Mexican Style Street Corns is a corn salad that is made by roasting fresh or frozen corns either in Instant Pot or in an Cast Iron Skillet until charred. Flavor them with some spices, lemon juice, and garnish with some veggies.
I am always a big fan of street food. Whether it's Pani Puri, Tikki Chaat, or basically any kind of chaat. When I ate Mexican style corn at a friend's place, it reminded me of popular street food of India - "Challi" or "Bhutta" (Indian roasted corn on the cob).
Indian corns are basically made by slow roasting the corn cob (white) on coal and then put masala (spice mix) and lemon juice on it afterward. The slow-roasting of the corns along with their spice mix gives these corns that unique and mouth-watering flavor.
MEXICAN STREET CORNS INGREDIENTS
- CORNS: For this recipe, you can use fresh or frozen corn. You can make use of the whole cob or even with corn kernels.
- SPICES: You don't need a lot of spices, just a handful is enough. I have used Paprika, Cumin Powder, and Rock Salt in the recipe.
- BUTTER: You can use butter or oil in the recipe. Butter makes the recipe creamier, you can also use any Vegan Butter for the vegan option.
- MAYONNAISE: For extra creaminess, you can add Mayonnaise too. I have added Vegan Mayonnaise to the recipe.
- VEGGIES: To give crunch to the recipe I usually add some red onions, bell pepper, green onion, and jalapenos.
- GARNISH: Garnish with some chopped cilantro or parsley.
SOME OTHER VARIATIONS
One of the variations popular in India is " hot sand or salt bhutta". In this process, they cook the corn cob (whole corn - including husk & silk) in hot sand or rock salt. Because of the husk, sand doesn't spoil the kernels. And the slow cooking makes the corn really sweet. They use white corn for this. After removing the husk and silk, they use their custom made spice mix. I usually mimic this technique by microwaving the whole corn (including husk & silk) for 2-3 mins and then cooking it in the cast iron utensil for the color.
Some also prefer roasting the corns in a conventional oven, either with husk or wrapping in an aluminum foil. But let me tell you the best flavor comes when roasting in Cast Iron Skillet, it gives nice charred color & flavor to the dish.
TIPS TO REMEMBER
- For making in Instant Pot, first add 1 cup of water. Then you can either pressure cook for 2 minutes and then Quick Release. Or Steam for 12 minutes and NPR.
- For making in Cast Iron Skillet, add butter with corns and cook until charred.
- Add butter & mayonnaise in a bowl and mix until combined.
- Add veggies to the corns that will not only give the crunch but also makes the recipe vibrant.
- Lastly garnish with cilantro and sprinkle some lemon juice for a little tangy flavor.
HOW TO MAKE MEXICAN STREET CORNS
STEP 1 - COOK CORNS: Firstly cook fresh or frozen corns in Instant Pot or in the Cast iron Skillet. You can make this recipe using whole cob or using corn kernels.
STEP 2 - ADD SEASONING: Next once corns are cooked, add butter and mayonnaise in the corns along with some spices.
STEP 3 - ADD VEGGIES: Add chopped veggies and stir until combined. lastly garnish with cilantro and sprinkle some lemon juice.
STEP 4 - ADJUST & SERVE: Finally adjust the seasoning as needed and serve.
COMMONLY ASKED QUESTIONS
Is Mexican Street Corn Healthy?
Corns are considered to be a rich source of fiber and also helps in eye development. This recipe of Mexican Street Corns is not healthy as it has butter and mayonnaise in it.
Is Mexican Street corn served cold?
Mexican Corn Salad is traditionally grilled and often served hot. But if you're late, you can also serve as cold. This is often accompanied with tacos or burgers, etc. Leftover Elote can also be added as a stuffing in rolls or tacos or burritos.
Mexican Style Street Corn
Ingredients
- 4 whole Corn Cob or 2 cups corn kernels
- 2 tablespoon Butter or Vegan Butter or Oil
- ½ teaspoon Garlic Powder Dried Granulated
- 1 teaspoon Paprika
- ½ teaspoon Cumin Powder
- 2 tablespoon Mayonnaise or Vegan Mayonnaise
- Black Salt/ Rock Salt
- ¼ Red Onion chopped
- ¼ Green Bell Pepper chopped
- 1 Jalapeno de-seeded chopped
- 2 stalks Scallions sliced
- ¼ cup Cilantro chopped
- 1-2 tablespoon Lemon Juice
Equipment
Method
- Add 1 cup water in the Instant Pot and place trivet. Then add corns in the Instant Pot and close the lid. With vent in the sealing position, pressure cook for 2 minutes. Once timer beeps then do Quick Release by moving vent to the venting position.
- Once cooked, remove the husk and silk and remove corns using knife or corn cob peeler. Transfer corn in the bowl and add butter mayonnaise and stir until combined well.
- Then add spices and veggies and stir until everything is combined properly. Lastly garnish with cilantro and garnish with lemon juice and serve.
- Microwave the whole corn cob (including husk & silk) on low for 3 Mins.And once it cools down, remove the husk and silk and remove corns using knife or corn cob peeler.
- Add butter to a Cast-iron Skillet, and add butter. Once it melts down add corn kernels and keep roasting until you get charred color.
- Then add spices and veggies and stir until everything is combined properly. Lastly garnish with cilantro and garnish with lemon juice and serve.
- Preheat oven at 400° F. Once preheated, add butter in a baking tray and put in the oven.
- Oven butter melts add corn (frozen/fresh) and mix evenly with butter. Now spread corns in a single layer, to cook them evenly.
- Cook the corns at 400°F for 10-15 minutes until it begins to turn brown. Now remove from heat. Then add spices and veggies and stir until everything is combined properly. Lastly garnish with cilantro and garnish with lemon juice and serve.
Nutrition
Notes
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