Best Authentic Mexican Roasted Corn On The Cob Recipes

ROASTED MEXICAN STREET CORN

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes. Peel down husks and spread with mayonnaise mixture. Serve immediately, garnished with chili powder, cotija and cilantro, if desired.

THE BEST MEXICAN ROASTED CORN

Steps:

• 1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. 2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges. ENJOY!!

MEXICAN STREET CORN RECIPE

Steps:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
• To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

AUTHENTIC MEXICAN ROASTED CORN ON THE COB

Steps:

• Set oven to 350°F.
• Take the corn and pull the husks back being careful not to remove them.
• Under cold running water take off the fibers from the corn and rinse the husks and cob well.
• If you would like you can butter the corn at this time, but it just adds calories, and i think it tastes great without it.
• Pull the husks back over the cleaned corn so they look as they did before you cleaned them.
• Wrap each corn in foil and place in the middle of your oven, directly on the rack.
• After 30 minutes the corn should be roasted and done. let cool.
• Then all you need to do is slather on enough mayo, chili powder, and lemon pepper to your taste and enjoy.

MEXICAN GRILLED CORN

Steps:

• Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

MEXICAN ROASTED CORN ON THE COB (GOOD FOR A BBQ)

Steps:

• Roast corn on the bbq or in the oven.
• mix together chili powder, salt and pepper.
• (You can boil it too but it's not as good).
• coat in mayonnaise. (roll the corn in it to get an even layer).
• Coat in cheese. (It'll stick to the Mayo).
• sprinkle all over with chili powder mixture.
• sprinkle with lime juice, to taste.

MEXICAN GRILLED CORN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
• Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
• Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
• Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

ROASTED CORN ON THE COB

Steps:

• Cream butter& salt till fluffy.
• Blend in rosemary& marjoram.
• Hold at room temperature for one hour to blend flavors.
• Turn back husks of corn& remove silk with a stiff brush.
• Place each ear of corn on a square of tin foil.
• Spread corn with approximately 1 T of butter mixture.
• Rplace husks and wrap foil around ears.
• Place wrapped corn on preheated gas grill.
• Close hood& cook for 12 to 15 minutes or till corn is tender.
• Note: I am sure this could be done equally well over charcoal.