Street Corn

No ratings yet

Also known as elote, street corn is a popular California-Mexican street food made from cooked corn garnished in a creamy sauce and topped with cheese, chili powder, and lime juice. This is a popular sweet, savory, tangy, and spicy snack that is often enjoyed during the summer months.

Yield: 5 cobs of corn

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: American, Mexican

Servings:

Author: Maryanne Cabrera

Ingredients

5 ears fresh corn in the husk
6 quarts water
3 Tablespoons kosher salt

Seasoned Butter:

¼ cup unsalted butter, softened, room temperature
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon crushed red pepper
¼ teaspoon chili powder (optional)

Toppings:

4 Tablespoons grated parmesan cheese
2 Tablespoons grated pecorino romano cheese
chopped chives, as needed
crushed red pepper, as needed
kosher salt, as needed

Instructions

In a large stock pot, bring 6 quarts of water and 3 Tbsp of kosher salt to a boil.
Remove any damaged or discolored outer husks of corn. Peel the husks down to the base of the corn, but do not detach from the cob. Remove the silk around the corn.
Pull the husks back up over the corn and tie the ends together using a small piece of husk or kitchen string.
Gently put corn into the boiling salted water. Cook for 8-10 minutes. Remove corn from water, drain, and let sit for a couple minutes before opening (corn will be very hot).
Peel back the husks and use it as a handle. Spread seasoned butter all over corn. Sprinkle cheese and other toppings over corn.

Seasoned Butter:

In a small bowl, whipped softened butter. Add cayenne pepper, garlic powder, salt, red pepper, and chili powder. Let butter sit for at least 15 minutes to allow flavors to develop. Spread over cooked corn.

Notes

The cooked corn is typically covered with mayonnaise. This version is coated with seasoned butter.

Nutrition