Mexican Street Corn Made in Minutes

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Easy to Make!

Simple summer foods that cut down on time in the kitchen and get you out enjoying time outside with the kids or company are my jam! Especially dishes like this seriously tasty Mexican Street Corn. Made easier with frozen corn, this recipe saves time prepping and grilling your corn on the cobb and will make a killer addition to your backyard bbq, whether it’s an average week day meal or entertaining with friends, everyone will be impressed!

Traditional Mexican Street Corn

Mexican street corn of (Elotes) seems to be all of the rage this summer! I’ve seen probably a hundred different recipes, that all look delicious and I’m happy to say, I’ve actually had the original version while vacationing in Mexico many years ago.

Traditionally served as corn on the cobb. This street food treat is made with a sour cream or mayo base, cojita cheese, chilli spices and lime rubbed over a grilled corn on the cobb served on a stick that makes for a delicious grab and go bite!

My Version

Where I’ve made the traditional version in the past, this time I decided to go with something a little more versatile that can be used with a number of different dishes. As opposed to serving in on the cobb like the more traditional recipe, I always went with frozen corn kennels. Mainly because our two year old hasn’t quite figured out how to efficiently eat corn on the cobb as of yet, and also because it took a lot less time. I didn’t have to boil the corn first and then grill it and remove the kernels. I simply roasted the cron straight from frozen in a skillet with a little butter.

I also used feta, instead of the cojita cheese but mainly because other than specialty cheese shops, cojita isn’t widely sold in the grocery stores in my area. It still added a similar flavour and texture and I find I usually have feta on hand which I’ll more likely use throughout the week.

Different Uses for This Dish

This Mexican Street Corn is great all on it’s own but it’s also super versatile and easy to incorporate into other dishes as well. If you’re making it up, I’d recommend using the leftovers (if there are any) for one of the following:

  • A side dish (goes great with grilled chicken, steak, or shrimp)
  • As a part of a salad
  • On top of grilled hot dogs (shown above) or burgers
  • As a burrito bowl with some chopped veggies and beans and rice
  • In a wrap, also with chopped veggies and rice and beans

P.S. It’s even better after sitting in the fridge overnight!

 

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Mexican Street Corn Made in Minutes

Sweet corn with a creamy sauce with a hint of spice and feta. Quick and easy to make with frozen corn. This dish will go great alongside your next backyard BBQ or even just your weeknight dinners and lunches!

  • Author: Tanya Bates
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 7 Cups

Ingredients

  • 1 Medium Bag of Frozen Corn (roughly 6 Cups)
  • 2 Tbsp of Butter
  • 1/4 Cup of Sour Cream
  • 1 Tbsp of Mayo
  • Juice of 1 Lime
  • 1 Tbsp of Garlic Paste
  • 1/3 Cup of Crumbled Feta Cheese
  • 1/2 Tsp of Chilli Powder
  • 1/4 Tsp of Cayenne Powder
  • 1/4 Tsp of Paprika
  • 1/4 Tsp of Sea Salt
  • 1/3 Cup of Chopped Cilantro

Instructions

  1. In a large skillet on medium heat, add butter and roast corn for approximately 10 minutes, moving corn around the pan occasionally. Remove from heat and set aside
  2. In a large bowl add mix together the sour cream, mayo, lime juice, garlic paste and spices
  3. Add in the corn, feta and cilantro add mix to combine making sure corn is fully coated
  4. Serve immediately or refrigerate until needed
  5. To serve, garnish with some extra feta, chilli powder and cilantro

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