Street Corn 3 Ways: Mexican, Greek & Caribbean

5 from 1 vote

Street Corn 3 Ways: Mexican, Greek & Caribbean

The classic Mexican Street Corn, or Elotes, is the ultimate in simple comfort food. It's uses a base of crema, pumped up with spice and cilantro then topped with cotija cheese. We've taken the classic and remixed it to make two additional variations; Greek and Caribbean. You're never going to want to eat plain corn on the cob again.

Prep Time10

Cook Time20

Course: food and drink, Main, Side

Cuisine: Caribbean Inspired, Fusion Food, Greek Inspired, International, Mexican Inspired

Servings: servings

Calories: 133kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Mexican

8 cobs of corn husks removed or peeled back
½ cup Mexican crema or sour cream
½ lime juiced, plus 2 limes quartered for serving
1 teaspoon chipotle powder
½ cup cilantro chopped
½ cup queso cotija or feta cheese crumbled

Greek

8 cobs of corn husks removed or peeled back
½ cup Greek yogurt or sour cream
3 cloves garlic minced
½ lemon juiced, plus 1 lemon cut into 8 wedges for serving
¼ cup fresh oregano chopped (2 teaspoon dried oregano)
½ cup feta cheese crumbled

Caribbean

8 cobs of corn husks removed or peeled back
½ cup Mexican crema or sour cream
½ lime juiced, plus 2 limes quartered for serving
1 teaspoon curry powder
½ teaspoon hot pepper sauce
½ cup cilantro chopped
½ cup queso cotija or feta cheese crumbled

Instructions

Mexican

In a small bowl, mix together the crema, lime juice, chipotle powder, and ¼ cup of cilantro. Set aside.
Heat the barbecue to medium-high heat. Place the corn directly on the grill, close the lid, and cook for 20 minutes, turning every 5 minutes, until the kernels begin to turn black.
Spread the crumbled cheese on a large plate. Brush each cob of corn with a generous amount of the crema mixture. Roll the corn in the cheese, then top with a sprinkling of remaining cilantro. Squeeze the juice of a lime wedge on top and enjoy!

Greek

In a small bowl, mix together the yogurt, lemon juice, garlic, and 2 tablespoon of oregano. Set aside.
Heat the barbecue to medium-high heat. Place the corn directly on the grill, close the lid, and cook for 20 minutes, turning every 5 minutes, until the kernels begin to turn black.
Spread the crumbled cheese on a large plate. Brush each cob of corn with a generous amount of the yogurt mixture. Roll the corn in the cheese, then top with a sprinkling of remaining oregano. Squeeze the juice of a lemon wedge on top and enjoy!

Caribbean

In a small bowl, mix together the crema, lime juice, curry powder, pepper sauce and ¼ cup of cilantro. Set aside.
Heat the barbecue to medium-high heat. Place the corn directly on the grill, close the lid, and cook for 20 minutes, turning every 5 minutes, until the kernels begin to turn black.
Spread the crumbled cheese on a large plate. Brush each cob of corn with a generous amount of the crema mixture. Roll the corn in the cheese, then top with a sprinkling of remaining cilantro. Squeeze the juice of a lime wedge on top and enjoy!

Notes

If you are eating these at a picnic, leave the husks attached to the corn. Peel the layers back and use a husk leaf to tie the husk together to they don’t burn while cooking.
If you don’t have a barbecue, then roast the corn in the oven at 450° for about 30 minutes, turning every 8-10 minutes.

Nutrition