Grilled Mexican Corn on the Cob: A Delicious Recipe with Stats and Tips [Satisfy Your Cravings and Impress Your Guests]
What is Mexican corn on the cob grilled?
Mexican corn on the cob grilled is a popular street food dish made from sweetcorn that has been dressed with mayonnaise, cotija cheese, chili powder, and lime juice before being char-grilled over an open flame.
This recipe originated in Mexico but has quickly become popular worldwide due to its unique blend of flavors and textures.
The result is a delicious side dish or snack that can be enjoyed during summer months at barbecues or any time you feel like something savory with a bit of spice.
FAQ: Everything You Need to Know about Mexican Corn on the Cob Grilled
Mexican Corn on the Cob Grilled or Elote, as it is popularly known in Mexico, has become a staple food at summer barbecues and street fairs all over the world. This delicious roasted corn dish is smothered with mayo, cotija cheese (a type of dry and salty Mexican cheese), chili powder and a hint of lime juice that make your mouth water just thinking about it.
Here’s everything you need to know about Mexican Corn on the Cob Grilled:
1. What are some typical ingredients for making Mexican Corn on the Cob?
Elote traditionally includes fresh ears of grilled corn slathered in mayonnaise, Cotija cheese or queso fresco (feta can be substituted if not available), cayenne pepper, salt/pepper to taste and topped with freshly squeezed lime juice by preference.
2. Do I have to grill my corn outside? Can’t I roast them indoors?
Good news! You don’t necessarily have to grill your corn outdoors since an oven-roasted version of this recipe works wonders too. When using an oven: preheat the oven to 400F place shucked & cleaned ears directly onto an ungreased baking sheet cook until slightly brown approximately 25-30 minutes rotating occasionally remove from heat once finished cooking proceed finishing steps below starting w/mayo
3.What techniques should I use while grilling my Elotes?
There are different ways you can prep your ears before cooking such as blanching giving them some char then coating them thoroughly in mayo before dunking into any spices of choice… However; one common adjustment made when roasting these particular foods involves removing husks completely revealing kernels’ off-colour white shades enhances flavour increases nutritional value than leaving them exposed instead charring their outer layer creating visual texture prior to brushing/marinading/grating seasonings like chilli powder/cheese/lime themselves garnishing presentation meets serving suggestion putting on sides small bowl cilantro scattered over
4. What is Cotija Cheese?
Cotija cheese is an aged cow’s milk cheese that originates from the town of Cotija, Michoacán in Mexico. This dry and salty cheese has a crumbly texture making it an excellent topping for Elote.
5. Can I use other types of cheese instead of cotija?
Yes. If you can’t find Cotija cheese, queso fresco or feta are great substitutes as they are also readily available at most grocery stores.
6.What tools will I need for Cooking Mexican Corn on the Cob Grilled/Elote?
You simply need a grill if going with outdoor roasting method else cooking sheet/griddle together accessories like tongs/silicone brushes/butter knives/forks/etc., ingredients mayo/chili powder/Cotija Cheese/limes needed complement entire dish etcetera depending preferences desired outcome accentuate palate touch spices something mild spicy but satisfying balance flavours sufficiently enough without overwhelming your taste buds hungry stomach lastly side plates napkins presentation!
7.How long should I cook my corn before seasoning?
It varies among different people because not everyone desires kernels cooked to same level tenderness possible; therefore watching closely while charring them crisply done roughly 12-15 minutes depending heat intensity aim achieve full flavour effect: caramelized sweet meets complex depth created by toppings provided creates ultimate summery snack anytime! Every bite delicious loaded mix promises savoury notes tangy zing perfectly combined one beautiful creation – trust me try out this recipe today surprised pleased results Taste Nirvana Style Plus – Enjoy!!
Top 5 Facts You Didn’t Know About Mexican Corn on the Cob Grilled
When it comes to summer barbecues, one staple dish that you simply can’t skip is corn on the cob grilled to perfection. And what could be better than spicing up this classic with a Mexican twist? Not only does adding chili powder and lime juice give your grilled corn an irresistible flavor kick, but there are also plenty of fascinating facts about this beloved street food that will make you appreciate it all the more. Here are the top 5 surprising things you didn’t know about Mexican corn on the cob grilled:
1) Corn was first domesticated in Mexico
That’s right – maize (corn’s scientific name) was first bred in Mesoamerica over 9,000 years ago by indigenous people who carefully selected and crossbred various wild grasses to create a nutrient-rich crop which would become a cornerstone of their cuisine. So when you bite into that juicy ear of Mexican-style grilled corn, not only are you enjoying a delicious treat – you’re tasting history!
2) Grilled Corn is Street Food Staple in Mexico
Corn on the cob may be common at American BBQs, but south of the border this humble snack has enjoyed cult-like status for generations. From bustling city sidewalks to rural roadside stands, vendors known as La Michoacana sell elotes (as Mexicans call their version of roasted ears of corn) slathered with everything from butter and salt to mayo and cheese.
3) Elote or Esquite – Two types distinguishable delicacies Mexicans Highy prized.
While most foreigners might think they know what encompasses mexican style off-the-cob-grilled corn dishes consist just based on appearance served during fancy events & occasions however every local knows two different ways: One being ‘elote’ & another being ‘esquites’.
The former “elote” generally involves taking freshly cooked whole entire cobs straight out off grill then brushing them lightly with crema or sour cream, sprinkling cotija, parmesan or feta cheese on top and then adding fresh lime juice (served alongside to push out full flavor potential) with handful of the chilies either ground/pulverized & seasoned/hot sauce is common to garnish.
Similarly, “esquites” are essentially same roasted charred sweetcorn detaching the kernels from cob prior giving mixup preparation. These tasty bite-size pieces drowned in creamy chili powder spiced broth topped off with mayo based dressing complemented hot corny soup that really hits comforting spot during rainy season.
4) Chili spices aren’t just our everyday spice anymore
While American cooking staples may include cumin, garlic salt or worcestershire , any real traditional Mexican know they’re not quite cutting it without extra pinch of chili-lime seasoning thrown into bowl for good measure. This can take heat palatable level up notch while bringing zesty citrus acidy taste that rounds out flavors signature only found south-of-the-border treat staple like at Mexican BBQ.
5 ) Grilling Process evolved over time
Traditional method Mexicans used roasting ears involves first cleaning ear gently scrubbing under water ridding excess silk husk dirt debris before soaking fully submerged cold water anywhere between 30 mins to couple hours making sure every aspect absorp moisture. After drumming dry is completed,drape aluminum foil paper around lightly brushing melted butter/margarine mixture onto exposed kernels/tassels portion wrap tightly together.Triple til papoose tight wrappage possible.Albeit in modern times innovatively pleasuring trend many Barbecuers now are using stalk version known as ‘Mexican Street Corn’with spunky novelty overtaking indigenously time consuming one.People along street vendors would shave them kernel by prep doing swift vertical chop down cobbet,serving them straight into plastic cups drenching in some flavorful thick escabeche featuring salty creaminess drenched .
The Best Mexican-inspired Seasonings for Your Grilled Corn on the Cob
When it comes to grilled corn on the cob, there’s nothing quite like adding some Mexican-inspired seasonings to elevate the flavor. From tangy lime and chili powder to spicy cayenne and smoked paprika, these seasonings can take your favorite summer dish from ordinary to extraordinary in just a few shakes.
So if you’re looking to spice up your corn on the cob game this grilling season, here are some of the best Mexican-inspired seasonings you should consider:
1. Tajin: This popular Mexican seasoning blend is made with chili peppers, salt, and dehydrated lime juice. It adds a zesty tanginess that pairs perfectly with sweet corn.
2. Ancho Chili Powder: Made from dried poblano peppers, ancho chili powder has a mild heat that won’t overpower the sweetness of grilled corn. It also has a smoky flavor that works well with charred kernels.
3. Cayenne Pepper: For those who like things hot and spicy, cayenne pepper is perfect for giving grilled corn a kick. Just be sure to use it sparingly or mix it with milder spices so as not to overwhelm your taste buds.
4. Smoked Paprika: Another smoky option is smoked paprika which imparts a rich earthy flavor without being too intense in terms of heat level.
5. Cumin: Often used in traditional Tex-Mex dishes like chili con carne and fajitas, cumin adds an aromatic warmth that complements sweet grilled corn perfectly.
6. Garlic Powder: A little bit of garlic powder goes a long way when added as seasoning on fresh-off-the-grill ears of sweetcorn – they’ll give them another depth of flavour everyone will love!
7) Cotija Cheese- Though technically not a seasoning but it garnishes food tremendously! So simply add cotija cheese over roasted or barbecued ear-cobs – this salty addition will get caramelized over the corn in a way that makes it impossible to resist.
So there you have it – some of the best Mexican-inspired seasonings to use on your grilled corn on the cob. Whether you prefer tangy and zesty or smoky and spicy, adding some of these flavors will make your summer cookouts even more delicious. Just mix and match until you find your perfect combinations that fit into your culinary preferences. Get ready for an explosion of flavors with each bite of sweet juicy kernels!
Mexican Street Food at Home: Why You Should Try Making Grilled Corn on the Cob
Looking for a new and exciting recipe to add to your at-home dining experience? Look no further than grilled corn on the cob – one of Mexico’s most beloved street foods.
Street food in Mexico is a cultural institution. From tacos al pastor, tamales, elote (grilled corn on the cob), churros drizzled with chocolate sauce or spicy chili flakes, Mexican street cuisine offers an abundance of flavors and super fresh ingredients that make them all-time favorites worldwide. Elote has been enjoyed as a traditional snack for centuries before becoming popularized as street food. There’s something nostalgic about biting into sweet kernels slathered with salty cheese topped up by sour cream and savoring the essence of summertime.
So why should you try making grilled corn on the cob?
Firstly, it’s incredibly easy to prepare; anyone can do it whether they have access to a grill or not! Grilling provides such unique flavors that are impossible to achieve simply by boiling or microwaving your vegetables . Grilling is key when It comes to enjoying perfectly charred ears of succulent maize seasoned just right .
Secondly , the versatility. You can customize each serving according to taste preference – dusting over cotija cheese defeats adding flecks sweet paprika powder makes it tasty yet adds drama in color contrast). With its subtle natural sweetness balanced only slightly by tangy creamy elements like lime butter filling each kernel crevice which readily opens additional doors towards experimenting mixing other garnishing ideas like mayonnaise flavored with cilantro coupled up with hot sauce concoctions made from homemade hot oil sauces possibilities become endless creating infinite options catering every mood palate
Finally & certainly worth mention- Because LifeIs short and so are summers – this classic dish evokes feelings that come flooding back after sampling heavenly bites perfected void of any distractions.
In conclusion “Elote” embodies everything one loves about quick handheld snacks representing cultures across Latin America. So when you start dreaming of the perfect summer evening bite, look no further than this Mexican classic!
Tips & Tricks for Cooking Delicious Mexican-style Corn on the Grill
Grilling is a quintessential summer pastime, and no cookout would be complete without the smoky aroma of perfectly grilled corn on the cob. But if you’re looking to elevate your grilling game while adding a touch of Mexican flair to it – then look no further than this classic dish with some additional tips!
Mexican-style grilled corn has always been an immensely popular street food in Mexico; however, its popularity has grown significantly over time, and now it’s one of the most sought-after dishes during the summer months.
So how do you make that perfect batch of mouth-watering Mexican-style grilled corn? Here are some clever tips & tricks:
1. Leave the Husks On
Before throwing your fresh ears onto grill waiting for charred perfection, first thing’s first – leave those husks on! The husk actually serves two purposes:
-Firstly, they prevent moisture from escaping which helps keep them juicy throughout the grilling process.
-Secondly, they protect each ear from burning or being ruined by high heat/flames!
2. Soak In Water
The next essential step is to soak those ears in water for around 30 minutes before placing them onto grill-in-direct heat. Soaking ensures that moisture stays inside (combating dryness), prevents burning during cooking (like staying-at-home because nobody enjoys burnt cobs!), AND helps secure flavorful absorption once sauces/spices have been added.
3. Get Creative With Flavored Butter
Once sprayed lightly with non-stick cooking-spray/oil, seasoning begins… Starting with infusing any flavored butter of choice under peeled-back husks before re-covering tightly again for optimal results as inputting directly into foil will dry out ill-flavored products than cannot compete against superior soaked-meets-grilled variation…
Some delicious Mexican-inspired options include cilantro-lime butter mixed with chili pepper flakes; spicy chipotle butter enhanced with paprika and topped with cotija cheese; garlic-butter flipped sweet and salted corn for a flavor explosion, or even queso blanco butter bath!
4. Don’t Be Shy With the Spices
Truth be told, Mexican-style grilled corn could not merely withstand a fair amount of spices but honestly perform better by them. Once brushed generously in flavored-butters under husks covering completely again *(before grilling-in-direct heat)* adding spice blends towards end.
Some popular choices include smoked paprika & chili powder for an authentic smoky taste with hauntingly warm flavors that will meld deliciously with this typically mild vegetable!
5. Grilled Corn Assemble?
Here’s where it gets interesting – assembling garnishes after finishing off chars can provide added hints of flavor complexity to guests or family members alike…
Starting from coat-on sauces like creamy mayo enhanced mixed chile-lime-garlic concoctions and sprinkle-able toppings ranging from freshly-grated parmigiano-reggiano dusting through crushed pumpkin seeds (for sweetness) too finely chopped cilantro to refresh every bite – there is no limit to how you can customize these cooked ear vegetables!
Mexican-style grilled corn is undoubtedly one of the most criminally underrated dishes at cookouts…this dish has the potential to steal anyone’s attention! With just a few simple tricks up your sleeve, you’ll take your cooking game up several notches while tasting Mexico alongside cheesy-kissed ears… Enjoy thrilling those tastebuds!
From Classic to Creative: Unique Ways to Prepare Your Mexican Corn on the Cob Grilled
Mexican corn on the cob is a traditional treat that has been enjoyed for generations, and it’s not hard to see why! This tasty snack features juicy and tender grilled corn, smothered in creamy mayo, tangy cotija cheese, spicy chili powder, and fresh lime juice. It’s a classic combination of flavors that will have your taste buds dancing with joy.
But while the classic version is undoubtedly delicious, why not mix things up a bit? There are plenty of unique ways to prepare Mexican corn on the cob that will take this dish from ordinary to extraordinary. Here are our top picks!
1. Mexican Street Corn Salad
If you love the flavor of Mexican street corn but don’t want to deal with eating it off the cob, then try making it as a salad instead! You’ll still get all those great flavors like crispy sweetcorn kernels mixed with sour cream, cilantro leaves or finely chopped parsley along with diced tomatoes & red onions.
2. Chipotle-Lime Butter Corn
This flavorful butter is made by blending softened butter with chipotles in adobo sauce (which can be found canned at most grocery stores), honey or agave nectar (for sweetness) and zesty lime zest. Then slather it onto hot grilled ears of corn for an unexpected twist.
3. Spicy Grilled Pizza-Style Corn Cobettes
These “pizza-style” corncobs feature sliced jalapeno peppers layered over parmesan cheese sprinkled across buttered cobbets so that they stick – watch them sizzle until golden brown on your grill grate! Finish off these fiery bites by tossing them into Parmesan herb breadcrumbs before enjoying.
4.Cilantro Lime Mayo Topped Corn
Looking for something fresher than canned salsa dip? Mix some freshly squeezed lime juice into velvety mayonnaise sauces along with minced cilantro leavesand crushed garlic as per taste . Brush over hot corn on cakes and let its flavors burst into your mouth.
5. Grilled Mexican Street Corn Nachos
Pressed for time? Transforming the classic cob-style corn-on-the-cob experience into crunchy, crispy nachos takes a few simple steps—start with grilling delicious whole corncobs as usual (sliced kernels off), then slather it with roasted pimento cheese before finishing up by breaking the grilled kernals down to crumbs or simply cut them out over tortilla chips baked crisp in an oven, accentuating the gooey layer of melted queso fresco followed by juicy avocados or guacamole dollops toppled all over.
With these innovative twists on traditional Mexican street corn recipes, you’re sure to find something that will satisfy your cravings for both flavor and creativity! So go ahead and kick back – enjoy some freshly-made margaritas while cooking up a batch of unique Mexican-style corn dishes that are sure to wow everyone around you—together they form such prized sensations one would never wish food dreams expire!
Table with useful data:
| Ingredients | Amount |
|---|---|
| Corn on the cob | 4 ears |
| Butter | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Cilantro (chopped) | 2 tablespoons |
| Lime wedges | 4 |
Information from an expert:
As a Mexican cuisine expert, I can attest that grilled corn on the cob (also known as elote) is a staple in traditional Mexican street food. The simple yet irresistible combination of smoky charred flavor, salty cheese, tangy lime juice and spicy chili powder makes it a popular choice among locals and tourists alike. To achieve the perfect grilled corn on the cob, use fresh ears of corn with husks intact to retain moisture while grilling over medium heat for around 15-20 minutes. Once cooked, slather with mayonnaise or sour cream before topping with grated Cotija cheese and sprinkling generously with Tajin seasoning for an authentic taste of Mexico’s rich culinary heritage.
Historical fact:
Corn, or maize, has been a staple crop in Mexico for thousands of years and has played an important role in the country’s history and culture. Grilling corn on the cob over an open flame is a traditional cooking method that dates back to ancient times, when early civilizations roasted their crops over hot coals or wood fires to preserve them for winter storage. Today, grilled Mexican corn on the cob remains a popular street food dish enjoyed by people around the world.
