Best 6 Mexican Roasted Corn On The Cob Good For A Bbq Recipes
**Indulge in the Authentic Flavors of Mexican Roasted Corn on the Cob: A Culinary Journey through Sizzling Street Food and Traditional Feasts**
Embark on a tantalizing culinary adventure with Mexican roasted corn on the cob, a vibrant dish that embodies the spirit of Mexican cuisine. From bustling street stalls to traditional family gatherings, this delectable treat captivates taste buds with its smoky, savory, and slightly sweet flavors. Discover the secrets behind this iconic dish, as we explore a collection of recipes that showcase its versatility and global appeal.
Whether you prefer the classic preparation of grilled corn slathered in a creamy mixture of mayonnaise, cotija cheese, and chili powder, or crave the zesty kick of chipotle-lime crema, this article has you covered. Dive into the aromatic world of roasted corn with cilantro-lime butter, or embrace the smoky richness of roasted corn with roasted poblano crema.
For those seeking a vegan delight, the smoky roasted corn with vegan chipotle crema offers a tantalizing plant-based alternative. And if you're looking to impress your guests, try the elegant roasted corn on the cob with roasted tomato-poblano salsa, a dish that brings sophistication to any occasion.
With its vibrant colors, enticing aromas, and irresistible flavors, Mexican roasted corn on the cob stands as a true testament to the culinary artistry of Mexico. Join us on this flavor-filled journey as we explore the diverse recipes that celebrate this iconic dish.
MEXICAN CORN ON THE COB (ELOTE)
My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.
Provided by blakleyl
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat.
- Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 28.9 g, Cholesterol 53.1 mg, Fat 29.1 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 368 mg, Sugar 4.8 g
MEXICAN CORN ON THE COB
This is the best way to serve corn, brushed with melted butter and sprinkled with chili powder, cheese and lime!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes. Peel down the husks. Rub each ear of corn with 1 tablespoon butter. Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.
MEXICAN CORN ON THE COB
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Provided by Good Food team
Categories Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
- Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.
Nutrition Facts : Calories 294 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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
MEXICAN ROASTED CORN ON THE COB (GOOD FOR A BBQ)
Make and share this Mexican Roasted Corn on the Cob (Good for a BBQ) recipe from Food.com.
Provided by pavut
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roast corn on the bbq or in the oven.
- mix together chili powder, salt and pepper.
- (You can boil it too but it's not as good).
- coat in mayonnaise. (roll the corn in it to get an even layer).
- Coat in cheese. (It'll stick to the Mayo).
- sprinkle all over with chili powder mixture.
- sprinkle with lime juice, to taste.
Nutrition Facts : Calories 185.5, Fat 6.1, SaturatedFat 0.9, Cholesterol 3.8, Sodium 133.1, Carbohydrate 34.2, Fiber 4, Sugar 5.9, Protein 4.5
AUTHENTIC MEXICAN ROASTED CORN ON THE COB
Make and share this Authentic Mexican Roasted Corn on the Cob recipe from Food.com.
Provided by Audrey
Categories Lunch/Snacks
Time 40m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350°F.
- Take the corn and pull the husks back being careful not to remove them.
- Under cold running water take off the fibers from the corn and rinse the husks and cob well.
- If you would like you can butter the corn at this time, but it just adds calories, and i think it tastes great without it.
- Pull the husks back over the cleaned corn so they look as they did before you cleaned them.
- Wrap each corn in foil and place in the middle of your oven, directly on the rack.
- After 30 minutes the corn should be roasted and done. let cool.
- Then all you need to do is slather on enough mayo, chili powder, and lemon pepper to your taste and enjoy.
Nutrition Facts : Calories 150.4, Fat 6.8, SaturatedFat 1, Cholesterol 3.8, Sodium 168.5, Carbohydrate 23.4, Fiber 4.1, Sugar 4.2, Protein 3.6
Tips:
- Choose the right corn: Select fresh ears of corn with tightly packed kernels and bright green husks. Avoid ears with dried-out silks or brown spots.
- Prepare the corn properly: Remove the husks and silks from the corn. If desired, you can also remove the kernels from the cob using a sharp knife.
- Season the corn generously: Mexican roasted corn is typically seasoned with a variety of spices and herbs, such as chili powder, cumin, garlic powder, and cilantro. Be generous with your seasonings to ensure that the corn is flavorful.
- Roast the corn over high heat: The best way to achieve a smoky, charred flavor is to roast the corn over high heat. You can do this on a grill, in a hot oven, or even over an open fire.
- Keep the corn moist: To prevent the corn from drying out, brush it with butter, oil, or a mixture of both before roasting. You can also add a little bit of water or broth to the roasting pan.
- Serve the corn immediately: Mexican roasted corn is best served hot off the grill or out of the oven. Top it with additional toppings, such as cotija cheese, sour cream, and salsa, and enjoy!
Conclusion:
Mexican roasted corn on the cob is a delicious and versatile side dish that is perfect for any occasion. Whether you are grilling out in the backyard or hosting a party, this dish is sure to be a hit. With its smoky, charred flavor and simple ingredients, Mexican roasted corn is a dish that everyone will love.
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