Utilize this road corn formula to make the best simmered Mexican natural corn you’ve at any point eaten! This valid elote formula is ideal for summer barbecuing!
One of the great undertakings of voyaging is strolling through new-to-you towns to search for real food sources to attempt. In many pieces of Mexico, you can discover road merchants selling food from trucks in the focal point of town.
Mexico has the absolute best road food! From empanadas mendocinas, road tacos to strolling tacos, and bowls of fiery pork asado to Mexican elote corn.
Elote in English means “corn”, which clarifies how the dish got its name. Valid elote is as much amusing to make all things considered to eat, and it’s SO easy to do!
Mexican crema is a dainty, velvety sauce, like sharp cream. I lean toward the consistency and kind of crema as opposed to thick mayonnaise. You can get it or make it yourself by mixing some lime juice into acrid cream.
Far better however, flavor the crema! Look at my crema formula post and you’ll discover plans for avocado, chipotle, several different kinds of Mexican crema you can make!
- 4 ears of corn with husks
- 2 limes cut in halves
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 cup Mexican crema (See Note 1)
- 1/4 cup mayonnaise
- 1/2 tsp ground cumin
- 1 cup crumbled Cotija cheese (See Note 2)
- 1/4 cup cilantro chopped, loosely packed
Mexican Cremas (Optional)
- 1/2 cup Avocado Crema (if using, omit mayonnaise)
- 1/2 cup Habanero Crema (if using, omit mayonnaise)
- 1/2 cup Cilantro Lime Crema (if using, omit mayonnaise)
- 1/4 cup Chipotle Crema (if using, add 1/4 cup mayonnaise to thicken)
- In a small bowl mix together the salt, pepper, cumin and chili powder. Set aside.
- Mix together the Crema with the mayonnaise and cumin. Set aside. If using any of my flavored crema recipes, use 1/2 cup. If using the Habanero Crema, use 1/4 cup and add 1/4 cup of mayonnaise to thicken.
- Preheat grill to 450°F. Peel back husks from corn and remove corn silk threads. Using a strip of corn husk, tie the folded back husks together. Wrap them with foil to not burn.
- Squeeze lime juice on ears of corn and season with spice mixture. Either grill as is or wrap husks back up and around corn and tie off (See Note 3).
- Grill for 3 minutes per side, or until slightly charred and cooked through.
- Allow grilled corn to cool slightly. Pull back husks if still on, and brush crema mixture all over corn. Roll each ear in crumbled cotija cheese to cover, gently pressing all over to adhere and sprinkle with chile powder and chopped cilantro. Serve immediately.
- Mexican Crema is a little more sour than plain sour cream and thinner in consistency. It also is saltier. Making homemade crema is easy, and I have 4 different flavored crema recipes: Avocado Crema, Cilantro Lime Crema, Habanero Crema or Chipotle Crema.
- Cotija cheese is a hard white cheese that crumbles like feta cheese. It’s a cow’s milk cheese that’s salty. Feta cheese is a good substitute.
- I use a strip of the corn husk to tie the corn back together or use kitchen string soaked in a little water prior to tying.
Protein: 12.4g | Fat: 19.7g
Saturated Fat: 11g |
Polyunsaturated Fat: 1.2g
Monounsaturated Fat: 5.3g
Cholesterol: 56.9mg | Sodium: 879.6mg