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I loved this elote recipe so much that I created another variation – my poblano Mexican street corn off the cob AND a Mexican street corn kale salad. Who would’ve thought taking ears of corn and cutting it off the cob would yield such an incredibly easy to make and loads of flavor dish?
This Easy Off the Cob Mexican Street Corn is packed with fresh flavors. This is the perfect side dish, that's a little easier to eat than the traditional street corn, and it's ready in 15 minutes!
Easy Mexican Street Corn Off the Cob. This Mexican Street Corn recipe takes all of the flavors you love about Elotes and combines them into a tasty side dish served in a bowl. Think of it as a warm Mexican Street Corn salad, filled with buttery corn, zesty chili lime sauce, and your favorite traditional Elote toppings like cotija cheese ...
An authentic Mexican street corn recipe can be on the cob or off the cob, like this corn salad recipe! When it is made as a smoked Mexican street corn salad the elote off the cob name is called esquites instead of elotes.
Sometimes street corn is served as an entire cob on a skewer and called “elote”, but this recipe is for Mexican corn off the cob. I personally think it’s easier to prepare that way! This best Mexican street corn recipe is packed with flavor! CORN. Heat a large skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
In my version here, I made it two ways – (1) On The Cob and (2) Off The Cob In a Skillet. They are both delicious and ready in less than half an hour. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering.
Here are a few ways to make this Mexican street corn off the cob recipe your own! Instead of using feta cheese, use cotija or queso fresco. Instead of using fresh cilantro/coriander, use chopped fresh parsley. Swap frozen corn for canned (and drained) corn kernels or fresh corn on the cob.
In Mexico, elote is the name for that irresistible Mexican street corn on the cob that’s grilled to perfection. If you want all that amazing flavor off the cob, try esquites —the same great ingredients, but served in a bowl with the kernels cut off the cob.
And grilling the corn over high heat gives you this charred, unforgettably deep flavor that's beautifully balanced out with creamy Cotija cheese and a kick of ancho chile powder. But here's a version that takes the corn off the cob, which is traditionally known in Mexico as esquites.
Elote, or Mexican street corn, is corn on the cob covered in creamy mayo and topped with cilantro, lime juice, Cotija cheese, and chili powder. It’s the most delicious Mexican side dish! If there’s a dish that embodies what a Mexican summer feels like, this elote recipe is it!