Tasty Mexican Street Corn


Summer is here and the corn fields are a plenty. Sweet summer corn is better than a July 4th cheeseburger for me. It's so sweet and simple, you really can't beat it. We took to the Baking Steel Griddle for another challenge.

From living in San Diego for a while, I grew to love and embrace the Mexican culture. Elotes, or Mexican Street corn, come in many varieties but the concept is simple. Griddled or grilled corn, usually half the cob, coated in some fat, mayo, cream, butter. Tossed with cheese, some chile, lime and cilantro. We did just that and it was tasty.

The char you get on the corn is exceptional. It almost brings a smokiness aspect to your enjoyment. This snack is so easy and tasty. Throw them on a skewer like they do on the streets. You won't be able to have just one!

corn on the cob


Mexican Street Corn (8 pieces)


4 ea corn (cut in half)

4 oz butter

1 oz dark chili powder

4 oz cotija cheese, grated

2 oz cilantro, chopped

salt and pepper


1. Melt butter with a little chili powder.

2. Heat griddle to medium-high heat.

3. Coat corn with butter and place on steel.

4. Turn corn to get color on all sides.

. Remove corn, toss in chili butter, salt and pepper. Next comes the cheese. Finish with cilantro.

6. Skewer it for easy party-time handling.

butter on the corn
Mexican street corn
seasoned street corn

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