Mexican food at its finest at The Crazy Gringo food truck. Located in the Fraser Valley of BC, this delicious truck brings fabulous options including tacos, nachos, enchiladas and so much more Read more...
September 29, 2020 (updated September 29, 2020) Published by bigredsfoodies
Mexican street corn is a great summer dish and it’s easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, smothered with crumbled cheese and enjoy. Make this at your next backyard BBQ! I have only made this once and didn’t take a picture of my own. Photography Credit: Megan Keno
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
1 Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
2 Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.
Squeezing the lime for the sour cream topping for mexican street corn Whisk together the sour cream topping for Grilled Mexican Street Corn
3 Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Lay the corn right on the grill for making elotes Grilled corn for make an elote recipe
4 Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.
How Many Servings?