This Mexican Style Corn on the Cob recipe, otherwise known as Elotas, is the absolute best way to grill your corn. It’s the street style Corn on the Cob you get from the push carts in L.A. so I’m tellin’ ya, you’ve got a winner here with this recipe. It’s absolutely, hands down, the best Corn on the Cob I have ever had!
Grilled Corn on the Cob
I find that the best Corn on the Cob always tastes better when it’s been grilled. In the video tutorial, I just use an electric grill for filming but it’s not even close to the same thing. So if you’ve got an outside grill with propane or some charcoal, that’s definitely the way to go. The smoke and the flame will take the Elotas to a whole new level. Also, be sure to use regular Mayonnaise, not light. You’ll cheat the flavor. The Cheese I used here is a Mexican Cheese called Catija but you can use Queso Fresca or even just Parmesan if that’s all you’ve got. It really won’t make that big of a difference. Just don’t replace any other ingredients unless you want to stick to plain chili powder instead of the taco seasoning.
Other grilling and picnic style recipes, including my Hawaiian Mac Salad and Coleslaw, are listing in these links here below.
CLICK HERE for Hawaiian Mac Salad
CLICK HERE for Coleslaw
Mexican Style Corn on the Cob Ingredients:
5 Corn Cobs
1 Lime, juiced
1/4 cup Fresh Cilantro, chopped
1 pkg Taco Seasoning
1/2 cup Catija Cheese, grated
1 cube Unsalted Butter
1/2 cup mayonnaise
Be sure to watch the video tutorial and Grill your Corn on the Cob for 8 to 10 Minutes, constantly turning, over Medium High Heat and top with all of the above ingredients.
These Garlic Mashed Potatoes are awesome, simple as that. And I can go on about it for several reasons. But first, know that most mashed potato recipes are very similar if not exactly the same. So, how are you going to reinvent something that cooks think they have already perfected? The answer is simple. Just think Potato. There are so many different kinds of potatoes, plus many ways to cook potatoes. So all you have to do is go back to the basics, keep it simple yet powerful.
My Mashed Potatoes Secret Ingredient
For me, I love potato chips. One in particular, in fact, Potato Skins. That’s one of the reasons I leave my skins on in this Mashed Potatoes recipe; that and the nutrient factor, of course. Also, when I eat chips or a baked potato, I usually have Sour Cream. Now, there isn’t Sour Cream in this recipe but most recipes use milk, half and half or cream. But why hasn’t anyone tried to use Buttermilk? It’s sweet and sour, just like sour cream, and most folks like it with their baked potato. Believe it or not, it is the perfect balance; that and the other ingredients I’ve added down below. Anyway, these potatoes are great anytime but I think they’re even better around the Holidays. So give this a try and don’t forget to leave your comments.
If you’d like to try my Green Bean Casserole or my Pan Fried Asparagus, just click the links down below.