The fall is the perfect season is to enjoy corn on the cob, and if you make it Mexican, it’s even better. Here’s the recipe!
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I love the fall, and one of the things I enjoy most about it the food. There’s so much yummy comfort food to savor!
One of my favorite fall recipes is Mexican corn on the cob. This is also known as Mexican street elotes. Yum!
“Elote” is the Mexican word for corn on the cob. When the evening comes, you can find elotes being sold on almost any street corner.
The vendors will take the elote out of a large, steaming pot, and top with anything you want. It’s a delicious treat!
My kids love elotes, but I prefer to make this at home for them. It’s very easy and quick, and it makes for the perfect evening treat!
How to make delicious Mexican corn on the cob
First, get yourself some nice, fresh, tender corn. I usually go to my local mercado.
To check if the corn is fresh, gently squeeze one of the kernels with your fingernail. If a some white, milky liquid comes out, it means the corn is fresh!
I got this corn from some local agronomy students who had just harvested their own corn. They were selling a dozen for $18 pesos ($1 US dollar). Talk about cheap!
Next, remove the leaves and the cornsilk. I chopped off a bit of both ends and the leaves came off very easily.
Don’t worry if you can’t get every single bit of cornsilk off. It’ll slide off when you cook it.
After that, put the corn in a pot with enough water to cover them. You can cook it in a regular pot, but I like to use my pressure cooker. It’s a lot faster that way.
In a regular pot, it will take about an hour for the corn to cooked once it starts boiling. In a pressure cooker, it takes only about half the time.
I added half a cone of piloncillo to the cooking water. Piloncillo is a Mexican kitchen staple. It’s a kind of brown sugar and it’s used to make most Mexican sweets and desserts.
The piloncillo adds a characteristic sweet-but-not-too-sweet flavor to the corn.
If you don’t have any piloncillo, don’t worry. You can add a couple of tablespoons of sugar and that’s it.
Don’t add any salt to the cooking water or the corn won’t come out soft!
Once the corn is done, let it cool a little and then it’s ready for the toppings!
Toppings for delicious Mexican elotes
First, slather it with mayonnaise all over.
Next, sprinkle grated white cotija cheese on it. Don’t use yellow cheese, it doesn’t work.
Then, top with a bit of chili powder or cayenne pepper. Or lime juice if you’re not into spicy stuff.
That’s it! You’re ready to enjoy a delicious Mexican elote.
I have to warn you that you’ll probably smear mayo and cheese all over your face, but that’s all part of the fun!
look delicious, definitely gonna try it, well i don’t eat corns on cob much i actually dont eat corns that much but i will give this try :)), thanks for sharing :))
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Wow. I love this post. The food looks great. And thank you so much for the kind words on Danny’s page. I am humbled! Gracias;)
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No problem, Antonio! You have a very inspiring blog 🙂
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Growing up in a mixed heritage household (Step-mom is Mexican) this was one of those foods that we’d always have on special occasions but I never really knew how it was made. Thanks so much def going to make this for my kids!
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My kids love this corn! Hope yours will too 🙂
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Wow! Thank you for sharing this recipe! I can use vegan “cheese” and my daughters will love it. I didn’t know you used piloncillo with it. What a great discovery!
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You just made me crave this. I am definitely going to try the piloncillo next time. My mom uses that for everything but can imagine how yummy it must be with the corn.
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Yum. I love Mexican Corn, It is so delicious, The only place around here that sells it is Whole Foods.
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Our co-host Dr. Elise loves your recipe so much we are going to FEATURE it. Congratulations on a great post.
Kathleen
Blogger’s Pit Stop
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Thank you so much!
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I am hosting a party this weekend and we are going to serve corn on the cob. I can’t wait to try this recipe out! Thanks for sharing at Blogger’s Pit Stop.
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Hope you like! 🙂
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Hi there, discovered this post on the Blogger’s Pit Stop. I live in El Paso on the Texas/Juarez, Mexico border. We see elote everywhere but I never knew how to make it authentically at home. Mayo, huh? And piloncillo? Now, I know. Can’t wait to try my hand at making this myself. Pinning your recipe as a reminder.
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You really have to make elotes! They’re the yummiest fall treat 🙂
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I love my Mexican corn on the cob in Florida we do not get the nice white corn only sweet corn which is not the same but when I travel to Mexico I get to taste the real thing =)
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Nothing like Mexican corn! 🙂 lol
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This is amazing I cannot wait to try it
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