Mexican Corn On The Cob Recipes

MEXICAN CORN ON THE COB

Steps:

• Shuck corn and place onto a preheated grill.
• Heat for 8-12 minutes, rotating frequently until cooked through.
• In a mixing bowl, combine sour cream, mayonnaise, minced garlic, chili powder and cilantro. Mix well.
• Brush onto prepared, hot corn and sprinkle with feta cheese just before serving.
• Serve immediately and enjoy!

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

MEXICAN CORN ON THE COB

Steps:

• Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
• Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

MEXICAN CORN ON THE COB

Steps:

• Cook corn by grilling, steaming or by baking.
• While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
• Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.

MEXICAN CORN ON THE COB

Steps:

• Bring water to a boil.
• Remove husks and corn silk from corn cobs. Place the corn in the boiling water, cover, and boil until it is just hot, 10 minutes or less.
• While corn is boiling mix together olive oil, chili powder, salt and pepper.
• Remove corn from steamer, brush with oil mixture and serve hot.