street corn

A much less messier way to have your favorite side dish! Mexican street corn off the cob tastes just as great as the 'on the cob' version!

Mexican Street Corn off the Cob

unsalted butter

corn, shucked and kernels removed ((about 3-4 cups depending on how large your corn is))

mayo

cotija cheese,

smoked paprika

green onion stalk, finely chopped

parsley

Salt and pepper,

In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!

Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.

Mix to combine then divide evenly and serve!

https://embed.mediavine.com/videos/xcesacyoyqe9mjdauumj

Learn how to make elote with this simple recipe! We'll top grilled corn on the cob with a tangy blend of mayonnaise, lime, chili powder, and finish it with a heavy sprinkle of Cotjia cheese and cilantro. Serve elote as a snack or appetizer, or as a side dish to any Mexican meal. Recipe yields 4 elotes; multiply as needed.

Elote (Mexican Street Corn)

grilled

mayonnaise

lime juice

chili powder,

cayenne pepper (optional,

salt salt

(about 1/2 cup) finely grated Cotija cheese*

cilantro

While you&#8217;re grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.

When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it&#8217;s going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.

Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

I made it and my husband(my resisitant vegetable eater) said, "this is heaven". Yeah, that good! Yeah, that simple!

Yum!! This recipe was delicious!! Thank you

DELICIOUSSSSSS! My boyfriend and I will be making this again this weekend!

Really tasty, next time I’ll crumble the cheese smaller and put more mayo sauce to stick the stuff together

This was fantastic! I keep thinking about it. :) Perfect end-of-summer treat!

All the non-corn eaters in my home are now loving...and demanding this corn! What a delicious and fun way to dress up corn on the cob. I'm a huge fan. I used parmesan instead of cotija because that is what I had and replaced the cilantro for parsley.

Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas.  Light, flaky, and cooked in an air fryer for less calories!

Mexican Street Corn Empanadas

Mexican Street Corn Salad

empanada dough discs

Salsa or Pico de Gallo

Add 3 tablespoons of the Street Corn Salad...

Add 3 tablespoons of the Street Corn Salad to the center of each empanada dough disc.

Fold the disc in half.

Press out any air.

Press the edges to seal.

Crimp with a fork or fold over the...

Crimp with a fork or fold over the edges to seal.

Brush with non-stick spray or an egg wash.

Air Fry for 20 minutes at 325F.

Remove when golden brown.

Let cool for 2-3 minutes.

Serve with salsa or pico de gallo.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/qjdsmyr3i5zxnetrduz7.mp4

Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas. Light, flaky, and cooked in an air fryer for less calories!

Street Corn Empanadas

Skillet Mexican Street Corn is loaded with flavor! Sweet summer corn (fresh or frozen) is toasted/charred  it in a skillet and topped with a bit of mayo, green onion, jalapeno (optional) cilantro, crumbled cotija cheese and chili powder. Serve as a side dish, a dip  or top chicken, fish, shrimp, or tacos.

Skillet Mexican Street Corn

corn

vegetable oil

onions

jalapeno pepper (seeded and stemmed, finely chopped (optional))

cilantro leaves (finely chopped)

juice of one medium lime

cotija cheese (or queso fresco,

tsp chili powder (more or less to taste)

salt (to taste)

Heat oil in a large skillet over medium high heat. Add corn and cook without stirring until corn begins to char (about 2-3 minutes). Toss corn and let cook for an additional 2-3 minutes (without stirring). Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides. Turn off heat.

Add remaining ingredients and stir to incorporate. Add salt to taste. Serve immediately.

This amazing Corn Pasta Salad is loaded up with fresh crisp veggies, roasted sweet corn, thick-cut bacon, and a tangy chili-lime dressing.

Corn Pasta Salad

olive oil

(15 ounces) corn kernels, (drained)

avocado, (diced)

green onions, (thinly sliced)

cilantro, (finely chopped)

jalapeno

bacon,

feta cheese, (crumbled)

(15 ounces) black beans (drained and rinsed)

lime juice, (approximately 2-3 limes)

cumin

paprika

chili powder

hot sauce

salt and pepper, (to taste)

Cook pasta. Drain the noodles and toss with olive oil.

Cook the pasta according to package directions. Drain the noodles, toss them with olive oil, and set them aside.

Roast corn in skillet.

In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Heat just until slightly charred (2-3 minutes). Then, flip to char the second side. Remove from heat and set aside.

Mix corn with rest of salad ingredients.

In a large bowl, mix together the cooked pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.

Make dressing.

In a separate bowl, make the dressing by whisking together all the ingredients.

Drizzle dressing over salad and toss to coat.

Drizzle the dressing over the salad and toss to coat.

Mexican Street Corn

Corn on the Cob, husked

Wooden Skewers, soaked in water

Mayonnaise

Shredded Cotija (Mexican Cheese)

Cayenne Pepper

Cilantro

Salt

Lime Juice

Everything you love about Mexican Corn in dip form, and no grilling necessary! Irresistible esquites can be ready in minutes!

Mexican Corn Dip For One

butter

corn ((use frozen and thawed corn corn

jalapeños

garlic (, minced)

cotija cheese

Melt butter in a 10-inch skillet over medium-high heat. Add the corn and chopped jalapeños and cook, stirring occasionally until slightly charred, about 8 to 10 minutes.

Transfer the corn to a medium-sized bowl and add minced garlic, lime juice, mayonnaise, chili powder, crumbled cotija cheese, and cilantro. Stir to combine.

Transfer the corn dip to a small bowl and enjoy with tortilla chips.

This MEXICAN STREET CORN DIP&nbsp;RECIPE is our favorite Hot Corn Dip! This Mexican Street Corn Recipe is a&nbsp;great way to celebrate Cinco de Mayo! Everything you love about spicy Mexican Dip with a cheesy baked street corn twist . BEST PARTY DIP EVER.

Mexican Street Corn Dip - Hot Corn Dip

blocks low fat cream cheese, softened

sour cream

garlic (minced)

franks redhot sauce (or your favorite wing sauce)

juice lime

shredded pepper jack cheese (divided)

corn, fully drained and rinsed ((2 cans))

feta cheese (or Cojita Cheese, crumbled)

jalapeno pepper (chopped (leave the seeds

red onion (chopped)

cilantro (chopped)

Your favorite chips

Preheat

Blend

In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.

Stir

Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.

Pour

Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.

Bake

Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.

Serve

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617722105/irmua5BXy.mp4

HOT MEXICAN STREET CORN DIP is a great way to celebrate Cinco de Mayo! Everything you love about spicy Mexican Street Corn with a cheesy baked twist. BEST DIP EVER.

Mexican Street Corn Dip

Corn is smothered in a mixture of sour cream, mayonnaise and spices, then baked until hot and bubbly in this baked version of Mexican street corn.

Mexican Street Corn Casserole

corn,

garlic salt

cayenne pepper

queso fresco or cotija cheese

cilantro,

Preheat oven to 350 degrees. Lightly grease a...

Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.

In a large bowl, mix together corn, mayonnaise,...

In a large bowl, mix together corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.

Bake for 30-35 minutes, or until heated through...

Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.

Learn how to make this delicious and authentic Mexican street corn recipe, which is one of the most popular street foods in Mexico. 

Mexican Street Corn Recipe

Corn On the Cob

salt

queso fresco (queso cotija also works)

bay leaves

dried thyme (If you can find epazote

Add 1 teaspoon of salt, bay leaves, and thyme (or epazote if that is what you are using) to boiling water and then add the corn on the cob and cook for approximately 30 minutes.

Strain the water from the corn and cover each corn on the cob with lime juice and additional teaspoon of salt (you can use more if necessary).

Cover in mayonnaise and then roll each corn on the cob in the queso fresco and sprinkle with chili powder.

Spicy and sweet with a few punches of heat! One bite of this dish will leave you wanting more. Your friends will be asking you to make this Spicy-Sweet Street Corn for the next cookout and every get-together going forward.

Spicy-Sweet Street Corn: a Blackstone Griddle Recipe

bacon

onion

Optional toppings:

lime

Cojtilla cheese

Tajín Clásico Seasoning

Shuck corn. Take care to make sure all silk has been removed

Use a sharp knife and the two bowl method to remove the corn kernels from the cob

Stack the bacon slices on top of each other

Make a slice down the center of the bacon and then cut across the bacon to dice. The diced bacon should be about a half-inch in length and not much wider than the width of a pencil

Dice your sweet onion

Roughly chop the jalapeno rings to break them up slightly

Preheat your Blackstone Griddle to medium-high and set it for two-zone cooking

Render the bacon first, cooking it to about 80% done

Slide the bacon to the cool side of the griddle

Saute the onion in the bacon grease for three minutes

Add the jalapenos to the onion and cook for an additional three minutes

Slide the jalapeno and onion to the cool side of the griddle

Add the corn to the warm side of the griddle and saute for two minutes, stirring constantly

Add a tablespoon or two of water or oil if the corn seems to be sticking to the griddle

Saute the corn for about 5 minutes, then combine it with the bacon, jalapenos, and onions.

Cook for an additional two or three minutes to combine the flavors

Serve in a bowl and optionally garnish with Cojtilla cheese, lime juice, and Tajín Clásico Seasoning

https://www.youtube.com/watch?v=0wZ4txhN6MM

An easy way to cut corn off of the cob, this two bowl method is simple and makes clean up easy. 

Simply use two bowls. One much larger and wider than the other. Place the corn on the small bowl and slice away. The corn practically falls off of the cob and there is such less mess than any other methods I have tried. 

After discovering this method I fly through multiple ears of fresh corn at a time.

Cutting_Corn

All the flavors of street corn mixed into the creamiest baked slider buns...a simple app loved by all!

Top 16 street corn recipes from across the web

The most viewed street corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mexican Street Corn off the Cob

Elote (Mexican Street Corn)

Mexican Street Corn Empanadas

Skillet Mexican Street Corn

Corn Pasta Salad

Mexican Street Corn

Mexican Corn Dip For One

Mexican Street Corn Dip - Hot Corn ...

Mexican Street Corn Casserole

Mexican Street Corn Recipe

Spicy-Sweet Street Corn: a Blacksto...

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Vegan Mexican Street Corn Salad (Gl...

Mexican Street Corn Salad

Corn and Zucchini Salad

Top 16 street corn recipes from across the web

The most viewed street corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Street Corn off the Cob

Elote (Mexican Street Corn)

Mexican Street Corn Empanadas

Skillet Mexican Street Corn

Corn Pasta Salad

Mexican Street Corn

Mexican Corn Dip For One

Mexican Street Corn Dip - Hot Corn ...

Mexican Street Corn Casserole

Mexican Street Corn Recipe

Spicy-Sweet Street Corn: a Blacksto...

Pull Apart Street Corn Dip Sliders

Mexican Street Corn Chicken Bake (G...

Vegan Mexican Street Corn Salad (Gl...

Mexican Street Corn Salad

Corn and Zucchini Salad

The most viewed street corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine