Corn is another popular summer veggie in our home and corn on the cob is my go to on busy nights when I need something fast. 

This recipe is my easy version of Mexican Street Corn aka Elote. I like to make these on Taco Tuesday with enchiladas or tacos and rice. 

The best thing is they can be cooked and prepared in just six minutes.

This messy but good side dish is a kid favorite and requested often by my whole family!

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Easy 6 Minute Mexican Street Corn

Ingredients

• 4 ears of corn shucked and cooked
• 1/4 cup mayo {I like Duke's}
• 1/4 cup sour cream
• 1/2 Mexican cotija cheese {you can substitute parmesan}
• 1 tbsp Trader Joe's Elote seasoning optional
• 1 tsp cilantro diced
• 4 lime wedges for serving

Instructions

• Let freshly cooked corn cool down slightly on a plate.
• Meanwhile, in a small bowl mix together mayo and sour cream until combined.
• Spread the mayo mixture all over in a thick layer on each corn.
• Sprinkle the cheese all over the corn.
• You can also add some seasonings if you like extra flavor or heat like Everything but the Elote seasoning blend from Trader Joe's.
• Sprinkle on some chopped cilantro and garnish with lime wedges.
• Serve warm or at room temperature and enjoy!

Let freshly cooked corn cool down slightly on a plate.

I cut off the top, remove the silk and leave the husks, then microwave for 4-5 minutes.

Meanwhile, in a small bowl mix together mayo and sour cream until combined.

I like to pull the husks back but keep them attached for presentation.

Spread the mayo mixture all over in a thick layer on each corn. 

I find it easier to stand them up of a plate and then use a rubber spatula to coat all side of the corn with the mayo.

I love using Mexican cotija cheese for coating the corn.

If you cannot find it at the grocery store then you can use grated parmesan cheese.

Sprinkle the cheese all over the corn.

You can also add some seasonings if you like extra flavor or heat.

I am a big fan of Everything but the Slote seasoning blend from Trader Joe’s.

Sprinkle on some chopped cilantro and garnish with lime wedges. 

Serve warm or at room temperature and enjoy!

Messy but good corn that tastes absolutely delicious!

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Sweet Corn and Chorizo Sausage Pudding

Make 8-10 servings

Ingredients

• 2 cups water
• 1 cup white cornmeal
• 1 1/2 cups fresh or frozen corn kernels I used frozen Southwestern corn with peppers
• 1 medium onion chopped (I used 1/2 a Vidalia onion)
• 5 ounces Chorizo or other sausage chopped (I used 2 Chorizo links, crumbled)
• 5 large eggs beaten
• 1 1/2 cups heavy cream
• 1/2 tsp salt

Instructions

• Preheat the oven to 350 degrees.
• Grease a 3 quart baking dish.
• In a large saucepan, bring 2 cups of water to a boil.
• Whisk in the cornmeal and reduce the heat to low.
• Remove from heat and let cool slightly.
• Stir in corn and simmer until thick, 2 to 3 minutes.
• Place the onion and Chorizo in a medium skillet and stir over medium heat until the onion is tender, about 5 minutes. Add to the cornmeal mixture.
• In a medium bowl, mix the eggs and cream. Stir into the cornmeal mixture and add the salt.
• Pour into the baking dish.
• Bake for 50 minutes to 1 hour, until set.

Notes

Recipe adapted from Southern Cooking for Company by Nicki P. Wood. 

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Honey Butter Grilled Corn

Ingredients

• 4 ears of corn shucked
• 1/2 cup 1 stick butter, softened
• 2 tbsp honey
• salt and pepper to taste

Instructions

• Shuck the corn and cut off ends.
• Mix together softened butter and honey in a small bowl.
• Spread onto all sides of corn.
• Season with salt and pepper.
• Wrap securely in aluminum foil, twisting the ends.
• Grill wrapped corn for about 20 minutes or until tender on a covered hot grill.
• Unwrap corn, discard foil, and grill on the grates for a couple minutes
• to char the corn slightly and add that great grill flavor!
• Brush with additional honey butter and serve hot.

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