Street corn has seen a huge rise in popularity on restaurant menus everywhere, and every spot has their own interpretation of the iconic Mexican treat. It was a regular summer indulgence to purchase elote or spiced mango from the cart vendors that roamed the streets when I was growing up on the Northwest Side of Chicago. This recipe isn't quite traditional, but it's a damn tasty rendition that you can make and enjoy in no time!
A SoCal twist on the classic Mexican Street Corn.
4 ears of fresh sweet corn
1/4 cup mayonnaise
1/4 cup Cotija cheese
1 lime, quartered
2 tbsp Wholly Chipotle seasoning (included in our Street Food box, shipping June-Aug '21)
1 tbsp Cilantro, finely minced (optional)
If grilling, peel back the husks of the corn gently and destring, then soak in a pot of water for 20 minutes.
If boiling, fully peel and destring your corn cobs.
If grilling, place the corn on the hottest part of the grill for about 10 minutes, then turn and cook for another 10 minutes or until lightly charred.
If boiling, add the corn to a pot of cold water and bring to a boil. Once the water is at a simmer, cook for five minutes.
Once the corn cobs are finished cooking, slather with mayonnaise, the sprinkle generously with cotija, Wholly Chipotle seasoning, and the freshly minced cilantro. Serve with a lime wedge for squeezing.
Looking for a vegan version? Sub your favorite vegan mayo and try grated hazelnuts in place of the cotija cheese!