Best 3 Grilled Corn In The Style Of Oaxaca Recipes
**Grilled Corn in the Style of Oaxaca: A Taste of Mexican Street Food**
Originating from the vibrant streets of Oaxaca, Mexico, grilled corn, also known as elote asado, is a quintessential Mexican street food that captures the essence of Mexican cuisine. This delectable dish combines tender grilled corn on the cob, slathered in a creamy, spicy, and tangy sauce made from mayonnaise, sour cream, and chili peppers. Topped with a sprinkle of cotija cheese and a squeeze of lime, this dish offers a harmonious blend of flavors and textures that will tantalize your taste buds. In this article, we present two enticing recipes for grilled corn in the style of Oaxaca: the classic version and a vegan variation that caters to plant-based preferences. Both recipes provide step-by-step instructions to guide you through the process of creating this flavorful dish, ensuring a delightful culinary experience.
OAXACAN- STYLE GRILLED CORN ON THE COB
From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.
Provided by IngridH
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your grill to medium.
- Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
- Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
- Serve with the lime wedges for squeezing over the corn.
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
GRILLED CORN IN THE STYLE OF OAXACA
Steps:
- repare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.) Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string. Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside. Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks. Grill corn, covered with grill lid, over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter. Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn.
Tips:
- Choose the right corn: Select fresh, plump ears of corn with tightly packed kernels. Younger corn, indicated by bright green husks and silks, tends to be sweeter and more tender.
- Prepare the corn: Remove the husks and silks from the corn. If desired, remove the kernels from the cob using a sharp knife, but leave some kernels attached for a more rustic presentation.
- Season the corn: Brush the corn with a mixture of melted butter, salt, and chili powder. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Grill the corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until it is slightly charred and tender, about 10-12 minutes.
- Serve the corn: Serve the grilled corn immediately, topped with cotija cheese, sour cream, and cilantro. You can also add a squeeze of lime juice for extra flavor.
Conclusion:
Grilled corn in the style of Oaxaca is a delicious and easy-to-make side dish that is perfect for any occasion. With its smoky flavor and creamy, tangy toppings, this dish is sure to be a hit. So next time you're looking for a simple but flavorful side dish, give this recipe a try. You won't be disappointed!
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