MEXICAN CORN ON COB RECIPE RECIPES

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MEXICAN STREET CORN (ELOTE) RECIPE - HOW TO MAKE MEXICA…



Mexican Street Corn (Elote) Recipe - How To Make Mexica… image

Our Mexican street corn (AKA elote) recipe is one of our favorite ways to prepare corn on the cob.

Provided by Candace Braun Davison and Justin Sullivan

Categories     gluten-free    Barbeque    side dish    snack

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 6

6 ears corn, shucked and cleaned
1/2 c. mayonnaise
Chili powder
1/3 c. Grated cotija cheese
Freshly chopped cilantro
Lime wedges, for serving

Steps:

  • For The Grill:
  • For The Air Fryer:

Nutrition Facts : Calories 240 calories

BEST MEXICAN CORN SALAD RECIPE - HOW TO MAKE ... - DELISH



Best Mexican Corn Salad Recipe - How to Make ... - Delish image

An easy recipe for eloté-inspired Mexican corn salad from Delish.com.

Provided by Lindsay Funston

Categories     low sugar    nut-free    vegetarian    Cinco de Mayo    Fourth of July    picnic    lunch    salad    side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 7

6 ears corn
Kosher salt
1/2 c. mayonnaise
1/4 c. cotija cheese or feta, plus more for garnish
Juice of 2 limes
2 tbsp. chopped fresh cilantro, plus more for garnish
1 tbsp. chili powder, plus more for garnish

Steps:

  • Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry.
  • In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
  • Top with more cotija, cilantro, and a sprinkle of chili powder before serving.

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BEST MEXICAN CORN SALAD RECIPE - HOW TO MAKE ... - DELISH
An easy recipe for eloté-inspired Mexican corn salad from Delish.com.
From delish.com
Reviews 3.7
Total Time 25 minutes
Category low sugar, nut-free, vegetarian, Cinco de Mayo, Fourth of July, picnic, lunch, salad, side dish
Cuisine American, Mexican
  • Top with more cotija, cilantro, and a sprinkle of chili powder before serving.
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Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 162 calories per serving
  • 1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
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May 05, 2020 · This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe …
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Aug 22, 2018 · You can use THIS recipe for Grilled Mexican Street Corn or use the kernels from fresh, perfect corn on the cob recipe. After grilling the corn you can use a knife and cut the kernels into a large bowl and follow the rest of the recipe below as directed. If you want to add a little more substance to this recipe …
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May 03, 2019 · How To Make Mexican Street Corn Salad. Prepare the corn – Cut the corn off the cob, for this street corn salad recipe I used 5 ears to get 4 cups of corn. If using frozen there’s no need to thaw the corn before hand! Heat olive oil in a skillet over high heat and char your corn stirring occasionally, fresh and canned corn …
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Jun 14, 2021 · Helpful tools for this recipe: - Nordic Ware Baking Sheets - Food52 x Rosti Mixing Bowl - Five Two Wooden Spoons —the.beet.generation. Test Kitchen Notes. Elote, the very popular grilled Mexican street corn, can usually only be made when fresh corn on the cob …
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May 02, 2018 · Mexican Grilled Corn on the Cob is often called street corn. It consists of an ear of corn being grilled to perfection and then layered with sauces like sour cream or mayo, layers of …
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See details


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Jun 06, 2019 · Mexican street corn starts with corn on the cob, cooked in boiling water with spices, herbs and salt. It is then covered with lime juice, mayonaise, queso fresco, and chile powder. This is …
From mylatinatable.com
See details


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Dec 14, 2021 · Elote (eh-LOH-teh), also known as Mexican street corn, is salty, sweet, crunchy, and creamy in every bite. It hits all the right flavor notes, especially hot off the grill in the summer months when fresh corn …
From thespruceeats.com
See details


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May 13, 2021 · Cooking Corn on the Cob in Instant Pot. There are many ways to cook corn on the cob, from grilling, roasting, boiling, to using the microwave. However, we love cooking corn on the cob …
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CORN ON THE COB - WIKIPEDIA
Corn on the cob is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn.Sweet corn is the most common variety of maize eaten directly off the cob. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn …
From en.m.wikipedia.org
See details


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See details


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Aug 14, 2021 · Corn on the Cob with Lemon-Pepper Butter Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn…
From tasteofhome.com
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