Mexican food has been around for a long time and has changed over time. People think that the Mayan Indians might have been the ones who invented real Mexican food. They used to travel from place to place to hunt and gather. They often ate corn tortillas with bean paste, but they also ate fish, wild game, and tropical fruits.
In the middle of the 1300s, the Aztec Empire was doing well. They still ate a lot of Mayan food, but they also used chilli peppers, honey, salt, and chocolate in their cooking. Some of the wild animals, like the turkey and duck, were now being raised as pets. In 1521, Spain sent troops into Mexico. Spain’s cuisine had the greatest influence on Mexican cuisine. They brought in sheep, pigs, and cows, among other things.
They brought dairy products, garlic, and many different herbs, grains, and spices with them. During this time, many different types of food, such as those from the Caribbean, South America, France, West Africa, and Portugal, began to be used in Mexico. Because of this, there are many different kinds of Mexican food today, but dishes vary from region to region.
In this post we will discuss about the perfect way to make your Mexican street corn recipe
Ways to Cook, in the Past and Now
The first people to live in Mexico did not have ovens. Instead, they heated food over an open fire, using cast iron skillets and ceramic dishes. Another way was to steam. They would put boiling water in a deep pit and hang meat wrapped in cactus or banana leaves over it. Frying was also used by many.
They used a large tool made of lava rock or stone called a metate y mano as a grinding stone or a smaller tool called a molcajete to crush and grind ingredients. The molcajete, also called a mortar and pestle, is a small bowl-shaped container made of stone, pottery, hardwood, or marble. The pestle, which is used to crush things, is in the shape of a baseball bat.
Our favourite choice: Mexican street corn recipe
This recipe for Mexican street corn recipe is a popular street food in Mexico. Corn on the cob is grilled and then covered in a sauce made of mayonnaise, sour cream, cotija cheese, chile powder, and lime.
This easy Mexican corn-on-the-cob recipe, which is also called “elotes,” is a great starter or side dish for any outdoor party.
Whether you make it into a Mexican street corn recipe or a Mexican pasta salad, it should be in your collection of Mexican street corn recipe food recipes. With Cinco de Mayo coming up, you should really look forward to spending more time outside and, most importantly, starting to grill. And what better way to celebrate the start of spring than with a tasty dish that is a true Mexican street corn recipe classic? If you like Mexican street corn recipe as much as we do, you are in for a real treat.
What goes into a Mexican street corn recipe?
- 6 ears of corn without husks
- 6 tablespoons unsalted butter
- 1/4 cup of Cotija cheese, broken up
- 14 cups of fresh, chopped cilantro
- 2 spoonfuls of chilli powder
- 2 limes, juiced
Directions of Mexican street corn recipe
- Set the oven temperature to 350 degrees F (175 degrees C).
- Put corn in its husks right on the rack in the oven.
- Roast in an oven that has been heated until soft and cooked all the way through, about 40 to 45 minutes.
- Peel back the husks and rub 1 tablespoon of butter into each ear of corn. Cotija cheese, cilantro, chilli powder, and lime juice are sprinkled on each one. Serve.
Notes for Cooks for Mexican street corn recipe
You can use dried cilantro instead of fresh, cilantro juice instead of lime juice, and if you can’t find Cotija cheese, you can use a Mexican blend cheese, Parmesan, or Greek feta cheese instead. You can also shave the corn off the cobs and mix it with other ingredients to make a dish.
For Street Grilled Mexican street corn recipe on the Cob
- To get the corn ready, fold each corn’s husk back leaf by leaf and tie it with kitchen twine. Brush a little oil on the corn on the cob.
- Heat up a grill pan or a grill outside. Turn the corn on the grill every so often until it gets browned in spots. Keep an eye on it, because this will happen quickly.
- How to make the sauce: In a bowl, combine mayonnaise, sour cream, chile powder, and lime juice.
- Coat each piece of grilled corn with the mayonnaise mixture, then sprinkle with cotija cheese. Serve with cilantro on top.
For Mexican Street Corn in a Skillet:
- To get the corn ready, cut it off the cob. I used six ears to make about 4 1/2 cups. You can also use corn that has been canned or corn that has been frozen. If you are using frozen food, there is no need to thaw it.
- Oil should be heated in a pan over medium-high heat. Stir in the corn and cook for 5–7 minutes, stirring often, until it starts to brown. If you use frozen corn, you might need to cook it for a few more minutes. Put everything in a bowl and set aside.
- Get the sauce ready in a bowl, and combine mayonnaise, sour cream, chile powder, and lime juice.
- Add the mayonnaise mixture to the corn that has been sautéed. Mix it all up. Add the cotija cheese and sprinkle the cilantro on top. Serve the soup in small bowls with lime wedges on the side.