Indulge in the Irresistible Flavors of Broiled Mexican Street Corn
When it comes to street food, few dishes are as beloved and iconic as Mexican street corn. A staple of Mexican cuisine, this delicious treat captures the essence of vibrant flavors and mouthwatering textures that make street food so enticing. While it’s commonly enjoyed on the streets of Mexico, you can recreate the magic of this delectable dish right in your own kitchen with our recipe for Broiled Mexican Street Corn.
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Mexican street corn, also known as elote, is typically prepared by grilling or boiling corn on the cob, then slathering it with a rich and tangy combination of Mexican crema, mayonnaise, cheese, and spices. Our version takes a slight twist by broiling the corn to achieve a delightful charred exterior, resulting in a perfect balance of smokiness and sweetness.
Mexican Street Corn
To start, gather your ingredients. Large ears of corn are the star of the show, so be sure to select fresh and juicy ones. Mexican crema, a creamy and slightly sour condiment, is traditionally used, but if it’s not readily available, sour cream makes for a suitable substitute. Cojita cheese, a crumbly and salty cheese, adds a delightful touch, but if you can’t find it, crumbled Feta cheese can step in beautifully. The seasoning blend is key to infusing the corn with bold flavors, and our homemade taco seasoning recipe provides the perfect balance of spices.
Preparation is a breeze. Begin by husking the corn and removing any remaining silk. Rinse the ears thoroughly and pat them dry. Brush them with melted butter, ensuring they’re evenly coated. Place them on a lined baking sheet and pop them under a preheated broiler until the tops become slightly charred, taking care to rotate them to achieve an even cook. The aroma of the corn charring and the sound of the sizzle will build your anticipation for the flavors that await.
While the corn is broiling, prepare the taco seasoning. A blend of chili powder, cumin, coriander, garlic powder, smoked paprika, and various other spices, this seasoning adds depth and complexity to the dish. Combine the ingredients in a bowl and set it aside for later use.
Now it’s time to bring it all together. In a separate bowl, mix Mexican crema (or sour cream), mayonnaise, and freshly chopped cilantro. Add a tablespoon of the taco seasoning and stir until everything is well combined. This creamy and herb-infused mixture will be the perfect complement to the smoky corn.
Once the corn is ready, remove it from the oven and generously brush it with the seasoned Mexican crema mixture. Feel free to adjust the amount based on your personal preference for richness and flavor. To finish, sprinkle crumbled Cojita cheese over the top, adding a delightful salty element, and garnish with the remaining chopped cilantro for a pop of freshness. For an extra touch of smokiness, dust the corn with ground chipotle or smoked paprika.
Serve your Broiled Mexican Street Corn immediately to savor it at its best. Each bite offers a medley of flavors and textures, from the sweet and juicy corn to the creamy and tangy crema, the crumbly and salty cheese, and the aromatic blend of spices. It’s a dish that captures the vibrant spirit of Mexican street food and brings it right to your table. Try it with this Easy Beef Taco Skillet!
Mexican street corn is not just a culinary delight; it’s a sensory experience that embodies the essence of Mexican cuisine. Whether you’re hosting a fiesta, preparing a special family dinner, or simply looking to indulge in a taste of street food culture, this recipe for Broiled Mexican Street Corn is sure to impress. So fire up your broiler and get ready to enjoy a mouthwatering dish that will transport your taste buds to the vibrant streets of Mexico. ¡Buen provecho!
Indulge in the Irresistible Flavors of Broiled Mexican Street Corn
Course: SidesCuisine: MexicanDifficulty: Easy6
servings10
minutes20
minutesTaco Seasoning Ingredients
2 T. chili powder
1 T. ground cumin
1 t. ground coriander
2 t. garlic powder
1 t. smoked paprika
1 ½ t. fine sea salt
1 t. ground black pepper
½ t. ground white pepper
¼ – ½ t. cayenne pepper
- Ingredients
6 large ears of corn
3 T. unsalted butter, melted
½ c. Mexican crema or sour cream
½ c. mayonnaise
3 T. fresh cilantro, chopped, divided
1 T. taco seasoning (see above)
Sea salt and black pepper, to taste
¼ c. Cojita cheese, crumbled
1-2 t. ground chipotle or smoked paprika
Directions
- Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
- Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet and brush with the melted butter on all sides.
- Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)
- While the corn is broiling, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
- Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.
- Remove the broiled corn from the oven and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference. Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, and a sprinkle of ground chipotle or smoked paprika. Enjoy!
