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Try This Tonight: Mexican Street Corn
Simply put….if you have not tried Mexican Street Corn yet, you haven’t lived! I used to be a bit of a purist when it comes to good old fashioned summer-fresh, Canadian corn on the cob (butter, salt, pepper, the end) but after getting a taste for the Mexican version of this classic summer staple, I was totally converted.
Mexican Street Corn, or Elotes, consists of roasted corn cobs that have been slathered in crema then topped in spices. Though it’s a popular street food that’s usually sold by cart vendors in Mexico, I actually got my first taste of this delicious treat at one of my favourite Toronto eateries Chadwicks Craft Kitchen.
I was en route home recently from a trip to the Bruce Peninsula and I had the great fortune to come across a corn stand on the side of the road (we’re talkin’ farmer picked that day…FRESH…corn cobs). Eager to get another taste of Mexico City, I thought that I would try my hand at recreating this amazing dish at home. It was a complete success and now just on time to take YOUR summer-fresh corn to the next level, I’m overjoyed to get to share this delicious recipe with you all. 💕🌽💕
We picked up this beautiful fresh corn from a farmers stall in Mildmay, Ontario.
1/4 cup (60ml) light mayonnaise
1/4 cup (60ml) sour cream or Mexican crema
1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
1/2 teaspoon Tajin seasoning
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves and tender stems
1/2 cup finely diced onion
4 ears shucked corn
1 tbsp of lime juice + 1 lime, cut into wedges
I flash boiled the cobs before searing them on the grill.
- Preheat grill on high heat
- Remove the husk and silk from the corn
- Brush corn with olive oil and season with salt
- Grill corn until lightly charred and tender, flipping every few minutes
- Prepare white onion, cotija, cilantro and garlic
- In a medium sized bowl combine cotija cheese, sour cream, mayonnaise, lime juice, and garlic - mix until thoroughly combined
- Use a brush (silicone works great!) to spread crema mixture on both sides of grilled corn
- Sprinkle the corn with the remaining cotija cheese, cilantro and diced onion and then top with Tajin seasoning (Sidenote: not familiar with Tajin?! OH boy…you’re welcome for the introduction!)
- Serve with a lime wedge.
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