Living in Texas for 3 years, I developed a love for legit tacos. Like, an “every Friday night we NEED to go get tacos” kind of love. Torchy’s Tacos was one of my go-to spots and I never passed up an order of mexican street corn on the side. Now that I’m in Florida, I’ve been able to find street corn ON the cob but haven’t found any in a cup like Torchy’s had.
Mexican street corn (aka elotes) is usually served on the cob topped with cotija cheese, mayo or sour cream, chile powder and lime. I like the off-the-cob version a lot better because I don’t leave with a face full of sour cream and chile powder.
With summer nowhere near over here in the south, go ahead and bust out the grill for this recipe to get that fire-roasted taste on the corn. If it’s not grilling season where you are, go ahead and bake the corn on the racks in the oven for 30 minutes at 375 degrees, rotating every 10 minutes.
Mexican Street Corn Recipe
Makes 6 servings
- 6 ears corn on the cob, husk removed
- 1-2 tablespoons avocado oil
- 2 tablespoons plain greek yogurt
- 2 limes
- 2 teaspoons chili powder
- 1/2 teaspoon garlic salt
- Dash of cayenne pepper
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- Sriracha or hot sauce
Preheat grill. Brush corn with avocado oil. Grill the corn, turning every few minutes until slightly charred.
Let the corn cool and cut corn kernels off cob.
In a medium bowl, combine corn, greek yogurt, juice from one lime, chili powder and cayenne. Mix in queso fresco and chopped cilantro.
Garnish with lime wedges from the remaining lime. Drizzle with sriracha or your favorite hot sauce.