Try This Tonight: Mexican Street Corn

Simply put….if you have not tried Mexican Street Corn yet, you haven’t lived! I used to be a bit of a purist when it comes to good old fashioned summer-fresh, Canadian corn on the cob (butter, salt, pepper, the end) but after getting a taste for the Mexican version of this classic summer staple, I was totally converted.

Mexican Street Corn, or Elotes, consists of roasted corn cobs that have been slathered in crema then topped in spices. Though it’s a popular street food that’s usually sold by cart vendors in Mexico, I actually got my first taste of this delicious treat at one of my favourite Toronto eateries Chadwicks Craft Kitchen.

I was en route home recently from a trip to the Bruce Peninsula and I had the great fortune to come across a corn stand on the side of the road (we’re talkin’ farmer picked that day…FRESH…corn cobs). Eager to get another taste of Mexico City, I thought that I would try my hand at recreating this amazing dish at home. It was a complete success and now just on time to take YOUR summer-fresh corn to the next level, I’m overjoyed to get to share this delicious recipe with you all. 💕🌽💕

1/4 cup (60ml) light mayonnaise

1/4 cup (60ml) sour cream or Mexican crema

1/2 teaspoon Tajin seasoning

• Preheat grill on high heat

• Remove the husk and silk from the corn
• Brush corn with olive oil and season with salt
• Grill corn until lightly charred and tender, flipping every few minutes

• Prepare white onion, cotija, cilantro and garlic

 

 

• In a medium sized bowl combine cotija cheese, sour cream, mayonnaise, lime juice, and garlic - mix until thoroughly combined

• Use a brush (silicone works great!) to spread crema mixture on both sides of grilled corn
• Sprinkle the corn with the remaining cotija cheese, cilantro and diced onion and then top with Tajin seasoning (Sidenote: not familiar with Tajin?! OH boy…you’re welcome for the introduction!)
• Serve with a lime wedge.

Get ready for a flavour explosion 💣

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