Mexican Street Corn

Thanks to the Indiana sweet corn we picked up last week while searching for covered bridges in Rush County, we’ve been well-stocked for our current summer addiction – Mexican Street Corn.

Every time we go somewhere that has Elotes (or as it’s often called Mexican Street Corn), we purchase it and gobble it up. Since we like to eat seasonally and sweet corn is delicious and plentiful during summer months in Indiana, this year we decided to figure out how to make one of our favorite dishes ourselves.

Turns out it is SUPER simple. This recipe is a conglomeration of multiple Pinterest recipes we found and the simplicity and flavors are ideal for our family – and now hopefully yours! I’m 100% sure it’s not authentic, but it is delicious!

Recipe for Mexican Street Corn:

Ingredients:

Sweet corn – the fresher the better

1/2 cup mayonnaise

1-2 t. Chipotle Chili Powder

grated parmesan or cotija to taste

chopped up parsley or cilantro to taste

Step one: The first step seems a little weird, but trust me, it works. Wrap your sweet corn (without husking it) in a paper towel and microwave for 2 minutes. If it’s good fresh corn, it will come out perfectly cooked.

Step two: While your corn is cooking, mix the mayonnaise with the chili powder – add more or less chili powder according to your taste.

Step three: Peel back the husk and coat the corn with the chili/mayo mixture.

Step four: Sprinkle on cheese and cilantro and enjoy!

Use up the leftover Mexican Street Corn topping!

Whatever mayo mixture you don’t use will stay fresh in the fridge for a couple of days or is also amazing as a dip with salmon, roasted potatoes or even crackers.

Insider Tip: Don’t have fresh corn? Saute some frozen corn in a bit of butter and then mix in the other ingredients for a delicious and summery side or dip!

Give this simple recipe a try and let me know what you think – I know we’ll be indulging it in often over the next few weeks as the corn continues to be harvested in Indiana!

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