Mexican Street Corn Off the Cob – One Stop Recipe

Mexican Street Corn Off the Cob, also known as Elote, is a popular and flavorfull dish that originated in Mexico.

The history of Mexican Street Corn Off the Cob dates back to ancient times when corn was a staple crop in the indigenous cultures of Mesoamerica, including the Aztecs and Mayans. Corn held great significance in their diets and traditions, and they developed various culinary uses for it.

Over time, the tradition of grilling corn on the cob and adding toppings evolved into what is now known as Mexican Street Corn Off the Cob. It is believed that this dish is mainly originated in the streets of Mexico City.

The preparation of Mexican Street Corn Off the Cob typically involves grilling or roasting fresh ears of corn until they develop a delicious smoky flavour.

Ingredients for Mexican Street Corn off The Cob

• 3 cups corn kernels, from about 4 ears of corn
• 1 tablespoon butter
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• Salt and pepper, to taste

Making of Mexican Street Corn Off the Cob | How to Make Mexican Street Corn Off the Cob

1.	Take a Large Pan or Wok add butter to it and heat over medium flame
2.	Add the corn kernels to the pan or wok and cook, you can stir in some seconds Alternatively, till you find corn light browned, about 5 minutes.
3.	Now you can Remove the corn from the heat and let it cool slightly.
4.	Now in a medium bowl, take mayonnaise, sour cream, lime juice, chili powder, cotija cheese.
5.	Add salt and pepper to taste.
6.	Now Add the corn to the bowl with the sauce and stir well.
7.	Here your Mexican Street Corn Off the Cob is to Serve you can serve it warm.

Nutritional Facts for Mexican Street Corn off the Cob

One serving of this recipe (about 1 cup) contains about:

• 200 calories
• 10 grams of fat
• 20 grams of carbohydrates
• 5 grams of protein

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