Corn-on-the-cob

Mexican Street Corn Recipe (Elote)

You can easily find corn anywhere during the summer months. When summer peaks and corn is abundant is almost impossible not to incorporate this sweet and inexpensive vegetable in our summer “fiestas.” Although it’s true that butter makes the corn taste delicious on its own, I decided to kick up the flavors with a few fun, tasty toppings. I did have a blast making these with my son. I share three ways of making corn on the cob going from delicious to extraordinary, so pick up your corns and make them the talk of your Picnics and BBQs or any other summer outings.

Corn-on-the-cob-recipe

Mexican Street Corn Recipe (Elote)

I love the summer months, especially because of all the seasonal vegetables I find in my area, like these fresh corns on the cob. One of the things I pay close attention to when picking up fresh corn is the outer part of the corn (the husk). I make sure the corn husk looks bright green, wrapped tight into the corn. Another sign of fresh good corn is a slightly damp feel to them.  I also avoid removing the husk until it is just time to cook them. I hope this two tip helps you in your journey of picking up fresh corn.

Roasted Corn Recipe (Elote)

I decided to roast the corn in the oven; you can definitely grill the corn if that’s your preference.  No matter what method you use for your convenience, I guarantee the toppings will make the corn shine. Grilling or, in this case roasting the corn brings out the natural sweetness and earthy flavors of the corn. There are many different ways to prepare corn before cooking it. You can keep the husk on or off. In this recipe, I decided to peel down the husk and use it as a handle at eating.

Fresh-corn

To make this Mexican Street Corn Recipe, I use very simple ingredients you probably have on your pantry.

Fresh Corn:  During the summer months, you can find fresh, bright, and perfectly sweet corn. I love corn because this sweet and juicy vegetable is a blank slate to play with the flavor we love. And that’s what I did here. The flavors of these corn on the cob are a balance between sweet, spicy, and flavorful.

Cheese:  In this recipe, I use freshly grated parmesan cheese. You can substitute for Cotija cheese.
Chilli powder:  Chili powder makes the corn taste so good. You can also use paprika or any other spice you prefer.
Powder garlic:  I love garlic flavor, so it is only fair to use it on my corn. 
Pepper flakes:  The flakes give a nice kick to the corn. It pairs really nicely with the sweetness of the corn.
Mayonaise:   I like the taste of mayo with the corn. It tastes very creamy and delicious. If you are not a fan of mayo, you can easily substitute for crema,  sour cream, or even more butter. 
Lime:  It gives a distinctive zesty sour flavor that I love. 
Your favorite bag of chips:  This is one of my favorite. I decided to crumble one of my son’s favorite bags of chips called Takis. This bag of chips is known for its spicy, intense taste. This is our favorite, and it was a great way to encourage my 11-year-old son to eat corn for the first time. You can substitute for your favorite bag of chips. I just put some chips in a sealed bag and crush them using my hands. 

Takis

These Mexican Street Corn are the perfect snack or side dish for July 4th, Labor day, or any Summertime events. I hope this recipe gives you a nice start on making delicious roasted or grill corn for you and your loved ones. Happy Summer!

Corn-on-the-cob

*Preheat oven to 350

The first step to make this deliciousness is to prepare the corn to be roasted. For this, I gently peel down the husk of the corn, and I also remove the tassel of silk strands. Then, using cooking twine, tie the husk together. This will make things easy to grab the corn. Then, Place the corn on a large baking sheet.

Roasted-Corn-recipe

Next, brush the corn with butter. I use unsalted butter because I don’t want them to be too salty—place them in the oven and roast the corn for about 20 minutes.

Brush-the-corns-with-unsalted-butter

Easy-Roasted-Corn

Now, let’s use our Toppings:

I use mayonnaise on this cob of corn, which you can substitute for sour cream or crema. Then, I sprinkle some grated parmesan cheese and pepper flakes, followed by a squeeze of fresh lime juice. It tastes so good!

Mexican-Street-Corn

To make the corn on the cob with your favorite bag of chip:

As I mentioned before, I used our favorite chips, which are Takis. I use mayonnaise on this cob of corn, which balances the spicy flavor of our favorite chips (Takis). These chips are very spicy, but they taste so good! If spicy is not your thing, choose your favorite bag of chips. I also use grated cheese and lime.

Easy-Mexican-Street-Corn-Recipe

As for the other cob of corn, I did a simple, flavorful topping. I squeeze half of a lime over the corn, sprinkle garlic powder, chili powder, and very little cheese. And there you have it, three delicious ways of kicking up the flavors on your roasted corn.

Corn-on-the-cob-recipe

Below you will find a convenient printable recipe card. Please, feel free to leave any comments and/or suggestions. Looking forward to hearing from you!

Corn-on-the-cob

Mexican Street Corn Recipe (Elote)

These Mexican Street Corn are the perfect snack or side dish for July 4th, Labor day, or any Summertime events. I hope this recipe gives you an excellent start on making delicious roasted or grill corn for you and your loved ones. Happy Summer!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 684kcal
Author: Evelyn Saviñon

Ingredients

  • 3 fresh corn
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1 tablespoon pepper flakes
  • ¼ cup mayonnaise
  • 2 limes
  • Your favorite bag of chips

Instructions

  • *Preheat oven to 350
  • Gently peel down the husk of the corn, and remove the tassel of silk strands. Then, using cooking twine, tie the husk together. This will make things easy to grab the corn. Then, Place the corn on a large baking sheet.
  • Next, brush the corn with melted unsalted butter and place them in the oven. Roast the corns for about 20 minutes.

Now, let's use our Toppings: First idea:

  • Brush mayonnaise on the cob of corn. Then, sprinkle some grated parmesan cheese and pepper flakes, followed by a squeeze of fresh lime juice. It tastes so good!

To make the corn on the cob with your favorite bag of chip:

  • As I mentioned before, I used our favorite chips, which are Takis. Brush mayonnaise on this cob of corn, then cover all sides of the corn with grated cheese and squeeze some lime.

As for the other cob of corn, I did a simple, flavorful topping.

  • Squeeze half of a lime over the corn, sprinkle garlic powder, chili powder, and very little cheese. And there you have it, three delicious ways of kicking up the flavors on your roasted corn.

Nutrition

Calories: 684kcal | Carbohydrates: 71g | Protein: 12g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 547mg | Potassium: 1070mg | Fiber: 12g | Sugar: 21g | Vitamin A: 3277IU | Vitamin C: 57mg | Calcium: 85mg | Iron: 4mg

*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.

Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU! Don’t forget to follow me on Instagram.

Until the next one…

Love E.S. asimpletweak

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Dominican Corn Pudding (Majarete Dominicano)

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