100km Mexican Street Corn
If you've never tried Mexican Street Corn you are in for a treat! The perfect combination of sweet, salty, tangy and spicy, this traditional Mexican recipe is the perfect preparation for your summer sweet corn and is incredibly easy to make!
What is Mexican Street Corn?
Mexican Street Corn, also known as Elote Mexicana, is traditionally made by grilling corn cobs until they char, slathering them in a delicious Mexican crema (the Mexican equivalent to creme fraiche), spices like chilli powder and paprika, and topping with Mexican cotija cheese.
Cotija cheese is a Mexican cow's milk cheese that's a bit salty in flavor and crumbly in texture.
We've put a 100km twist on this traditional recipe using Best Baa feta cheese in place of the cotija, Hewitt's sour cream in place of the Mexican crema and are using Welsh Bros delicious Ontario sweet corn.
How to Make Mexican Street Corn
Mexican street corn is so simple to make, which is great for you because once you try it, you'll be wanting it with every meal!
The only cooking involved is grilling your corn to get some char. The rest is just loading up the cob with crema, cheese, and spices, all of which are sprinkled over the corn, straight off the grill!
- 5 x Welsh Bros sweet corn
- 2/3 cup Hewitt's sour cream
- 3 x Mike & Mike's limes
- 1 tbsp Emerald Grasslands salted butter
- 1/4 cup Mike & Mike's cilantro
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/2 cup Best Baa feta cheese
The first thing you want to do is to prep your crema and garnishes so that when your corn comes off the grill or skillet, you can dress it right away and eat it hot!
In a small bowl, combine your sour cream, the zest of one lime, the juice of half a lime, half of your chopped cilantro, and your chili powder and paprika. Mix together and set aside.
Next, it's time to cook your corn!
How to Cook Mexican Street Corn on a Grill
If you have a grill at home, simply peel your sweet corn and rub them with your Emerald Grasslands salted butter. Brush the grill with some oil and place your corn on the grill. You will hear some popping (like popcorn) but this is normal!
You'll be left with a nice char on the corn that is great for adding a little extra authentic smoky flavor!
How to Cook Mexican Street Corn Without a Grill
If you don't have a grill at home, you can still get that good char that makes Mexican Street Corn so amazing.
Heat a cast iron skillet on high heat with a tbsp of oil. Rub the corn with Emerald Grasslands salted butter and place into the hot skillet. Let the cobs cook for 2 minutes per side and flip so that each side of the corn gets some char.
After about 10 minutes, the corn kernels will be cooked and you'll be left with a slight char on the outside similar to what you'd get on the grill!
Dress Your Street Corn
Once your corn is cooked, it's time to dress it with the crema, cheese and cilantro.
You can brush the crema over the corn using a pastry brush or drizzle it over the corn using a spoon or pastry bag.
Once the crema is added, take your Best Baa feta and crumble it over the corn and sprinkle with the remaining 1/8 cup of chopped cilantro.
If you like a little heat to your street corn, you can sprinkle the finished corn with a little more chili powder or cayenne pepper.
Garnish with some lime wedges to drizzle over top of the corn before you eat. This adds some beautiful acidity to compliment the richness of the Mexican crema and cheese.
Make sure to eat it while it's nice and hot!
Did You Try This Recipe?
If so, we'd love to see your finished product of your ! Share a photo of your Mexican Street Corn and tag us on Instagram @themarketat100kmfood!