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 minutes mins
Cook Time20 minutes mins
Course: food and drink, Main, Side
Cuisine: Caribbean Inspired, Fusion Food, Greek Inspired, International, Mexican Inspired
Keyword: bbq recipes, easy corn recipes, Street Corn
Servings: 8 servings
Calories: 133kcal
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
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!
- 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.
Calories: 133kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 129mg | Potassium: 281mg | Fiber: 2g | Sugar: 6g | Vitamin A: 441IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 1mg