Mexican Style Street Corn
Inspired by the Mexican corn of street food fame ('elote'), this dish combines lime juice, chili powder and Cotija cheese to complete any Mexican feast.
Prep
Cut the Kernels Off the Cob
Remove the husk and cut the corn kernels off the cob.
- Ears of Corn2
Make the Sauce
Mix the sauce ingredients in a small bowl until well incorporated.
- Cotija Cheese(crumbled)¼ cup
- Mayonnaise2 Tbsps.
- Lime Juice½ Tbsp.
- Chili Powder¼ tsp.
- Kosher Salt¼ tsp.
- Cilantro Leaves(finely chopped)½ Tbsp.
Cooking Steps
1. Add the Oil while Preheating the Pan
Add the oil and preheat the pan to 400°F/204°C (medium-high).
- High Heat Oil(grapeseed, vegetable, canola)1 Tbsp.
2. Add and Char the Corn
Add the corn to the preheated pan and cook for 4 minutes or until charred. Stir occasionally.
- Corn Kernelsall
3. Add the Jalapeno and Continue Cooking
Add the jalapeno to the corn and continue cooking for 50 seconds or until it becomes fragrent. Then remove the pan from the heat.
- Jalapeno(diced small)1
4. Add the Sauce
Mix until well coated.
- Sauceall
5. Serve Immediately
Transfer the corn to a serving bowl and serve with tacos, enchiladas or our delicious Smoky Oven Roasted Tri Tip.
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