Light baked Mexican street corn recipes are as delicious as the traditional version. Enjoy the fresh sweet corn during the season!
Baked Street Corn (Ellotes)
My family likes fresh sweet corn in the summer. Regardless of the grilled corn salad or Mexican street corn recipe. If you have tested a grilled corn salad inspired by Mexico with Cotija, this recipe is similar to the original distance corn. It is a type that can be purchased throughout the United States and all over Mexico. The only difference is that this summer’s side dishes are a little healthier!
The reason why this Mexican street corn has always gained popularity
Summer corn is so good that you can provide it without seasonings and have no complaints. But why can you get better with simple additions? I like this recipe and why you are doing so.
- Rich. The mayonnaise mixture torn over corn adds satisfactory richness.
- Flavor. In addition to mayonnaise, there are sweet taste of corn, bright lime juice and flavor, spicy tajin (or chili powder if desired), woven cortija and fresh sealant. It all comes together in the most delicious way!
- It does not use it excessively. This Mexican street corn recipe has a taste of fat without fat. I exchange light mayonnaise, use more cheese, and coats each ear of corn on lime mayonnaise mixtures only. This adds a lot of taste without overwhelming corn and checks calories.
The necessary ingredients
Here are some memos about the materials needed to create a bright version of Mexican Street Corn. Scroll with the recipe card to find the quantity and recipe guidelines.
- Sweet corn -The fresh summer corn is the best -the taste of frozen corn has a more stupid texture when baked when comparing.
- Light mayonnaise -Does your favorite brand.
- lime -I need juice and flavor.
- Other – Or chili powder if you prefer or have Tajín.
- Cortyza cheese -This is a salty taste, flavorful Mexican cheese. If you can’t find it, some people like to replace it with a steel phamasan or fine broken peta.
- Silantro -If you don’t like the sealant, you can leave it or use parsley.
How to make Mexican street corn
Below is a visual guide for making this Mexican street corn recipe.
- Make a mayonnaise mixture. Stir mayonnaise in a small bowl with lime flavor and juice.
- Bake corn. Place the corn on the grill lattice lightly greasy. Turn all sides evenly with charcoal and move to the limber baking sheet.
- Mayonnaise brush. Use a silicone brush to sprinkle a tablespoon of mayonnaise mixture on each ear.
- finish. Provide it with Chili Powder, Cortija, and Silantro, then serve.
Tips for perfect baked corn
I have a full post on how to apply corn. But there are some of the most important poins when making Mexican street corn.
- Start with the best corn. The silk should not be moist and dry, the shell should be moist and moist, brown or dried. The kernel must be plump to the end of the ear.
- Remove the shell and silk. When I make a “regular” baked corn, I often leave the shell and remove the silk. In the case of Mexican street corn, I think it is clean and easy to remove the entire shell with silk.
- Preheat the grill. If the grill is not hot, it takes more time to get a wonderful charcoal from the kernel, and the longer time on the grill is hard to dry the corn.
What you need to come with this recipe
You can offer this Mexican street corn that you like a lot of summer! There are some ideas for inspiration.
Save and use the remaining food
Mexican street corn is best to eat right away. If you have the remaining food, you should cut the kernel and enjoy the remaining food with salad or taco or baked potato toppings.
Product: 4 Corn
Serving size: 1 corner
Mix mayonnaise, lime flavor and lime juice in a small bowl until equally combined. Keep it separately.
Preheat the grill to high heat and lightly apply to the grid. When heated, the corn is moved to the grill. Turn the corn until you cut your cooking and corn evenly and the whole process takes 5-7 minutes. Remove the corn into the rim baking sheet and turn off the grill.
The corn is still warm, but use a silicone brush to coat each ear of the corn with lime mayonnaise mixture. You will use a mixture of mayonnaise mixtures of about 1 tablespoon on corn ears. Sprinkle the chili powder, cortyza and sealant to each ear of corn. Service immediately.
Last stage:
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Mayo mixtures make about 1 tablespoon per corn ear.
clothing material: 1 corner,,, Calories: 137 Kcal,,, carbohydrate : 19 G,,, protein: 4 G,,, province: 6 G,,, Saturated fat: 2 G,,, Multi -unsaturated fat: 2 G,,, Single unsaturated fat: 2 G,,, Cholesterol: 11 Mg,,, sodium: 242 Mg,,, potassium: 265 Mg,,, fiber: 2 G,,, sugar: 6 G,,, Vitamin A: 344 IU,,, Vitamin C: 7 Mg,,, calcium: 51 Mg,,, steel: 1 Mg