Mexican Street Corn Recipe

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Summer is here and the barbecuing has started. Sometimes I wish we had summer all year round, imagine having BBQs and gardening all year round without using greenhouses. We have built many different grills in the past from the diy rotisserie bbq pit to the diy ugly drum bbq smoker. One of my favorite things to make on the grill from the corn in our garden is this Mexican street corn recipe.

The Mexicans call them elotes, feel free to call them that too. Now if you do not have a grill, or you do not want to use one then just use your oven instead. The end result is the same, delish delish delish. I also like mine a little spicy so I sprinkle some chili powder, however if you are not a ‘spice head’ then go ahead and replace it with smoked paprika or any other spice of your choice.

Mexican Street Corn Recipe
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Here’s What You’ll Need:

  • sweet corn
  • mayonnaise
  • garlic powder
  • cotija cheese
  • cilantro
  • chili powder
  • lime
  • small bowl
  • plate
  • small brush

The husks have to stay on the corn if you are planning to use your oven. When grilling then you can choose to do with or without the husks. As with all baking, don’t forget to preheat that oven to 350 degrees F. Cooking time should be about 40 minutes, you will know the corn is cooked when the corn it looks juicy, and is also tender.

Ok now for the fun part, seasoning your corn. Of course for the next stage you have to remove those husks and expose the juicy corn. Mix the garlic powder and mayonnaise in a small bowl, the cheese crumbled goes on the plate. Use the small brush to cover the corn with the garlic and mayo, then roll the corn in the cheese before finally sprinkling on the chili powder. Slice the limes into quarters, and serve with your corn.

You can follow step by step instructions on the Little Spice Jar, blog here…

Mexican Street Corn Recipe

You can watch the video below on how to make Mexican street corn…


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