Have you ever had Mexican style sweet corn? If not, you’re in for a treat.
In this new Sports Feel Good Stories feature, we’re going to be sharing some great food items and dishes that sports fans enjoy while watching games. Great tasting sweet corn and football season intersects predominantly in pre-season and early season games, so act quickly if this seems appealing.
Making Mexican Style Corn on the Cob
To kick things off, we’re going to start with an old family favorite: Mexican Style Sweet Corn on the Cob. Another name for it is “Elotes.”
This dish is a veritable feast for the senses: the pleasant aroma of corn roasting, the visual colors of green husks, yellow kernels and red chili flakes, and then the pleasing taste and and textures when taking a bite adds up to a great culinary experience.
Ingredients for Mexican Style Sweet Corn
Sweet Corn — Plan on ear or two for each person eating. Try to purchase your corn on game day for freshness (it makes a difference!). Don’t be afraid to peel back an ear or two to see the quality of the corn you’re buying. If you don’t feel comfortable doing that, here are some tips on buying ears without looking.
Cotija — Cotija is a Mexican cheese. It’s usually sold grated. The amount you buy will be dependent on the number of corn ears you purchase. For two dozen ears or less, you can probably get by with an 8 ounce package.
Sour Cream — Small container. Some folks prefer lime-infused mayonnaise as a substitute for sour cream. But, our family prefers sour cream. Butter is another alternative, but trust me: try the sour cream.
Chili Pepper Flakes — In our neck of the woods, Tajin Clasico Seasoning is widely available.
Limes — Two limes for two dozen ears of corn.
Directions for Mexican Style Sweet Corn
STEP ONE: Pull down husk to remove silk from the corn on cobs. Put husk back in place and tie if you can.
STEP TWO: Soak corn in husk in water for 10 minutes.
STEP THREE: Grill corn for 15 -20 minutes on medium heat, rotating frequently. Keep water close by if flames appear.
STEP FOUR: Pull down the husk from corn, brush sour cream on evenly, roll corn in Cotija cheese and sprinkle with the chili pepper flakes seasoning. The sour cream serves as a paste for the cheese. Serve with a wedge of lime, and squeeze a little on for added taste.
TIPS for Mexican Style Sweet Corn
- The corn roasting on an outdoor grill smells wonderful and certainly whets the appetite. Serve drinks to guests outside so that they can enjoy as well.
- Demonstrate to your guests how to create this magnificent concoction by walking them thru the steps. Then, deliver your first dish to the oldest female in the room. Then, invite others to make their own.
- We use traditional corn-on-the-cob holders, but the wood stick shown in video below is a nice touch as well.
- This dish goes well with fajitas! Yum!
Make sure everyone gets their corn ready before kick-off. This dish is a touchdown!