Grilled Mexican Corn on the Cob: A Mouthwatering Recipe with Tips and Tricks [Satisfy Your Cravings with Our Step-by-Step Guide]
What is Mexican Corn on the Cob Grilled?
Mexican corn on the cob grilled is a popular street food in Mexico that consists of roasted corn, typically topped with a mixture of mayonnaise, chili powder, lime juice, and cotija cheese. The dish offers a perfect balance between sweet and savory flavors while providing an enjoyable crunch when biting into it. This dish can be made easily by grilling fresh corn until charred and then adding various toppings for additional flavor.
How to make delicious Mexican corn on the cob grilled: A step-by-step guide
Mexican street corn, also known as elote, is a tasty and addictive treat that comes straight from the heart of Mexico. This flavorful dish features juicy ears of fresh corn smothered in creamy mayonnaise and crumbled queso fresco, with just the right amount of lime juice to add some tanginess to it all.
Looking for a way to spice up your next backyard BBQ or summer picnic? Learn how to make delicious Mexican corn on the cob grilled – you won’t be disappointed! In this step-by-step guide, we’ll show you everything you need to know about grilling up some irresistible elotes at home.
Ingredients:
– 1/2 cup mayonnaise (try using vegan mayo if desired!)
– 1 tablespoon chili powder
– Juice from one lime
– Salt and pepper, to taste
– Crumbled queso fresco cheese (optional)
Step One: Prepare Your Corn
First things first: prep your ears of corn by removing any husks or unappetizing parts. Give them a good rinse under cold water, then pat dry. Take out your grill and preheat it over medium-high heat so it’s ready when you are!
Step Two: Mix Up Your Mayo Recipe
In this recipe traditional mayo plays an important role because its creaminess can balance out the spicy kick coming from our other ingredients. And we’re adding extra flavor layers with chili powder and buttery Queso Fresco crumbles! These additions enhance both savory qualities while keeping chicken moist and tender.
Combine mayonnaise , chili powder ,freshly squeezed lime juice salt & freshly ground black pepper in small container or mixing bowl; stir well until smooth consistency forms.
Step Three: Grill The Ears Of Corn
Once grill has heated properly spread olive oil onto each side before placing directly onto hot surface.
Grill for five minutes, then flip and grill for another five minutes. Continue to rotate corn until each side becomes tender.
Step Four: Mayonnaise Extraction
The act of covering Elote with mayonnaise makes this street food stand out among others, giving it a rich taste that’s both salty and sweet. Spread the mayo mixture generously over each ear of hot grilled corn while ensuring it sticks around all areas as much possible!
Step Five: Cheese Coverage
Sprinkle Queso Fresco crumbles onto your now fully-mayoed Elotes evenly so none are left untouched by this creamy goodness!
Step Six: Finally, The Lime Finisher
Squeeze lime lightly over just made Mexican corn on cob – juice adds tangy finish to flavors which might have seemed overly buttery. If anything needs adjusting do not hesitate adding more salt/pepper/lime at any point in order get achieve perfect balance between these savory elements.
In conclusion grilling up some elotes is easy once you know what ingredients go into an authentic recipe; but mastering techniques requires practice- don’t count yourself discouraged if first batch does not come out exactly how imagined-everything about good cuisine takes time! Now that we’ve shown you how to make delicious Mexican Corn on Cob Grilled: A Step-by-Step Guide, go ahead put your own twist on dish or add accompaniments such as spicy chorizo or chilli pico de gallo. You’ll be set for fiesta foods year-round!
The secret ingredients for authentic Mexican corn on the cob grilled taste
When it comes to authentic Mexican cuisine, few dishes are as beloved and iconic as elote, or grilled corn on the cob. Simple yet satisfying, this humble street food has captivated taste buds across Mexico for generations and is now gaining traction in the US.
From the streets of Oaxaca to the bustling markets of Mexico City, elote vendors reign supreme with their mouth-watering charred cobs smothered in a tantalizing blend of spices, cheese, mayo and lime juice. But what makes this summertime classic so irresistible? It all comes down to a handful of secret ingredients that give elotes their signature flavor.
First things first: fresh corn. To get that juicy burst of sweetness that characterizes good quality elotes, you need to start with top-notch ears of corn. Look for bright green husks and plump kernels — avoid anything dried out or past its prime.
Once you’ve got your corn sorted, it’s time to prep your grill (or grill pan if indoor cooking). Rub each ear down with vegetable oil before throwing them onto some hot grates (use medium-high heat grill setting) . The goal here is a bit of gentle char without burning your cobs into oblivion – aim for 8-12 minutes until end up golden brown coloration; turning those brushes every couple minutes help too!
Next up are the seasonings–and trust us when we say there’s no shortage of options! Perhaps most ubiquitous among recipes are cotija cheese (saltier than regular shredded parmesan), sour cream or mayonnaise based sauces mixed along single-clove garlic minced till paste-like consistency.. While these traditional toppings can be delicious—what elevates great-tasting Elotes seasoning profile—is adding chile powder or paprika/cayenne pepper mix giving off added depth & spiciness which won’t overpower original flavors while still adhering towards authenticity.
The final touch? A squeeze of lime juice just prior to enjoying! This might seem like an optional step, but believe us—it’s essential. Lime cuts through the richness of cheese/mayo sauce and gives elotes a refreshingly bright finish.
In conclusion ,ur tasting journey starts with locally sourced fresh corn on the cob, then grilling each ear till golden brown coupled along seasonings consisting cotija cheese or sour cream based sauces mixed with chile powder or paprika/cayenne pepper blend — ends up creating warm & inviting aroma backed by spicy undertones complementing mild sweet taste inherent in Corn. A squirt of citrus “juice” imparts tongue tingling freshness which overall translates as authentic Mexican grilled corn-on-the-cob experience one can’t miss out this Summer!
Frequently asked questions about Mexican corn on the cob grilled answered
Mexican Corn on the Cob, also known as elote, has become quite popular over the years. It’s a flavorful and budget-friendly side dish that you can enjoy with all kinds of meals. But if you’re new to grilling corn or have never tried Mexican corn on the cob before, you may be wondering how to go about it. Luckily for you, we’ve rounded up some frequently asked questions about grilled Mexican corn on the cob that are all answered below.
1) What is elote?
Elote is simply Spanish for ‘corn’ but in culinary terms refers specifically to deliciously charred and crisply grilled ears of sweet corn that are smothered with spicy mayo-like sauce (consisting mainly of mayonnaise, sour cream/Crème fraiche), crumbled cheese such as Cotija Feta Cheese and chili powder mixture sprinkled over it.
2) Do I need any special tools or equipment to grill elote?
Nope! You don’t require any specialized gadgets unless passion for perfect presentation drives your desires: Standard kitchen tongs work fine when flipping them during cooking & serving occasions; however an option could be using wooden skewers if prefer easier holding while slathering toppings with utensils etc :(Neatness matters).
3) Can I use frozen or canned corn instead of fresh ears of sweet corn for this recipe?
Fresh ears would obviously deliver more flavor owing to their natural juiciness which unfortunately will not be present in either frozen or canned substitutes due to freezing/ storage process thus resulting smaller kernels upon thawing
plus suffer from erratic inconsistent final texture finished product .)
4) How do I prepare my ear(s) before putting onto a grill sheet/tin foil?
Before anything else try picking out large freshly harvested ones at local markets ; Once purchased clean dirt off husks rubbed gently under running cold water then peeled back mohair like fibers to reveal vibrant yellow soft kernels. Apply Olive oil or other neutral cooking oils, sprinkle with Mexico style chili powder paprika based solutions then wrap tightly in Aluminium foil and place it directly on hot grill and let do its job.
5) How long should I cook the corn for?
You can typically be done anywhere between 10 to 15 minutes depending on what specie of maize is being used (sweetcorn takes longer than large-grain variety); – Plus butter & charring desires quickly varies from one person another so always take a taste test when minimums are reached
6) What’s the best method for grilling elote?
Aim for even heat distribution by using charcoal/ gas based barbeque Grill equipped with weather-tight lid to preserve optimal temperatures within the cooking chambers
If all you have is access to an oven – Turn up maximum broil settings along cleverly placed tin foil covered sheet directions evenly spread apart per kernel-sized ear sizes – just watch them closely as improper attentiveness could lead into burning / blackening mishaps!
7) For those who like their foods spicier, how can you jazz things up?
Add more sprinkles of red pepper flakes , Increase Chili powders amount upon each coating layer until desired flavoring strength achieved ; Lime Juice Pineapple juice coatings help give that unique tantalizing tanginess whilst oregano herbs heighten aromatic senses.
8) Is there anything else we need before digging in?
Let your masterpiece cool down briefly without pre-emptive tableside service: You don’t want anybody choking😂 once served, top off everything with juicy slices avocados onions wedges garnished alongside Cilantro leaves. Now sit back grab your favorite drink close eyes imagine yourself somewhere far-diverted scintillating sights sounds aromas tastes; It’s That Simple
Top 5 facts to know before trying your hand at making Mexican corn on the cob grilled
Mexican corn on the cob, or elote as it’s known in Mexico, is a deliciously addictive dish that has taken the culinary world by storm. Grilled to perfection and smothered in a blend of spices and creamy cheese sauce, elotes have become an essential part of any outdoor cookout.
While making Mexican corn on the cob grilled might seem like a simple task, there are some crucial facts you should know before trying your hand at this delectable treat. To help you out here are our top 5 must-know facts about making Mexican corn on the cob grilled:
1) Quality Corn
The first and most obvious step to preparing tasty elotes is to select high-quality fresh ears of corn from your local farmer’s market or grocery store that preferably sources non-GMO produce. While this may seem intuitive, many home chefs make the mistake of using canned or frozen kernels which can affect the texture and taste experience.
2) Soak The Ears Of Corn For An Hour Before Cooking them
Soaking corn husks ensures perfect grilling with great flavors while also preventing overly dry corn cobs. Many people do not realize how much soaking improves their ability to grill successfully so don’t skip this important step!
3) Proper Grilling Technique
Grilled flavor adds depth to any food item including Elote! It takes 10-12 minutes per ear under proper heat maintaining enough distance between each other for even heat distribution. If possible consider cooking inside foil paper along with butter/cooking oil herbs gives additional flavors providing juicier bites especially when done correctly over coals rather than using gas-fired grills
4) Spices And Condiments Are Key
Mexican street vendors often prepare traditional elotes covered in chili powder (Tajin), grated cotija cheese mixed with mayo/sour cream topped with cilantro/oregano juice squeezed lime wedges; for more middle eastern twist add harissa, and feta cheese. Before grilling rub with butter/oil using the flavors you enjoy and add these spices after grilling for maximum flavor.
5) Keep Hygiene In Mind
It’s essential to practice good hygiene standards while cooking anything especially when working with fresh produce since they have bacteria which may cause stomach infections. Always wash hands before handling vegetables or taking a snack break as well as be mindful of food safety procedures at all times:using separate spoons/plates for each sauce mix used, care in safe cross-contamination etc.
In conclusion:
Making Mexican corn on the cob grilled is an easy yet tricky experience that requires proper techniques and keeping hygiene principles firmly in mind.Assemble your ingredients, get seasoned up right away then plan out ahead of time what makes sense based upon where you are cooking (indoor vs outdoor), how many people will enjoy this tasty dish – so start exploring today! With our top 5 must-know facts about making delicious elotes, you’re sure to impress your guests – just be prepared to make more as there’s never enough once someone takes that first bite.
Serving suggestions and variations: Adding spice and flavor to your mexican corn on the cob grilled
Mexican corn on the cob, also known as elote, is a popular street food dish that originates from Mexico. It’s all about taking juicy, sweet and crisp corn on the cob grilled to perfection and adding spice and fresh flavors in a way that will leave your taste buds thanking you.
You can enjoy this delicious snack in a variety of different ways – with toppings ranging from melted cheese to zesty lime juice sprinkled over it. To make sure you’re serving up the ultimate Mexican corn on the cob experience for your guests or family members, here are some great suggestions and variations for how to add both heat and flavor:
1) Firstly, let’s start by prepping our corn. A trick to getting more tender kernels of grilled corn is soaking them un-husked for an hour before grilling (optional). Trim off any excess husk at the top of each ear if required then grill those babies until cooked evenly across.
2) We recommend brushing olive oil or melted butter onto the corn prior to grilling. This helps ensure maximum charred goodness while cooking!
3) Toppings wise there’s no one-size-fits-all suggestion; we have provided 7 perfect garnish combos that are guaranteed winners:
– Cotija+chili powder+cilantro : Sprinkle cotija cheese mixed with chili powder over hot elotes then finish everything off by topping with chopped cilantro.
– Mayo+sour cream+cayenne pepper: Add equal parts mayo & sour cream into a small bowl, season it using cayenne pepper plus salt followed by smearing generously over the ears of hot-grilled Elotes
– mashed Avocado+Cotija +lime juiceCrumble cotija cheese pieces overtop avocado mash then squeeze freshly squeezed limejuice together for tanginess like nothing else!
– Garlic+butter:+Parmesan:mix ½ cup grated Parmesean with softened unsalted butter (4tbs), garlic powder then brush on hot Elotes.
– Salsa+queso fresco+jalapeno: Dice up jalapeños(2stems) into small pieces. Then combine it with your favorite salsa flavour, crumbling queso fresco cheese atop the ears of elote also seasoning wuth salt to taste
– Pesto + Parmesan : Spread home-made or store bought basil pesto all over hot corn and sprinkle grated parmesan over top for ultimate green tangy-goodness.
Nacho toppings variation: No really! think outside taco Tuesday a là chili flakes+limes+Cotija OR Chile ancho-mayo mix+cilantro – you’re basically eating nachos in cob-style & loving it!
In conclusion, whatever way you choose to dress-up and spice your Mexican corn on the cob, get ready to enjoy this richly-flavoured classic dish that’s as versatile as they come. So why not experiment today by trying out some of these tantalising variations and serving suggestions? Your tastebuds will thank you for it!
The cultural significance of Mexican corn on the cob grilled in modern-day cuisine and celebrations
Mexican corn on the cob, or elote as it is commonly known, has become a staple feature in modern-day cuisine and celebrations, not only in Mexico but also globally. It is undoubtedly one of the most popular street foods in Mexican culture – grilled over an open flame until charred, then coated generously with butter or mayonnaise while still hot.
However, beyond its exquisite taste and texture lies a more profound cultural significance that dates back centuries ago to pre-Columbian times when maize was considered sacred. The Aztec people worshiped Maize god who they believed provided for their nourishment and survival. They revered this crop so much that it became an integral part of their religion and culture.
As such, corn holds immense importance in Mexican culture because it represents life itself—the cycle of sowing seasons to harvest signified regeneration. As food enthusiasts worldwide continue discovering new ways to incorporate this traditional dish into modern meals/festivities (such as Cinco de Mayo), we observe two things:
Interesting Flavors!
Mexican corn can be prepared uniquely according to personal preferences with various toppings like cheese, lime juice cilantro seasoning ans spices from local farms without losing its originality- which speaks volumes about the creativity inherent in ancient recipes being optimized today.
Keeping Tradition Alive
Mexicans celebrate many holidays during which Elote takes center stage – primarily during Dia de los Muertos (Day of the Dead). This day provides an opportunity for families who have lost loved ones to offer them favorite family dishes known as Altar items at gravesites/offrendas around their town/cities’ streets—notably including Elote alongside other delicacies like pan de muerto (bread of death) , sugar skulls among others .
In conclusion: In embracing Corn on the Cob within our culture—rather than simply copying or adopting practices purely based on trends- we grow closer towards keeping alive traditions throughout generations – reflecting upon historic connections between all cultures involved: both past and present. Therefore it is important to honor the originality of this dish by celebrating its intense significance to Mexican culture while embracing modern trends throughout time.
Table with useful data:
| Ingredients | Measurements |
|---|---|
| Corn on the cob | 4 ears |
| Butter | 1/4 cup |
| Cotija cheese | 1/2 cup |
| Cilantro | 1/4 cup |
| Jalapeño pepper | 1/2 diced |
| Lime | 1 |
| Salt | To taste |
Information from an expert
Mexican street corn, also known as elotes, is a popular dish that has been enjoyed for centuries. Grilled to perfection over charcoal and then slathered with mayo, cotija cheese and sprinkled with chili powder or paprika; it’s truly a mouthwatering experience! This delicious snack can be found in almost every part of Mexico, where vendors set up their grills on the streetsides attracting endless queues of hungry customers. So next time you’re in Mexico or want to host a summer BBQ party at home – don’t forget to add this classic Mexican delicacy to your menu!
Historical fact:
Mexico is the birthplace of corn, and grilled corn on the cob has been a staple in Mexican cuisine for centuries. Known as “elote,” this dish was popularized by street vendors in Mexico City during the early 1800s and remains a beloved snack throughout Mexico today.
