Indulge in the savory and tangy flavors of Mexican street corn. Our broiled recipe brings a delicious twist to this classic snack. Discover the mouthwatering taste of charred corn, creamy sauce, and aromatic spices. Try our easy-to-follow recipe and elevate your culinary experience today. Mexican street corn, also known as elote, is a beloved snack that has gained popularity around the world for its irresistible combination of flavors. Traditionally, elote is grilled and slathered with a creamy and tangy sauce
. However, if you're looking for a slightly different approach, broiling the corn can add a delicious char and elevate the taste to new heights. In this blog post, we'll explore the mouthwatering world of Broiled Mexican Street Corn and share a simple yet sensational recipe that will leave you craving more.
Mexican Street Corn, a popular and delicious street food, is traditionally prepared by grilling corn on the cob and slathering it with a combination of mayonnaise, sour cream, cotija cheese, chile powder, and lime. With the increased popularity of home-cooking and experimenting with international cuisines, many people are looking for an alternative to grilling, as not everyone has access to an outdoor grill. This is where broiled Mexican Street Corn enters the culinary scene.
Prep time: 10 minutes
Cook time: 20 minutes
Yields 6 Ears
- Ingredients needed to make the Broiled Mexican Street Corn
- How to make Broiled Mexican Street Corn
- Variations on the Broiled Mexican Street Corn recipe
- Storage for the Mexican Street Corn
- Top tips to know when making Broiled Mexican Street Corn
- Broiled Mexican Street Corn: How to Make It Perfectly Every Time
Ingredients needed to make the Broiled Mexican Street Corn
- Taco Seasoning:
- 2 T. chili powder
- 1 T. ground cumin
- 1 t. ground coriander
- 2 t. garlic powder
- 1 t. smoked paprika
- 1 ½ t. fine sea salt
- 1 t. ground black pepper
- ½ t. ground white pepper
- ¼ - ½ t. cayenne pepper
- 6 large ears of corn
- 3 T. unsalted butter, melted
- ½ c. Mexican crema or sour cream
- ½ c. mayonnaise
- 3 T. fresh cilantro, chopped, divided
- 1 T. taco seasoning (see above)
- Sea salt and black pepper, to taste
- ¼ c. Cojita cheese, crumbled
- 1-2 t. ground chipotle or smoked paprika
How to make Broiled Mexican Street Corn
- Place the top oven rack in the second position from the top and pre-heat the broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
- Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet and brush with the melted butter on all sides.
- Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn one-third of the way around before placing it under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)
- While the corn is broiling, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
- Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.
- Remove the broiled corn from the oven and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference. Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, and a sprinkle of ground chipotle or smoked paprika. Enjoy!
Variations on the Broiled Mexican Street Corn recipe
- Spicy Kick: Add a dash of cayenne pepper or sprinkle with crushed red pepper flakes for an extra fiery twist to your broiled Mexican street corn.
- Cheesy Delight: Instead of cotija cheese, try grating some sharp cheddar or Monterey Jack cheese on top of the corn for a gooey and indulgent experience.
- Herb-infused: Incorporate finely chopped fresh herbs like cilantro, parsley, or basil into the creamy sauce for an herbaceous and refreshing flavor profile.
- Smoky Bacon Bliss: Fry up some crispy bacon, crumble it, and sprinkle it generously over the broiled corn for an irresistible smoky and savory combination.
- Tropical Twist: Squeeze some fresh pineapple or mango juice over the corn before broiling, and garnish with diced pineapple or mango for a tropical burst of flavors.
- Zesty Avocado: Mash ripe avocado with lime juice, salt, and pepper, and spread it over the broiled corn for a creamy and tangy avocado twist.
- Fiery Chipotle: Mix some chipotle chili powder or adobo sauce into the creamy sauce for a smoky and spicy kick that will take your broiled Mexican street corn to the next level.
- Tangy Greek: Replace the Mexican crema with Greek yogurt and crumble some feta cheese on top of the corn for a tangy and Mediterranean-inspired variation.
- Sweet and Savory: Drizzle a touch of honey or maple syrup over the broiled corn, along with a sprinkle of crispy crumbled queso fresco, for a delightful balance of sweet and savory flavors.
- Tangy Tomatoes: Dice ripe tomatoes and mix them with lime juice, salt, and chopped cilantro. Use this tangy tomato salsa as a topping to add a burst of freshness to your broiled Mexican street corn.
Storage for the Mexican Street Corn
When it comes to storing broiled Mexican street corn, it is recommended to consume it within 2-3 days for optimal freshness and flavor. After preparing the corn, allow it to cool completely before storing it in an airtight container or tightly wrapped in plastic wrap. Placing it in the refrigerator will help maintain its quality. When you're ready to enjoy it again, simply reheat the corn in the oven or on a stovetop grill for a few minutes until warmed through. Remember, for the best taste experience, savor the broiled Mexican street corn while it's at its freshest.
Top tips to know when making Broiled Mexican Street Corn
- Select fresh corn: Choose ears of corn that are firm and have bright green husks. The kernels should be plump and tightly packed.
- Preheat the broiler: Ensure that your broiler is preheated to the appropriate temperature before placing the corn inside. This will help achieve a nicely charred exterior while keeping the interior tender.
- Brush with oil: Lightly brush the corn with oil before broiling to help prevent it from drying out and enhance the charring process.
- Rotate the corn: During the broiling process, rotate the corn occasionally to ensure even cooking and prevent any side from burning.
- Watch the timing: Keep a close eye on the corn while broiling to avoid overcooking. The broiling time can vary depending on the size and thickness of the corn, so it's important to check for the desired level of char and tenderness.
- Customize the sauce: Adjust the flavors of the creamy sauce according to your preference. Add more lime juice for extra tanginess or increase the amount of chili powder for a spicier kick.
- Don't forget the toppings: Sprinkle generous amounts of cotija cheese, chili powder, and fresh cilantro over the corn for an authentic Mexican street corn experience. Experiment with other toppings like diced jalapenos or crispy bacon for added flavor and texture.
- Serve immediately: Broiled Mexican street corn is best enjoyed fresh and hot. Serve it immediately after broiling to savor the flavors at their peak.
- Store leftovers properly: If you have any leftover broiled corn, allow it to cool completely before storing it in an airtight container in the refrigerator. Consume within 2-3 days for the best taste and texture.
- Get creative with leftovers: If you have extra broiled Mexican street corn, consider using it as a versatile ingredient in other dishes. Cut the kernels off the cob and add them to salads, tacos, or even pasta dishes for a delicious twist.
Follow these top tips to ensure a delightful broiled Mexican street corn experience that will have your taste buds dancing with joy
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