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Mexican Corn Recipe!

July 16, 2019 By Talya Tate Boerner 5 Comments

Mexican Corn

Oh my gosh, this Mexican Corn recipe is my new favorite! And yay, sweet corn is in season here in Arkansas. If you don’t grow corn or know a farmer who does, grab a few ears at your local farmer’s market and get busy making this simple recipe. I guarantee, your family will love it.

Unless your people don’t like corn. ? In that case, I can’t help you…

Let’s get straight to it, shall we?

Print
Mexican Corn

Ingredients

  • 2 T unsalted butter
  • 4 cups cooked corn, cut from the cob (approximately 8 large ears / 10 small)
  • 1 medium jalapeño pepper, seeded and diced
  • 3 T mayonnaise
  • 3 T Queso Fresco (Mexican cheese), crumbled
  • 2 T chopped fresh cilantro
  • 1/2 t chili powder
  • 1 clove garlic, diced
  • 1 lime, juiced

Instructions

  1. Melt butter in a large skillet on medium heat. Add corn and jalapeño. Cook until corn is slightly charred, approximately ten minutes.
  2. Add remaining ingredients and stir it together.
  3. Pour into your favorite serving bowl.
  4. Serve warm, cold, or at room temperature. Enjoy!
3.1
https://gracegritsgarden.com/2019/07/mexican-corn-recipe.html

 

Elotes Substitute?

When John and I lived in Dallas, we had a slight obsession with elotes sold from a neighborhood stand. If you aren’t familiar with elotes, it’s basically corn off the cob served in a cup like a milkshake with gobs of butter and mayo and at least two kinds of cheese. Yes, super duper sinful.

See? (Almost looks like mac and cheese, but there’s corn under there…)

 

A Healthier Version…

My Mexican Corn recipe is similar but has mucho less mayo, butter, and cheese. While I wouldn’t call it healthy per se, this is a mighty fine substitute for elotes.

mexican corn recipe

Doesn’t it look tasty?

That’s because it is. Such.Great.Flavor!

Bonus: This Mexican corn recipe is versatile. You can serve it as a summer dip or as a side dish with burgers or chicken (or whatever). In a pinch, you can use frozen corn or canned corn. Better yet, roast your corn on the grill and skip the first step of the recipe altogether!

Happy summer eatin’ friends,

Grace Grits and Gardening
Farm. Food. Garden. Life.

Filed Under: Food & Recipes Tagged With: Mexican corn, Rico's Elotes, summer recipes, sweet corn, Tex-Mex food

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Comments

  1. Barbara Tate says

    July 16, 2019 at 7:49 am

    That looks delish.

    Reply
  2. Dorothy Johnson says

    July 17, 2019 at 7:12 am

    I recently made a new-to-me corn relish recipe that was much the same without the cheese. We ate it up. I’m sure adding cheese would make it to-die-for. I didn’t know about elotes, but I can see the attraction.

    Reply
    • Talya Tate Boerner says

      July 18, 2019 at 7:20 am

      Delicious I’m sure!!

      Reply
  3. Tom Sweeney says

    July 17, 2019 at 8:44 am

    ELOTES!!!!!

    Reply
    • Talya Tate Boerner says

      July 18, 2019 at 7:20 am

      Si!!!

      Reply

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Talya Tate Boerner


Hi! I'm Talya. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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