Best Street Style Corn On The Cob Recipes

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.

STREET STYLE CORN ON THE COB

Steps:

• preheat the grill until smoking hot. Brush the corn with the oil and season with salt and pepper. Place on the grill and char corn on all sides, about three minutes on each side or until you see the corn getting charred.
• Meanwhile, heat the 1 tablespoon oil in a skillet over medium heat. Add the scallions and cook for about 30 seconds. Season with salt and set aside.
• When the corn is tender, spread 1 tablespoon mayonnaise on each year and sprinkle with Parmesan, onion, and scallions. Garnish with the cilantro. Serve at once.
• Chipotle mayonnaise: 2 cups basic mayonnaise either store bought or homemade 1 cup chipotle pesto, recipe follows 2 tablespoons sweetened condensed milk 1 tablespoon salt add the mayonnaise, chipotle pesto, condensed milk, and salt to a food processor or blender. Purée until smooth. The mayonnaise can be refrigerated in an airtight container for up to a week. Chipotle Chiles are dried and smoked jalapenos, readily available canned in a thick pickling sauce called adobo.

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

GRILLED STREET CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.