WebPreheat grill to medium-high. Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total. Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime …
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WebRemove from the heat and cool for 10 minutes. In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a …
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This skillet Mexican street corn is the best way to make a stovetop appetizer or side of Mexican street corn. Cooking fresh corn on the stovetop, this entire recipe is done in just 10-minutes. Simply add your corn, mayo, salt, chile powder, and cayenne to a buttered skillet and cook for a few minutes.
Easy Mexican Street Corn (Elotes) is corn on the cob covered in mayo, lime juice, cilantro, Cotija cheese and chili powder. Grilled, steamed or boiled! Preheat a grill to medium-high heat (about 375°F-400°F). Using a brush, coat each ear of corn with oil to make sure it doesn't stick to the grill during cooking.
Instructions Grill or steam or boil 4 ears of corn. Set aside to cool off for 5 minutes. Using a brush or a butter knife, spread 1 tablespoon of mayonnaise onto each ear of grilled corn. Sprinkle each ear with 2 tablespoons of Cotija cheese, 1 tablespoon of cilantro and a pinch of chili powder.
This Mexican Street Corn Casserole is super easy to make and crazy delicious! With only a few ingredients you can have this whipped up and in the oven in as little as 5 minutes. Once it bakes you are in for a treat! This casserole is rich and creamy and filled with the bright flavors of Mexican street corn.