Master the art of esquite: how to make mexican street corn off the cob in minutes
What To Know
- While traditionally enjoyed on the cob, this guide will unveil the secrets of preparing Mexican street corn off the cob, making it a convenient and equally delectable treat.
- Spread the corn mixture evenly over the grill or pan and cook for 5-7 minutes, or until heated through and lightly browned.
- Instead of grilling, roast the corn in a preheated oven at 400°F (200°C) for 15-20 minutes, or until tender.
Indulge in the vibrant flavors of Mexican street corn, a culinary delight that tantalizes taste buds worldwide. This delectable dish, known as “elote,” is a tantalizing blend of grilled corn slathered in a creamy, savory sauce and topped with an array of tantalizing ingredients. While traditionally enjoyed on the cob, this guide will unveil the secrets of preparing Mexican street corn off the cob, making it a convenient and equally delectable treat.
Ingredients
- 6 ears of fresh corn
- 1 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped white onion
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Cotija cheese, crumbled (for topping)
- Lime wedges (for serving)
Instructions
1. Prepare the Corn
- Husk and remove the silk from the corn.
- Cut the kernels off the cob using a sharp knife.
2. Make the Sauce
- In a medium bowl, whisk together the mayonnaise, crema, cilantro, onion, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper.
3. Combine the Corn and Sauce
- Add the corn kernels to the sauce and stir until evenly coated.
4. Grill or Pan-Fry
- Heat a grill or grill pan over medium heat.
- Spread the corn mixture evenly over the grill or pan and cook for 5-7 minutes, or until heated through and lightly browned.
5. Top and Serve
- Transfer the grilled corn to a serving bowl.
- Sprinkle with crumbled cotija cheese and serve immediately with lime wedges for squeezing.
Variations
1. Spicy Street Corn
- Add an extra 1/4 teaspoon of cayenne pepper to the sauce for a spicy kick.
2. Vegan Street Corn
- Substitute vegan mayonnaise and sour cream for the traditional dairy products.
3. Roasted Street Corn
- Instead of grilling, roast the corn in a preheated oven at 400°F (200°C) for 15-20 minutes, or until tender.
Tips
- For the best flavor, use fresh corn in season.
- If you don’t have Mexican crema, sour cream or plain yogurt can be substituted.
- Let the corn cool slightly before topping to prevent the cheese from melting too quickly.
- Experiment with different toppings, such as chopped tomatoes, shredded cabbage, or crumbled bacon.
Health Benefits
Mexican street corn is not only delicious but also offers several health benefits:
- Corn is a good source of fiber, which promotes digestive health.
- Cilantro is rich in antioxidants and has anti-inflammatory properties.
- Cotija cheese provides calcium and protein.
Serving Suggestions
- As a side dish to tacos, burritos, or quesadillas
- As a snack or appetizer
- On top of salads or soups
Wrap-Up: Elevate Your Taste Buds with Off-the-Cob Mexican Street Corn
Mastering the art of making Mexican street corn off the cob unlocks a world of culinary possibilities. Whether you crave a spicy kick or a vegan delight, this versatile dish adapts effortlessly to your preferences. So gather your ingredients, fire up the grill, and prepare to tantalize your taste buds with this irresistible street food delicacy.
Frequently Asked Questions
1. Can I use frozen corn?
Yes, you can use frozen corn. Thaw it completely before cooking.
2. How long does Mexican street corn off the cob last?
It can be stored in an airtight container in the refrigerator for up to 3 days.
3. What are some other topping ideas?
Try crumbled feta cheese, chopped avocado, or a drizzle of hot sauce.
