OFF THE COB MEXICAN STREET CORN RECIPES

Name: Mexican Street Corn
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 6 cups fresh corn (from 6-7 cobs); 2 tablespoons melted butter; 1/3 cup mayonnaise; 1/2 cup grated or crumbled queso fresco (see notes); Juice from one lime; 1 cup diced green onions; 1/2 cup chopped fresh cilantro; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon chili powder (or to taste); Additional queso fresco, cilantro and chili powder

MEXICAN STREET CORN (ESQUITES) - SOUTH YOUR MOUTH

Mexican Street Corn (Esquites) - South Your Mouth image

An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.

Provided by Mandy Rivers | South Your Mouth

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Number Of Ingredients 11

Ingredients

6 cups fresh corn (from 6-7 cobs)
2 tablespoons melted butter
1/3 cup mayonnaise
1/2 cup grated or crumbled queso fresco (see notes)
Juice from one lime
1 cup diced green onions
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon chili powder (or to taste)
Additional queso fresco, cilantro and chili powder

Steps:

Cut kernels off corn cobs then add to a large mixing bowl. Add butter then toss to coat. Spread corn in a single layer onto a very large sheet pan (or two 13x9 pans). Move oven rack to highest position then heat broiler on high with oven door ajar. Broil corn under high heat with oven door ajar for about 5 minutes or until a few of the kernels begin to char.
Remove corn from oven then add back to the mixing bowl. Add mayo, cheese, lime juice, onions, cilantro, salt, garlic powder and chili powder then mix to combine. Taste for seasoning then add more salt and spices if desired.
Spoon mixture into a serving bowl then top with additional queso fresco, cilantro and chili powder. Serve warm.

SKILLET MEXICAN STREET CORN | ALLRECIPES

Skillet Mexican Street Corn | Allrecipes image

This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!

Provided by thedailygourmet

Categories Side Dish Vegetables Corn

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 (16 ounce) packages frozen corn
¼ cup crumbled cotija cheese
¼ cup minced red onion
2 tablespoons finely chopped cilantro
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pinch ground coriander

Steps:

Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

Nutrition Facts : Calories 193.4 calories, CarbohydrateContent 24.9 g, CholesterolContent 7.9 mg, FatContent 10.4 g, FiberContent 2.9 g, ProteinContent 4.6 g, SaturatedFatContent 2.5 g, SodiumContent 155.6 mg, SugarContent 4.1 g

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