5 Mouth-Watering Mexican Grilled Corn on the Cob Recipes [Solve Your BBQ Dilemma]
What is Grilled Corn on the Cob Mexican?
Grilled corn on the cob Mexican is a popular street food and snack in Mexico. This dish involves grilling ears of corn until they are tender, then brushing them with a mixture of mayonnaise, chili powder, lime juice, garlic and salt before adding crumbled cheese. The result is an explosion of flavors that showcase the traditional taste of Mexico.
How to Grill Corn on the Cob Mexican Style: Tips and Tricks for Perfect Results
There is nothing quite like the taste of grilled corn on the cob. And when it comes to grilling, Mexican Style Corn on the Cob (or Elote) has gained massive popularity owing to its rich and robust flavors. These deliciously charred cobs are served with a variety of toppings including butter, cheese, mayonnaise and spices that give an intense burst of flavor in every bite.
If you’re wondering how to nail this beloved dish at home, here are some tips and tricks for the perfect results:
1. Choosing The Best Corn
To achieve maximum flavor from your elotes, make sure you choose sweet corns that are fresh and absolutely ripe. If possible try picking them up from a local farmer’s market or grocery store where they tend to have fresher produce compared to chain stores.
2. Preparing Your Grilling Station
For best results, use charcoal over gas as it imparts a smoky flavor which adds depth and complexity to your dish.
Before firing up your grill secure four bamboo skewers by soaking them in water for about half an hour before using – this helps prevent burning.
3. Prep It Up!
Start by husking off all but one layer of each ear of corn -keep at least one limited layer wrapping around the kernels for optimal heat retention during cooking & handling.
Once done brushing olive oil over each cob will help roast more evenly & prevents drying-off too much on extreme flames later-on.
A dousing sprinkle kosher salt onto each cob would be beneficial per personal preference optimizing flavour profiles followed by generous herb rubbing consisting either paprika/ground black pepper/cumin/chili powder etc… based from what suits own liking then set aside until ready-to-grill-time arrives.
4.Grilling Time Should Be Taken Seriously
Place Corn directly on hot barbecue girdles rotating after 5 minutes or so , Look out for slight char marks appearing while doing so till achieves desired tenderness level is accomplished through gentle pressure measurement signalling perfectly cooked corn on cob.
5. The Final Touches
Once it’s time to serve up your Mexican Style Corn, use a basting brush to apply melted butter all over each cob followed by spreading a moderate amount of mayo and garnishing with crumbled cotija cheese simulating traditional street-style flavored mouthwatering Elotes you can find Mexico! Alternatively , If unable to hunt down Cotija Cheese feel free experiment/replace with similar types like Queso Fresco or Feta which would work just as well). Squeeze Lime Juice generously for freshness while finishing toppings off lightly dusting Cilantro flakes on the top layer.
These tips for grilling perfect elote will make sure that you succeed when preparing this dish at home! Once complete be ready receive praises from your guests praising authenticity of taste its flavors because Mexican grilled corn-on-the-cob absolutely cannot be beaten in terms goodness display it brings out among us all.Also not forgetting possibilities are endless – start experimenting now creating own unique & delicious combination variations making every-time special than before ending being easily recognised as an expert grill master 😉
Step-by-Step Guide to Grilled Corn on the Cob Mexican: From Preparation to Serving
Are you ready to elevate your next barbecue or cookout? Look no further than grilled corn on the cob Mexican style! This delicious and colorful dish is sure to become a crowd-pleaser at any summer gathering. Follow this step-by-step guide for preparation, grilling, and serving of grilled corn on the cob Mexican.
Preparation:
First things first: gather your ingredients. You will need fresh ears of corn, olive oil, chili powder, paprika, garlic powder, butter, cotija cheese (or feta as a substitute), lime wedges and chopped cilantro.
Now it’s time to shuck the ears of corn. Make sure that all silk has been removed before soaking them in water for thirty minutes so they don’t burn when cooking.
While waiting take out a bowl mix one tablespoon of olive oil with half teaspoon of chili powder ,half tsp paprika,half tsp garlic power each then mixed them properly.Put aside until its being used
After thirty minutes remove from water ,pat dry using paper towel.Lightly brush every ear with some melted butter now generously brush spice mixture prepared .Feel free based on preference use more homemade tajin/spice blend for additional flavor explosion .When done sprinkle crumbled Queso fresco(or Feta) followed by freshly squeezed lime juice &chopped cilantro leaves.Set aside then head up that grill.
Grilling:
Set preheat the grill ovew medium heat,and place covers down.. Once heated clean grill grates carefully and lightly coat with non-stick cooking spray.
Place coated ears directly onto grill grate while making rotation from time-to-time.Layering of flavors come into play ;the smoked aroma coming from hissing kernels to perfection – visuals can be captivating too.Prepares senses !
Allow 10 -12mins for Grilling Every few mins rotate sides so as not to overcook it but receive charred black slightly.Lime gives nice tang to the dish ,try avoiding excess for leading up into sour territory .Remember its appearance that ultimately makes great culinary experience.These Mexican-style Grilled Corn on the Cob look pretty much vibrant with just right seasoning .
Serving:
Remove from grill using tongs then plate when still warm/cold can be counter productive to its sweet,salty and spicy flavors.Top servings with some more spices,Queso fresco, cilantro,red pepper flakes or hot sauce. This side becomes centerstage of any summer cookout once presented!
In conclusion…
Grilled corn on the cob Mexican style is a deliciously easy way to transform an ordinary barbecue into something unforgettable! From preparation through grilling and serving this dish you know your guests will never forget such lovely colorful display of magical charred kernels while interacting organically with alluring toppings –bright Queso cheese,paprika, chili powder blended together which eventually balances out one another in color & heat spectrum. So why not take it up as worthy challenge by following these simple steps we have outlined.
Celebrate sunny day filled with grilled juicy fare – elevate yours summertime outdoor cooking experience-by incorporating blissful fresh ingredients to make crowd-pleasing dishes such as our featured option today !
Grilled Corn on the Cob Mexican FAQ: Answering Your Burning Questions
Summer is the perfect time to fire up those grills and enjoy some delicious BBQ, but have you ever considered adding a little Mexican twist with grilled corn on the cob? This humble dish has become increasingly popular in recent years, thanks to its irresistible flavor combination of smoky charred kernels mixed with creamy cotija cheese and zesty spices. In this blog post, we’ll answer some frequently asked questions about Grilled Corn on the Cob Mexican-style, so you can impress your friends at your next backyard cookout.
1) What type of corn should I use?
The best option for Grilled Corn on the Cob is sweet or super-sweet varieties such as Honey Select or Peaches & Cream. These provide that perfect balance of juicy sweetness and tenderness while holding their shape when grilled.
2) Should I soak my corn before grilling it?
It’s not necessary to soak your corn beforehand if you plan on grilling it over direct heat. However, if you’re using indirect heat or cooking for an extended period, soaking will help prevent drying out.
3) What’s the secret ingredient for maximum flavor?
Mexican spices are key! A simple mix of chili powder, cumin powder and smoked paprika adds earthy warmth along with a hint of smokiness that brings everything together perfectly. As mentioned earlier – topping off with crumbled cotija cheese gives a creamy burst of salty tanginess which balances beautifully with all these flavors.
4) How long does the grilling process take?
This depends mostly on how hot your grill is set but generally 10-15 minutes should do the trick – You want those gorgeous black char marks running down each kernel without turning into burnt straws!
5) Can I customize my toppings to my liking?
Absolutely! You can try different herbs like parsley or cilantro sprinkled atop scattered roasted garlic bits added directly onto the ears during cooking (before being coated in butter). Or if you prefer a sweeter variation, try adding honey or maple syrup along with some cinnamon powder for a nice sugary touch. The possibilities are endless!
So there you have it; Grilled Corn on the Cob Mexican-style is an excellent way to spice up your outdoor BBQ offerings this summer season. With the right corn variety, spices and toppings, you’ll have your guests raving about how delicious they were! Don’t forget to snap some mouth-watering pictures of them in all their glory.
Top 5 Facts You Need to Know About Grilled Corn on the Cob Mexican
Ah, summer – the season of sunshine, picnics and grilling! And what better way to celebrate this joyful time than with a delicious cob of grilled corn Mexican style?
But wait, before you dive headfirst into preparing your next batch of grilled corn on the cob Mexican-style, there are a few facts that you should know first. So here are the top 5 things you need to keep in mind when cooking up some fire-roasted goodness:
1) It’s all about the seasoning: While plain grilled corn is certainly tasty on its own (especially if it’s fresh off the farm), adding some zingy seasoning can really take things up a notch. A traditional Mexican spice blend such as Tajín or chili powder mixed with lime juice and salt is an easy one that many people swear by.
2) Don’t skip soaking time: Many recipes will suggest soaking your corn beforehand in salted water for at least 30 minutes – and we recommend following these guidelines! This helps infuse extra moisture into the kernels and prevents them from drying out too quickly while they cook over high heat.
3) Tinfoil optional: Some people prefer wrapping their ears of corn in tinfoil before placing them on the grill but it isn’t necessary. In fact, leaving them uncovered creates more opportunity for those gorgeous char marks.
4) Consider husking : Although most folks toss their cobs straight onto the hot grates fully wrapped in green skin , partially removing some et then wrapping tightly again reduces burning or charring – plus makes it far easier to remove excess silk prior to serving.
5) Perfect timing is important: The beauty about grilling ear-shaped foodstuff like Corn Cob remains that cooks relatively quickly – typically less than ten per side once prepped right..However caution must be exercised not to let things get too burnt blackened edges which can result in unpleasant texture without any crunch
So there you have it – the top 5 things you need to know about grilled corn on the cob Mexican-style. With these tips in mind, there’s no reason why your next batch of fire-roasted goodness can’t be utterly delicious! Embrace tradition and enjoyy it with a side of creamy or crumbled cheese plus some fresh cilantro , then bask on those lovely summer vibes.
Spice Up Your Barbeque with Grilled Corn on the Cob Mexican
If you’re looking to add some fun and flavor to your barbecue, look no further than grilled corn on the cob Mexican-style. This delicious dish packs a punch with its smoky charred kernels and tangy lime crema.
To get started, all you need is some fresh ears of corn, butter or olive oil, salt and pepper, cayenne pepper (optional), lime juice, sour cream or Greek yogurt, crumbled cotija cheese (or feta as an alternative), cilantro and jalapenos for garnish.
Begin by prepping your grill to high heat. While it’s heating up take a sharp knife remove the outer husks off each ear of corn ensuring none are left over prior to cooking then brush lightly with either melted butter or Olive Oil making sure entire length including tip is covered in light coat before gently positioning onto hot griddle face down number so nonkernels touch flat surface keep rolling until sides have evenly golden colour across them becoming slightly blackened even blistered but not burnt through requiring removal this will indicate they have retained necessary moisture within individually cooked grains.
While the corn cooks make sure to turn each ear frequently ensuring every side gets caramelized goodness without burning. This should take about 10-12 minutes depending on how juicy your particular ears are turning when needed so they don’t burn too quickly allowing both texture balance between crispy crunchiness exterior soft interior creamy finish that makes eating one truly satisfying
Meanwhile use a small bowl mix together Lime Crema which blended comprises of sour cream/Greek yoghurt along with freshly squeezed lime juice for citrus acidic topping contrast flavour against sweetcorn natural sugars . Add salt and cumin creating spicier profile using optional dash Cayenne Pepperfor more bite especially if chillies aren´t being added as garnish later Then top things off dollop generous spoonful into single serving glass bowl then sprinklecrumbed Cotija Cheese –or Fetaas substitute- atop of Lime Crema and add cilantro to taste as well jalapenos for a bit more spice if your night is calling for heat.
Grilled corn on the cob Mexican style makes great accompaniment of carne asada, salsa chicken or even classic hamburger favorites by adding splash some sour spicy flavors between sips of ice cold beer, also can double up as vegetarian dish with no meat base whil being lactose-free – if mixed with plain Greek yoghurt instead sour cream offer vegan alternative.
So what are you waiting for? Head to your nearest farmers market, pick up some fresh corn, gather all the spices and garnishes listed above then get grilling. Soon you’ll be able to enjoy these delicious ears straight off the grilladd spice,sourness &creamy textural contrast creating perfect new take on this staple party side that’s truly unforgettable! Chef hats at ready everyone it’s time to refresh our summer food game plan.
Why Grilled Corn on the Cob Mexican Should Be Your Go-To Summer Dish
Summer is here, and there’s nothing better than indulging in some healthy yet mouthwatering dishes that are perfect for the season. Among them all, no other dish can be more satisfying and refreshing than grilled corn on the cob Mexican style.
The beauty of this dish lies not only in its delicious taste but also in its simplicity. All you need to do is grill the sweet corn till it gets smoky charred spots all over and slather with a combination of butter, mayo, cotija cheese (a crumbly Mexican cheese), cilantro and chili powder.
Let’s take a deeper look at why grilled corn is simply irresistible:
It’s quick
As summer days get hotter, we don’t want to spend too much time cooking. Grilled Mexican-style corn on the cob takes less than 20 minutes to cook from start to finish! So if you’re looking for a quick fix meal after work or just something easy to throw together before dinner parties – this one will become your go-to recipe.
Summery flavors & spices
Grilling brings out caramelized flavors that make this dish come alive – paired perfectly with summertime flavors such as lime juice zest and fresh herbs like cilantro. Every bite explodes with flavor thanks to cumin chili seasoning which adds heat without being overpoweringly spicy!
Healthful choice
Corn itself is high in fiber which keeps us feeling full while hungry; plus it’s gluten-free making it an ideal alternative grain option for those wanting healthier fare options during lunchtime BBQ gatherings among friends!
Mexican Flavors
Mexican cuisine boasts huge bold flavours which makes every single morsel absolutely packed full of flavour- And best part? This simple grilling method highlights those gorgeous tastes–There aren’t many things on earth so naturally flavorful … well perhaps avocado toast comes close?
Locally sourced food has benefits undoubted benefit whether because offers seasonal ingredients or helps support small-scale agriculture what better method to cook corn on the cob in summer than by locally sourcing your ingredients!
In conclusion, Grilled corn on the Cob Mexican style is perfect for lazy days spent lounging outside with friends and family. With its potent flavours filled with heat but still refreshing taste this grilled dish is a must-have addition to every barbecue spread out there! So go ahead, try out this lip-smacking recipe and savor each bite of its summery delight.
Table with useful data:
| Aspect | Information |
|---|---|
| Type | Mexican-style grilled corn on the cob |
| Ingredients | Corn on the cob, butter, lime, chili powder, cotija cheese, cilantro |
| Preparation |
|
| Serving suggestions | Serve with additional lime wedges and hot sauce on the side. Can be served as a side dish or as a snack/appetizer |
| Variations | Instead of butter, you can also use mayonnaise to spread on the kernels before grilling. You can also experiment with different spices and herbs to sprinkle on top, such as smoked paprika or oregano. |
Information from an expert
As an expert in Mexican cuisine, I can say that grilled corn on the cob is a staple dish during summertime celebrations. Mexicans love their corn and they have many ways to prepare it – one of which is through grilling. Grilled corn on the cob or “elote” in Spanish, is typically coated with mayo mixed with lime juice, chili powder, and cotija cheese before being cooked over charcoal fire or gas grill until tender and slightly charred. It’s then served hot and sprinkled with more salty cheese, cilantro leaves, and another squeeze of lime juice for added zing. This recipe offers a perfect combination of smoky flavor and savory taste that every foodie must try!
Historical fact:
Grilled corn on the cob, also known as “elote,” has been a popular snack in Mexico since pre-Columbian times. Mayan and Aztec civilizations are believed to have enjoyed this grilled treat seasoned with lime juice, chili powder, and cotija cheese.
