Mexican corn, also known as elotes, is a popular street food in Mexico that has gained worldwide recognition for its unique flavor and texture. Grilled to perfection, Mexican corn is a delicious side dish that can be served at any barbecue or outdoor gathering. In this article, we will explore the history of Mexican corn, its nutritional benefits, and provide a step-by-step guide on how to cook it to perfection on the grill.
A Brief History of Mexican Corn
Mexican corn has been a staple food in Mexico for centuries. The earliest evidence of corn cultivation dates back to around 7,000 years ago in the state of Oaxaca. Corn was not only a food source but also played a significant role in the spiritual and cultural practices of the indigenous people. The Aztecs and Mayans used corn in their rituals and ceremonies, and it was also a symbol of fertility and abundance.
From Traditional to Modern
Over time, Mexican corn has evolved from a traditional food to a modern street food. The introduction of new ingredients and cooking techniques has transformed the way Mexican corn is prepared and consumed. Today, Mexican corn is grilled on the streets of Mexico City, slathered with mayonnaise, cotija cheese, chili powder, and lime juice. This flavorful and aromatic dish has become a favorite among locals and tourists alike.
Nutritional Benefits of Mexican Corn
Mexican corn is not only delicious but also packed with nutrients. One cup of cooked corn contains:
- 3.6 grams of protein
- 3.8 grams of fiber
- 10% of the daily recommended intake of vitamin C
- 10% of the daily recommended intake of thiamin
- 20% of the daily recommended intake of folate
Mexican corn is also low in calories and fat, making it a great addition to a healthy diet.
Health Benefits of Grilling
Grilling Mexican corn has several health benefits. Grilling allows for the retention of nutrients, especially water-soluble vitamins like vitamin C and B vitamins. Grilling also adds a smoky flavor to the corn without adding extra calories or fat.
Step-by-Step Guide to Cooking Mexican Corn on the Grill
Cooking Mexican corn on the grill is a simple process that requires a few ingredients and some basic grilling skills. Here’s a step-by-step guide to cooking Mexican corn to perfection:
Ingredients
- 4-6 ears of corn, husked and silked
- 1/4 cup of mayonnaise
- 1/4 cup of Mexican crema or sour cream
- 1/2 cup of crumbled cotija cheese
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 2 tablespoons of freshly squeezed lime juice
- 2 cloves of garlic, minced
- 1/4 cup of chopped fresh cilantro
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, whisk together mayonnaise, crema, cotija cheese, chili powder, smoked paprika, salt, and pepper.
- Add the garlic and cilantro to the bowl and mix well.
- Brush the grill with oil to prevent sticking.
- Place the corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes.
- Once the corn is slightly charred, brush the mayonnaise mixture onto each ear of corn.
- Continue cooking for another 2-3 minutes, until the corn is tender and slightly caramelized.
- Remove the corn from the grill and squeeze lime juice onto each ear.
- Serve hot and enjoy!
Tips and Variations
Here are some tips and variations to take your Mexican corn to the next level:
Tips
- Use fresh and high-quality ingredients to ensure the best flavor and texture.
- Don’t overcook the corn, as it can become dry and tough.
- Experiment with different types of cheese, such as queso fresco or feta.
- Add some heat to your Mexican corn by sprinkling diced jalapenos or serrano peppers on top.
Variations
- Grilled Mexican Corn with Bacon: Add some crispy bacon bits to the mayonnaise mixture for a smoky and savory flavor.
- Grilled Mexican Corn with Grilled Chicken: Grill some chicken breast and slice it into strips, then serve on top of the Mexican corn.
- Grilled Mexican Corn with Roasted Vegetables: Roast some vegetables like zucchini, bell peppers, and onions, and serve on top of the Mexican corn.
In conclusion, cooking Mexican corn on the grill is a simple and delicious way to enjoy this popular street food. With its rich history, nutritional benefits, and flavorful ingredients, Mexican corn is a great addition to any barbecue or outdoor gathering. So next time you fire up the grill, give Mexican corn a try and experience the flavors of Mexico in every bite.
What is Mexican Corn and How Does it Differ from Regular Corn?
Mexican Corn, also known as Elotes, is a popular street food in Mexico that is made by grilling corn on the cob and slathering it with a combination of mayonnaise, cotija cheese, chili powder, and lime juice. The main difference between Mexican Corn and regular corn is the way it is prepared and seasoned. While regular corn is often boiled or steamed and served with butter and salt, Mexican Corn is grilled to give it a smoky flavor and then topped with a variety of bold and tangy ingredients.
The combination of flavors and textures in Mexican Corn is what sets it apart from regular corn. The creamy mayonnaise and crumbly cotija cheese add a richness and depth to the dish, while the chili powder and lime juice add a spicy and tangy kick. The grilled corn itself is slightly charred and smoky, which adds a nice depth of flavor to the dish.
What Type of Corn is Best for Grilled Mexican Corn?
The best type of corn for grilled Mexican Corn is fresh, sweet corn that is in season. Look for corn that is heavy for its size and has a slightly damp husk. You can use either white or yellow corn, but yellow corn is more traditional for Mexican Corn. Avoid using frozen or canned corn, as it will not have the same flavor and texture as fresh corn.
It’s also important to choose corn that is at the right stage of ripeness. Corn that is too young and immature will not be sweet and tender, while corn that is too old and mature will be tough and starchy. Look for corn that is slightly soft to the touch and has a sweet, milky aroma.
How Do I Grill the Corn for Mexican Corn?
To grill the corn for Mexican Corn, preheat your grill to medium-high heat. Remove the husks and silk from the corn and brush the corn with a little bit of oil to prevent it from sticking to the grill. Place the corn on the grill and cook for 10-15 minutes, turning every 2-3 minutes, until the corn is slightly charred and tender.
You can also grill the corn in the husk, which will help to steam the corn and keep it moist. Simply soak the corn in water for 30 minutes before grilling, then place the corn on the grill and cook for 10-15 minutes, turning every 2-3 minutes, until the corn is slightly charred and tender.
What is Cotija Cheese and Where Can I Find It?
Cotija cheese is a type of Mexican cheese that is made from cow’s milk. It is a crumbly, white cheese that has a sharp, tangy flavor and is often used as a topping for Mexican dishes like tacos and grilled corn. Cotija cheese is named after the town of Cotija in the state of Michoacán, where it originated.
You can find Cotija cheese at most Mexican markets or online. It is also becoming increasingly popular in the US, so you may be able to find it at some specialty grocery stores or well-stocked supermarkets. If you can’t find Cotija cheese, you can substitute it with feta cheese or Parmesan cheese, although the flavor will be slightly different.
Can I Make Mexican Corn Ahead of Time?
Yes, you can make Mexican Corn ahead of time, but it’s best to grill the corn just before serving. You can prepare the toppings, such as the mayonnaise, cotija cheese, and chili powder, ahead of time and store them in the refrigerator until you’re ready to serve.
To make Mexican Corn ahead of time, grill the corn and let it cool to room temperature. Then, wrap the corn in plastic wrap or aluminum foil and refrigerate it for up to a day. Just before serving, slather the corn with mayonnaise, sprinkle with cotija cheese and chili powder, and squeeze with lime juice.
How Do I Store Leftover Mexican Corn?
To store leftover Mexican Corn, wrap the corn in plastic wrap or aluminum foil and refrigerate it for up to a day. You can also freeze the corn for up to 2 months. Simply place the corn in a freezer-safe bag or container and store it in the freezer.
When you’re ready to serve the leftover Mexican Corn, simply thaw it in the refrigerator or at room temperature. You can also reheat the corn by wrapping it in foil and heating it in the oven at 350°F (180°C) for 10-15 minutes, or until it’s hot and tender.
Can I Make Mexican Corn in the Oven Instead of on the Grill?
Yes, you can make Mexican Corn in the oven instead of on the grill. To do this, preheat your oven to 400°F (200°C). Remove the husks and silk from the corn and place the corn on a baking sheet. Drizzle the corn with a little bit of oil and season with salt and pepper. Roast the corn in the oven for 20-25 minutes, turning every 5 minutes, until it’s slightly charred and tender.
You can also add some smoky flavor to the corn by adding some liquid smoke or chipotle peppers in adobo sauce to the corn before roasting. This will give the corn a similar flavor to grilled corn, but with a slightly different texture.