Off the Cob Mexican Street Corn Recipe

Serve this easy off-the-cob Mexican street corn all summer long. Click through to watch the recipe video!

Whenever we go to one of our many favorite taco spots around LA, one thing Kevin and I always order is the street corn. If you haven’t had elote or Mexican street corn, it’s absolutely delicious and hands down the best way to eat corn. And If you’re not near a taco truck or if you’re craving sweet summer corn, you gotta try this simple recipe for making, off-the-cob esquites—off-the-cob Mexican style street corn.

Watch the video below to see how it’s made!

 

Serve this easy off-the-cob Mexican street corn all summer long. Click through to watch the recipe video!

My recipe uses 4 ears of fresh corn that are grilled for about 15 minutes on a charcoal grill. They would be jut as good on a gas grill or cooked indoors on a grill pan. If you’re short on time or simply want to skip this step, Trader Joe’s sells grilled corn off-the-cob in the frozen foods section. After cooking the onions and peppers, add the frozen grilled corn directly into the skillet and cook until heated through before adding the other ingredients.

Serve this easy off-the-cob Mexican street corn all summer long. Click through to watch the recipe video!

Off the Cob Mexican Street Corn

Makes 4 servings

Ingredients

4 ears of corn, shucked
1/2 cup diced red onion
1/2 cup diced Serrano pepper
1/2 bag of Black Bean Mango Chili Lime Harvest Snaps
sea salt, to taste
zest of 1 lime
1 tbs chopped cilantro stems and leaves
1/2 cup cotija cheese
1/4 cup thinly sliced scallions, for garnish
lime wedges, for serving

Directions

  1. Grill 4 ears of corn on a pre-heated grill or grill pan for 15 minutes or until full cooked and equally charred on a sides. Remove from the grill and place on a place. Allow to cool.
  2. Use a sharp knife to carefully cut the corn off each cob (you can also use a tiny gadget to do this).
  3. Heat a medium skillet over medium high heat. Add 1 tbs olive oil and cook the red onions and Serrano pepper for 3-4 minutes or until the just begin to soften. Add the cut corn to the skillet and cook until warm, stirring occasionally.
  4. Remove the skillet from the heat and add sea salt to taste. Add remaining ingredients and toss to combine. Just before serving top with fresh lime juice and thinly sliced scallions. Enjoy!

If you like things extra spicy, swap out the Mango Chili Lime for the Black Bean Habanero Harvest Snaps. They will give this dish an extra kick!

This video was created in partnership with Harvest Snaps

Leave some love:

  1. Ann Reply

    Loons amazing!

  2. I can only imagine how fantastic this recipe is! I guess I should stop imagining and start making it 😀
    We like it a bit on the hot side too! The photos are beautiful and the dish sounds amazing! Thank you!

  3. Yummy! I can’t wait to try it!