If you have ever been to a semi-pro baseball game at Cohen Stadium in El Paso, Texas–or maybe anywhere in Texas–then you have probably eaten Fresh Mexican Street Corn (Elotes Mexicanos). My first experience was when we went to a Diablos game (associated with the Arizona Diamondbacks professional team). There was such a delicious array of foods at these games that I haven’t seen at any other sports stadium. So many choices!
Not familiar with what street corn is? Well, it’s basically an authentic Mexican food sold by street food vendors throughout Mexico. Or at baseball games. And now you can prepare it at home. You’re welcome!
This particular recipe is adapted from a copy of Runner’s World magazine. We used to subscribe. We don’t run. Well, one of us did at one time. That was not me, but you know…anyway, I didn’t usually look past the cover, but one day I was bored and started looking through the magazine and actually found about 3 recipes that I wanted to try–have no idea what the other 2 were. This is one of them. It was muy delicioso!
I made this corn at one of our beach weeks some time back, and served it with fish tacos & watermelon salsa that my sister made–que rico!
Maybe you could make some of these fresh, tasty beverages to go with the street corn!
Fresh Mexican Street Corn
- June 3, 2021
- Print this
Ingredients
- 4 ears fresh corn, shucked
- 1/4 cup mayonnaise (I used low fat with olive oil)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- grated zest and juice of 1 lime
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 cup crushed tortilla chips
- 1 ounce queso fresco
Directions
- Step 1
- Heat a grill to medium-high heat and put the rack 4 inches from the fire, or preheat oven to 500° F. Grill or roast the corn, turning occasionally, until some kernels char and others are lightly brown, 15-20 minutes.
- Step 2
- In a bowl combine mayonnaise, oil, chili, lime zest, juice, salt and pepper.
- Step 3
- Pulse remaining ingredients in a food processor until crumbly and spread on a plate. When the corn is done, remove ears from the heat and smear evenly with the mayonnaise mixture. Roll them in the crumb mixture and serve.
