Mexican Street Corn

A simple way to jazz up the common corn side-dish is with this Mexican Street Corn recipe. It's full of creamy, cheesy, tangy flavor seasoned with the spice of chili powder and more, like the classic Mexican dish called Esquite or Elote.

As an Amazon Associate, I earn from qualifying purchases. I have used these products that are highlighted below and recommend them for your convenience. Please note that there are Affiliate Links in the content of the Louisiana Woman Blog, and I will earn a commission if you purchase through those links. Thank you!

What's Esquite or Elote, you ask?

They are Spanish names for food made famous by street vendors throughout Mexico. These names can be interchanged to mean the same thing, corn. Corn that is cooked/grilled and served on or off the cob.

Esquite (ehs-kee-teh) means Mexican street corn cups, which is whole kernel corn mixed with a tangy, creamy sauce.

Elote (eh-loh-teh) on the other hand, refers to grilled or roasted corn on the cob brushed with a similar sauce.

The Flavors Of The Mexican Street Corn

No matter how it's served, the combination of ingredients takes this simple vegetable from good to great!

Recently, I asked my friend, Maria, who makes esquite for her family how she prepares it and this is what she did.

She spooned some whole kernel corn I had cooking on the stove into a coffee cup for a single serving. Then she stirred in some mayonnaise and powdered parmesan cheese. Her kids like it seasoned with Tajin seasoning, but she likes it plain, and believe me, plain is delicious!

She said other ingredients such as chili powder, cilantro, and/or lime juice can be added to suit one's taste. That's the convenience of making the individual servings in a cup.

Are you familiar with Tajin Clasico Chili-Lime Seasoning? It's a salty, citrusy condiment that's spicy but not hot. The warm taste from chili peppers oddly accents fresh fruit deliciously. Yeah, that's right, fresh fruit like pineapples, melons, and even peaches. Try it on popcorn and as a seasoning for chicken, too! Warning, it can be addictive.

Sometimes I serve corn the simple way like Maria taught me. But today, we're jazzing it up with my Homemade Taco Seasoning instead of chili powder, along with a sprinkle of chopped cilantro and a splash of lime juice.

It's so good!

Let's talk about cooking the corn.

The traditional way of preparing Mexican Street Corn is to roast it on the cob. That charred taste is hard to beat! Sometimes the husks are peeled back from the corn and cleverly used as a handle for chomping down on the cob.

Corn on the cob can be hard to eat for some, so cooking the cut whole kernels already off the cob is an easy option.

Note: One nugget of information Maria shared with me is to simmer the corn with a few dried bay leaves. This extra flavor complements the corn very well.

You can't mess up this dish! It's too easy!

I like versatile recipes like this one, don't you? It's no stress food prep, especially when you're feeding a crowd. And I mean, cooking for 4 or more people can sometimes feel like a crowd, especially if you do it often!

Here are some more easy-to-prepare dishes you might like:

• Easy Cheese Potato Casserole
• Toffee Ice Cream Pie, With Marshmallow Cream and Chocolate Bits
• Cajun Roasted Pecans
• Savory Mini-Muffins, 3-Ways
• Creamy Mac And Cheese

Print

Be sure to sign up for my emails so we can keep in touch. If you have any questions or comments, leave them in the reply box below. You know I love hearing from you!

Have a nice day!

With integrity, you have nothing to fear, since you have nothing to hide. With integrity, you will do the right thing, so you will have no guilt.

Zig Ziglar