Slow Roasted Mexican Corn
In the realm of vibrant Mexican cuisine, few dishes capture the essence of both simplicity and bold flavors as perfectly as Slow Roasted Mexican Corn. Commonly known as "elote" or "Mexican street corn," this dish transcends its humble ingredients to deliver a tantalizing experience for the taste buds.
The Essence of Slow Roasted Mexican Corn
At its core, Slow Roasted Mexican Corn is about elevating a familiar staple—the corn cob—into a masterpiece of taste and texture. What makes this dish truly special is the slow roasting process, which allows the flavors to deepen and caramelize while imparting a smoky essence that defines authentic Mexican cooking.
Slow Roasted Mexican Corn exemplifies the art of transforming simple ingredients into a culinary delight that delights both the palate and the senses. Whether enjoyed as a side dish or a standalone treat, its combination of sweet, savory, and spicy flavors ensures it remains a cherished favorite in Mexican cuisine. Embrace the essence of Mexico's culinary heritage with each bite of this iconic dish!
Serves: 6-8 people
Prep Time: 10 minutes
Cook Time: 25 minutes
INGREDIENTS
6-8 ears of corn, husked
1 cup Mexican crema
1/2 cup sour cream
1 tablespoon chili powder
2 limes; juice squeezed out
1 lemon, juice squeezed out (optional)
Fresh Cilantro chopped
1/2 cup cotija cheese
Olive oil
DIRECTIONS
Heat grill and brush olive oil over the corn.
Once the grill is heated, place oil up corn onto the grill. Turn over corn every 10-15 minutes or once the side is nice and charred.
While corn is grilling, mix up your sauce. In a large bowl mix crema, sour cream, chili powder, limes, and lemons. The set aside until corn is done.
Once the corn is down; brush the crema sauce onto the corn and grill an extra few moments if you can. Once corn sauce is lathered onto corn then pull off of the grill and add cotija and cilantro as toppings.
ENJOY
You can always add bacon, jalapenos, or pico de gallo for even more of a BANG
