the corn with preferred seasons, herbs and spices. Enjoy.

What are the ingredients in mexican street corn?

Mexican street corn, also known as Elote, is grilled corn that is lathered in a mixture of mayonnaise, sour cream, cotija cheese, chili powder, garlic, and cilantro.

How do you make mexican cornbread?

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan. Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan. Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

What is mexican street corn?

Mexican street corn, or elote, is a grilled corn on the cob that’s slathered with a spiced sour cream/mayo sauce and rolled in crumbly cotija cheese.

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