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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-03-2011, 09:19 PM   #1
morgaj1
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Default Mexican Street Corn

My wife and I have been eating this for a while and love it. I thought I'd share the recipe:

Mexican Street Corn
• 6 ears of corn in the husk
• 1/4 cup mayonnaise
• 3 tablespoons sour cream
• 1/4 teaspoon ground cumin
• ½ teaspoon chili powder of choice
• Pinch salt
• 1 cup freshly grated Cotija cheese (if you cannot find Cotija, use shredded white Mexican Cheese)
• 1 lime, cut into 6 wedges, for serving


Soak corn in the husk in water for an hour. Remove from water and cook on the grill for about 40 minutes, rotating every 10 minutes. Remove from grill and shuck. Place it back on the grill to char. When corn is done, spread the mayo/sour cream mixture on the corn and roll it in the cheese. Serve immediately. Squeeze lime over corn just prior to eating.
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Last edited by morgaj1; 11-03-2011 at 10:19 PM..
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Unread 11-03-2011, 09:24 PM   #2
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Sounds great! Thanks for the recipe!
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Unread 11-03-2011, 09:34 PM   #3
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I love it.
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Unread 11-03-2011, 09:38 PM   #4
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Direct heat or do you set the coals off to the side?
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Unread 11-03-2011, 09:51 PM   #5
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Quote:
Originally Posted by Outnumbered View Post
Direct heat or do you set the coals off to the side?
Direct heat. The husks protect it from the heat. And, the water from the soaking actually steams the kernels.
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Unread 11-03-2011, 09:58 PM   #6
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morgaj1, the only thing you left out is the to sprinkle with the hot sauce of your choice, i also make this in a cup called corn in a cup.
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Unread 11-03-2011, 10:05 PM   #7
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First thing says husks and silk removed then it says to soak husk and all. I'm confused.
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Unread 11-03-2011, 10:15 PM   #8
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Quote:
Originally Posted by Johnny_Crunch View Post
First thing says husks and silk removed then it says to soak husk and all. I'm confused.
What you do is just pull the husks down to the bottom of the cob and then remove as much of the silk as you can then pull the husks back over the corn.

I like to tie the husks to the cobs with butchers twine then soak in the water that way the water soaked husks kind of steam the corn at first then you remove the husks to grill the corn.
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Unread 11-03-2011, 10:21 PM   #9
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Quote:
Originally Posted by BlueHowler View Post
What you do is just pull the husks down to the bottom of the cob and then remove as much of the silk as you can then pull the husks back over the corn.

I like to tie the husks to the cobs with butchers twine then soak in the water that way the water soaked husks kind of steam the corn at first then you remove the husks to grill the corn.
Bingo!!! I edited it though.
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Unread 11-03-2011, 11:17 PM   #10
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That stuff is GOOD! Mayo rocks!
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Unread 11-04-2011, 10:30 AM   #11
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Quote:
Originally Posted by morgaj1 View Post
My wife and I have been eating this for a while and love it. I thought I'd share the recipe:

Mexican Street Corn
• 6 ears of corn in the husk
• 1/4 cup mayonnaise
• 3 tablespoons sour cream
• 1/4 teaspoon ground cumin
• ½ teaspoon chili powder of choice
• Pinch salt
• 1 cup freshly grated Cotija cheese (if you cannot find Cotija, use shredded white Mexican Cheese)
• 1 lime, cut into 6 wedges, for serving


Soak corn in the husk in water for an hour. Remove from water and cook on the grill for about 40 minutes, rotating every 10 minutes. Remove from grill and shuck. Place it back on the grill to char. When corn is done, spread the mayo/sour cream mixture on the corn and roll it in the cheese. Serve immediately. Squeeze lime over corn just prior to eating.
I've got to try your recipe. Sounds good.
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Unread 11-04-2011, 10:39 AM   #12
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I gotta have some of that! Thanks
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Unread 11-04-2011, 10:44 AM   #13
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Make this and some Sonoran Hot Dogs and get the full affect. :D
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Unread 11-04-2011, 01:16 PM   #14
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I discovered this recipe from some of my local vatos, and I've been trying it everytime I get some sweet corn. It is totally the best!
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Unread 11-04-2011, 03:36 PM   #15
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I love elote. Your recipe is pretty spot on with mine, except I add a little Cholula hot sauce to mine.
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