Street food right in your kitchen. With just a handful of ingredients, including the freshest ears of corn, a medley of spices, and a touch of tangy goodness makes you Mexican street corn.
Mexican Street corn also known as elotes.
This version is made by the oven-grilling method, that will bring out the corn's natural sweetness while infusing it with a tantalising char.
Its the perfect side dish for family gatherings, weekend braai’s or even weeknight dinners when you're craving a touch of culinary adventure.
There is also delightful vegan option for those who prefer to savour their dishes with plant-based goodness.
Oven-Grilled Mexican Street Corn Recipe
This recipe serves 4.
Ingredients
4 ears of corn, husked
1/4 cup mayonnaise
2 Tbs cream
1/2 cup crumbled parmesan cheese (or feta cheese)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1 tablespoon chopped fresh cilantro
1 lime, cut into wedges
Salt and pepper to taste
Instructions
Preheat your oven's grill to high (approximately 230°C or 450°F).
Place the corn directly on the grill rack or on a baking sheet lined with aluminum foil.
Grill the corn, turning occasionally, until it's lightly charred and cooked through, about 10-12 minutes.
While the corn is grilling, mix together the mayonnaise and plain yoghurt in a small bowl.
In another bowl, combine the crumbled fat or parmersan cheese, chili powder, smoked paprika, cayenne pepper, salt, and pepper.
Once the corn is grilled, brush each ear of corn with the mayo-yoghurt mixture.
Roll the corn in the cheese and spice mixture, making sure it's evenly coated.
Sprinkle chopped cilantro over the corn and serve with lime wedges on the side.
Squeeze lime juice over the corn before eating.
Vegan Oven-Grilled Mexican Street Corn Variation
This recipe serves 4
Ingredients
4 ears of corn, husked
1/4 cup vegan mayonnaise
2 Tbs cup vegan yoghurt cream
1/2 cup vegan cheese (such as vegan parmesan, vegan feta, or nutritional yeast)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1 tablespoon chopped fresh cilantro
1 lime, cut into wedges
Salt and pepper to taste
Instructions
Preheat your oven's grill to high (approximately 230°C or 450°F).
Place the corn directly on the grill rack or on a baking sheet lined with aluminum foil.
Grill the corn, turning occasionally, until it's lightly charred and cooked through, about 10-12 minutes.
While the corn is grilling, mix together the vegan mayonnaise and vegan sour cream in a small bowl.
In another bowl, combine the vegan cheese, chili powder, smoked paprika, cayenne pepper, salt, and pepper.
Once the corn is grilled, brush each ear of corn with the vegan mayo-sour cream mixture.
Roll the corn in the vegan cheese and spice mixture, ensuring even coating.
Sprinkle chopped cilantro over the corn and serve with lime wedges on the side.
Squeeze lime juice over the corn before eating.
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