Mexican Street Corn Bowls with Tulsi-Lime Vinaigrette

 

CORN PESTO PASTA WITH PROSCIUTTO CRISP | FARMER’S MARKET MEALS

Video taken from the channel: NOT ANOTHER COOKING SHOW


 

Grilled Mexican Corn with Chile Lime Sauce

Video taken from the channel: Cowboy Kent Rollins


 

Mexican Grilled Corn “Elote” Corn with Chili Lime Mayo & Cotija Cheese

Video taken from the channel: Food Wishes


 

The BEST Mexican Street Corn

Video taken from the channel: Six Sisters’ Stuff


 

Mexican Street Corn

Video taken from the channel: Rachael Ray Show


 

Mexican Street Corn Bowls

Video taken from the channel: Damn Delicious


 

How to Make Fresh Corn Salad

Video taken from the channel: The Stay At Home Chef


Basil-Lime Vinaigrette: 1/2 cup olive or grapeseed oil 1/4 cup lime juice 2 tablespoons rice vinegar 1 1/2 tablespoons agave, pure maple syrup or honey 1 jalapeno pepper, seeded and chopped 1 clove garlic, minced 1/2 teaspoon salt, or to taste 1/4 cup packed fresh basil leaves. Once cool, carefully remove and discard the husks and carefully remove the kernels using a sharp knife. Divide the cooked rice between 4 bowls, along with the remaining ingredients. Drizzle desired amount of basil-lime vinaigrette over the bowls. Especially outstanding this time of year — with fresh summer corn and ripe tomatoes virtually at their seasonal peak — these bowls by The Roasted Root are a fun and healthy riff on Mexican grilled corn on the cob.

Add creamy sliced avocado, crumbled queso fresco and hard-boiled eggs on top of a bed of mixed greens and rice then drizzle zesty basil-lime vinaigrette over each bowl for a flavor. Mexican Street Corn bowl Choice of all natural chicken or steak, grilled seafood or grilled veggies, citrus rice & romaine topped with Mexican street corn, cotija cheese and chile lime tajin, creamy chipotle sauce, guacamole, cilantro/onion, black beans and a cilantro lime mojo sauce. This one is a take of Mexican street corn but in a bowl!

It’s easier to eat your favorite Mexican food in a bowl, am I right? Fresh lime juice, corn, cilantro, chili powder, and Cojito cheese. This bowl of goodness is perfect for your Cinco de Mayo celebration!

Boil the corn for about 5 minutes. Push a skewer through the middle of each ear of corn. Drain, then brush them evenly with the melted butter.

Spread a bit of mayo all over each ear of corn. Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. This mix is lightly charred corn + peppers mixed with plenty of flavors common to Mexican Street Corn — green onions, cilantro, lime juice, and jalapeños. I also add a little more paprika here, but feel free to omit if you’re worried about the spice.

Add an extra squeeze of lime, drench these bowls in the sauce, and you’re ready to go!This Mexican street corn would be great to serve with a summer panzanella, grilled lime butter shrimp, or these grilled chicken kebobs! If you’re looking for another version of this Mexican street corn off the cob, try this smoky poblano Mexican street corn off the cob!!

Mexican Street Corn Alain’s style (Elote) 12 ears of corn shucked 1 /4 cup of olive oil 12 wooden skewers soaked in water for at least one hour Juice of two limes 2 heaping tablespoons of sour cream Two heaping tablespoons of mayonnaise One quarter cup of crumbled feta 1/2 teaspoon of chili powder 2 tablespoons of minced cilantro 1 teaspoon of salt 1/2 teaspoon of pepper Pre-heat your barbecue to.

List of related literature:

This is perfect over cauliflower rice or served with Street Taco Tortillas (here).

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

In a small bowl combine corn, green onions, and the remaining Creamy Walnut-Garlic Vinaigrette; spoon over layers in baking dish.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Cracklin’ Corn Cakes In a large bowl, combine the cornmeal with the oil and water; add the corn, green onions, jalapeños, cracklin’s, and salt and stir to combine.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

In medium bowl, mix corn, 1 large red pepper, diced, 2 jalapeño chiles, minced, 2 tablespoons cider vinegar, 1 tablespoon olive or vegetable oil, 1 tablespoon chopped fresh cilantro, 1 teaspoon sugar, and 74 teaspoon salt.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Add the scallions, half of the grated lime zest, 2 teaspoons of the chives, I teaspoon of the mint, and 2 teaspoons of the olive oil.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

In a bowl, combine cornmeal, 3/4 cup flour, garlic powder, salt, paprika, and cayenne pepper, mixing well; set aside.

“The Great American Hot Dog Book: Recipes and Side Dishes from Across America” by Becky Mercuri
from The Great American Hot Dog Book: Recipes and Side Dishes from Across America
by Becky Mercuri
Gibbs Smith, 2007

Chili Verde is usually made with roasted tomatillos.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

Transfer the cornmeal mixture to a bowl and mix in the scallions, salt, pepper, and Tabasco.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Our goal was to breathe some life and spice into this typically heavy dish, with a spicy filling spread between layers of corn tortillas.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

This is a Caribbean-inspired salsa and is great served with chapatis or corn chips as a snack or appetizer, or to go along with your dinner menu.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

65 comments

Your email address will not be published. Required fields are marked *

  • Fresh salads are my all time weakness! My husband makes them for us every week. This one looks so delicious and fresh �� Well done Rachel ����

  • You are so awesome, the corn salad looks super delicious!!! Can’t wait to cook it myself. I am 10 years old and you are my cooking role model, I hope to be able to cook like you one day.��

  • Wow this is exactly what I wanted to make for dinner since it’s 95° today no one wants to turn on an oven lol thanks for the recipe!

  • Thanks for the basic recipe. I use Cotija and Parmesan cheeses and.I like to mix Mayo and sour cream and finalize it with Lime and Valentina salsa with a bit of Cayenne & Paprika.

  • NIce corn salad recipe for summer my friend I love Corn recipes too Thanks a lot for this video recipe And hello from FRANCE my friend! ����������������

  • I don’t usually comment on food videos​ but this looks terrific. I am going to try this for lunch thank you. Be safe. And yes I do already subscribe to your channel.

  • I love how there are so many different ways to make street corn. I’m making street corn for our family Christmas dinner. We always have brisket and lots of sides oooh I can’t wait

  • I know people have there on home recipes but pls for the love of God get a better knife for cutting your veggies that was despicable we have our on corn salad we make its has red oinions, seedless 1cucumber, two jalapenos seeded finely chopped, 2 cans of whole corn, 2 tomatoes 2 limes squeeze about 1/2 cup or so mayo,peperika salt to taste conjito cheese this is so delicious you have to make this everyone also be sure to let the tomatoes set have diced good and then drain the excess juice from them before adding in ok and the same with cucumbers as well….

  • Serious question! And I would like an answer from Shannon if possible. Why is it that you used Parmesan cheese when that’s not really considered Mexican at all. Why not use something like Cotija cheese that’s nice and crumbly with a good fresh cows milk taste to it? I mean that is real Mexican that way.

  • “Complete Coverage”. That’s what my cell phone company keeps advertising. In their case, I don’t believe them. But, in your case, I do:-)

  • why do i love this mans voice so much? He sounds like he should be the voice of the instructors on all of the accounting and math tutorials I am forced to listen to. Hell, how about EVERY teaching video EVER!! PS This recipe takes me back. Thank you for posting. Street corn in southern california is a staple food I swear. Dont let my white skin fool you. Im only half gringo.

  • I’ve never had this…I saw it in Jaurez Mexico when we would visit back in the 60’s and 70’s…guy standing on the side of the road selling it…covered in Mayo…was always afraid…never knew how long the Mayo was out in the hot Mexican sun ��…hey Shannon…we use good ole Carolina white sweet corn here…have u ever had that? With queso Fresco?

  • Nice! Oaxacan street venders use: “McCormic Mayo with Limon” &/or Mexican Crema, Tajin Seasoning, Valentina Hot Sauce, Bufalo Salsa Clasica, Cojito Cheeze, fresh lime juice, chili powder (like ground Chiltepin) and other regional toppings like crushed peanuts &/or crushed dried grasshoppers…. I’m not an insect fan. Hahahaha!! 😉

  • Mal cocido (le falta al agua el ingrediente más importante). Elije: cocido o asado. La mayonesa no se mezcla con el limon ni el chile. Ni de broma me tomé la molestia de traducirme a inglés, que falta de respeto robar un platillo que no es de tu cultura, presumirlo como si fueras un experto sin antes aclarar la receta tradicional. Es la primera vez que veo un video tuyo tan desagradable; me gustan tus recetas, pero esta fue una falta de respeto. Por favor, edítalo.

  • Kent you don’t look like the salad type�� but fresh corn silk cut into one inch lengths is great sprinkled on a salad. Sweet,delicious and very good for the health. Thanks for this recipé. Corn is quite plentiful here right now.��

  • Ohh hell no corn on the cob taste better when you brush the mcormik Mayo that has the lime in it and you roll it in cotija and than sprinkle Tajín mmm that’s the bomb.com

  • So many people on here saying “you did it wrong “! I’ve had elote in several regions of Mexico and every one of them does it differently, it even varies from family to family in the same region, so there is no “wrong” way!

  • My first time to disagree with you Kent. As a man that lived in Illinois for a patch, I learned something about corn. As Illinois has HUGE swaths, I mean as far as you can see, of corn territory, and those farmers know how to cook and eat it, learning becomes easy. On those farms I learned to shuck it, and store it. When time is ready, you pull back the husk, de-beard it ie: remove the tassels and all, and put the husks back on. Then you grill it in the husk. This naturally steams the corn with the natural taste of the husk, as nature provides. When done, you pull the husk back, use it as a handle, and dunk it in butter. After a minute of dunking, pull it out, lightly salt it, and UM UM UM good corn eating commences. No burn’t corn, just good eating, not crisp, but tender goodness and sweet. No Okie can tell someone from a corn growing state about corn as corn growers do. Corn ain’t just Mexican, it’s American pure and simple. No offense sir, but you may need to re-calibrate your idea of corn. As the west was won, so too Illinois was a western state, then became “mid-western”. Try this way of cooking corn and you may be a-“maize’d”.:D

  • Skip the Salt When Cooking Corn
    By Cook’s Illustrated Published July 2015

    When cooking fresh corn in boiling water, skip the salt.
    See Also

    recipe
    Fresh Corn Salsa with Peach and Radishes
    How To
    Easiest-Ever Way to Shuck Corn
    recipe
    Grilled Corn on the Cob

    Almost 15 years ago we found that cooking fresh corn in salted water made the skins of the kernels tougher than those of corn cooked in plain water. Back then we attributed the toughening effect to the presence of the calcium used in the salt’s anticaking agent. Recently, however, we noticed that the skins turned tougher even when we seasoned the water with calcium-free kosher salt. When it comes to cooking corn on the cob or blanching corn kernels, we’ll still refrain from adding salt to the cooking water, as we’d prefer to have tender skins and simply season after cooking.

  • Why am I just seeing this???!!! Just in time for cinco de drinko since Mexican Independence Day is too far away I’ll use it for the fake gringo holiday

  • Thank you for sharing this recipe. I’ve tried this recipe without grilling the corn (I don’t have a grill) & I substitute with Parmesan cheese. This recipe is amazing!!

  • Soy mexicano y apruebo esta receta…:v

    Translation: I’m Mexican and I approve this recipe… (by the way, that pacman emoji thingy (:v ) is a Mexico and Latin America trend, which we’ve been using for a few years).

  • I LOVE corn! Corn and watermelon are two major reasons why I love summer foods so much. This salad is right up my alley! Last year I made one with grapefruit and oranges, it was so good! Corn goes so well with a ton of different flavors

  • Made this earlier for 4th of July bbq to go along with spare ribs and the family absolutely loved it. I’ve wanted to make this for a while, and had all the ingredients in pantry/fridge, except i subbed feta for the cotija and added cilantro. Will never make corn on the cob any other way again, amazing!

  • Wow this was good! I only had half a lime, substituted parm, and I used a broiler instead of a grill but it still turned out amazing. This is one I’m hanging on to.

  • How hot is this homemade mayo? It`s got ancho chile powder in it. Looks fantastic, but I can handle heat, ok. The wife and daughter, not so much.

  • hey, Chef John, How about a food challenge!?(plus I may learn something. Filipino Chicken adobo w/ wings as the adobo.!! I’ve been cooking it for years Thanks to my Filipino Relatives (Bless ’em) Whadya say?

  • The best part about tacos isn’t the shell but the filling, so if I swap the tortillas shells for a Bitter Pickel, would that still be considered a TACO?

  • not authentic though. soak in salt water for 1 hour put husk back on and grill with husk. when done peel husk spread butter put mayo on it sprinkle chile powder and squirt line juice on it. all in layers. not mixed all together

  • The way it’s done in one specific region of a country is not the One True Right And Only Way. It’s just one of many ways to prepare a dish, and people outside your area have their own traditions. Novel concept, I know, but try to wrap your head around it, food cops. You aren’t the world.

  • Love your videos!!! and you’re awesome, keep up the fantastic work, the only thing i wuld change about this though, is I wouldnt necessarily shred the cotija, but the finely grate it like Parmesan! But i definitely liked your version of the mayo with the spices.:)

  • Growing up in the Northeast, fall was a time for country fairs and many of them held corn eating contests. The idea being that the person eating the most ears of corn in a set period would win. I might eat 20 ears in 10 minutes. Each ear was lathered up with melted butter. Never encountered such a contest in California and we sure grow some wonderful sweet corn in the Delta region.

  • Yes Cowboy, I tried Grilling corn with Butter, and the Red River Ranch Original. It was tasty but, the only problem, I’ve experienced is.The Red River Ranch seasoning don’t seem very well blended. Just looking at the little bottle I have, I can see it’s unevenly blended. I don’t know if you mix and bottle it on your own, or contract it out. What I’m thinking is happening is there dumping the spices all together, then mixing the batch. Which is creating uneven spice distribution. I think the way to correct this problem, is to mix the spice, as you go with each addition. Creating more flavor distribution. It’s a great Rub. Just not mixed correctly.

  • Used to treat our boy scouts back in the 90s out in the land of fruits and nuts.campfire corn, then introduced them to nopalitos they though tilt was the greatest stuff they never herd of.

  • Hi Kent and Shannon! Love the cow sound! Would have enjoyed a look at them next time. Living on the Jersey Shore we don’t have that sound! Also the corn looks great. Will have to make it this summer for my family. NJ is The Garden State and we grow wonderful corn!!
    God bless you both and thanks for your great videos of OK and TX. Really enjoy them!

  • I wonder if there is a substitute for the mayonnaise I’ve never liked it and that has kept me from trying this looks so good though

  • I’d say, don’t ever bother with a gas grill. The charcoal smoke works wonders for the flavor of just about anything you’re cooking. Also, a gas grill is basically just a gas stove you put outdoors.

  • I made this tonight with a nice ribeye steak. Only I made it with your Red River Ranch mesquite seasoning with mayo and sour cream.Outstanding!

  • I have never had grilled corn, but I guarantee you that I will this year. Oh by the way. I WILL be using this recipe on it! Thanks. Hey Kent those cows wanted some corn too that’s what they were trying to get your attention!

  • I saw this on that movie nacho libre where he handed his wrestling partner one of these on a stick
    A+ for cowboy cookin and personality
    Because Y’all always make it fun!

  • Sorry but that’s is all wrong we don’t use parmesan cheese we use cotija cheese we don’t do all that mixing with the mayonnaise
    It’s all wrong!

  • I’m Mexican and I approve! We don’t make that kind mayonaise like that and we boil it only. But if it’s on the charcoal, chipotle mayonnaise makes sense. Looks great!

  • Wait, wait, wait…you shuck in the store? Why and where the shucks go? Is this a chef thing, green grocery, foodie, west coast thing? We’ll peel and peek at a few. What my mama not learn me??

  • Looks like a great taste sensation and I love the way “Magic Shannon” suddenly appears to help. You two are too cute!!! Many thanks for good food and lots of fun.

  • For the easiest way cook corn like normal (steam/boil) once cooked, spread mayonnaise, add parmesan cheese, and paprika or cayenne pepper. Simple and good

  • Each individual kernel is pollinated by a piece of pollen falling on the silk. Sometimes pollen from a neighboring field will blow into the sweet corn patch and land on the silk. If the neighbors field is a different variety, it could make the kernel a different color.

  • If u don’t like the idea of mayo on corn just subtitute for sour cream, and/or nacho cheese, cotija cheese, chilli power and lime.. just as delicious!

  • It is like 5 de mayo…����������
    Again, Thank you very much Mister Cowboy…….
    Let’s make some elotes……….
    ✌������✌��✌������✌��

  • Hi Kent & Shannon, we tried your Mexican corn recipe today…It is a little different from want we have done in the past, we used to cooked corn in foil..Anyway grilling corn on an open BBQ with mesquite chips in a smoking box worked very well, cooked to perfection with only a few grill marks..Mayo rub & spices were to die for. Yummo ���� Keep the good work coming. Love your videos. Thank you much..Ken

  • Kent, I tried the recipe with one change, I wrapped the corn up in no-stick aluminum foil and traveled from west Florida to Titusville in the East. They were placed in a crock pot just to keep them packed, no external heat. When arriving we put them in the oven for about 15 minutes. \
    My oh my were they good. Keep up with good recepies, I will keep trying them.

  • Making this tonight!! Looks delish, cant wait! Thanks for sharing all your knowledge with us! We have learned so much from the two of yall!! We cook in nothing but cast iron now, and finally got an old coffee kettle like yours and will never switch back to a drip coffee pot 😉 Keep up the great work!!

  • Grilled Eloté, sounds like my kind of dish! I would use queso fresco though haha, love you cowboy Kent (= love from southern Cali and my Mexican family would fall in love with you and yours’ corn!

  • Ellotes (corns) Mexicons (Mexicans) are delicious as you know that why you are sharing it to people.

    People I seen cook it different in south Texas and north Mexico in the leafs but idea the same after it cooked. The leafs(husk) are used as handle not sure how they rool it off but it sterdy and towl around it. Also in Mexico they perfer white breeds or in between breeds especially in the USA in Texas.

    Mayonnaise, lime jusic, chill power (it a type like put of fuirt and vegetables ), cheese, salt, butter, and himm not sure if I’m missing something. Version I seen here south Texas is can corn and everyrhing on it it called cornnin a cup.Just like ahe showed cut of the corn of the cob.

    Her mixture is basicly what I use to being put on the corns.

  • What is this song in the intro? Is it just stock music? Love this recipe and this channel! I’ll be making this one a lot this summer!

  • not hating on the recipe, but if you’re going to make a pesto pasta, please use “Trofie”! Orecchiette are not supposed to be eaten with pesto but with “cime di rapa”:) it’s a matter of recipe origin! “Trofie al pesto” is from Liguria region, North Italy. While “Orecchiette alle cime di rapa” is from Puglia region, South Italy, so I know it could sound annoying but yep it’s disturbing to see ��. Obviously a foreigner cant know everything about italian food culture, so take it just as an advise!:)

  • Is there a video to this all I’m seeing is a picture of corn I see that hear the talking but I can’t see any video what’s up I can’t figure this out this ain’t normal for your videos Man I’d rather see you talkin and cutting up and look at this corn sitting over here time and time again

  • No offense intended but good sweet corn is grown in the north of our country and doesnt need more than a minute in boiled water, salted, held over coals, and dunked in butter. Corn where i live is best fed to livestock.

  • Okay, so, I watched this video last night and decided since I had everything I would make it. I subbed the pancetta for thin sliced crispy bacon and I have to say this is DELICIOUS. Thanks for a new and very tasty recipe!

  • Made this tonight, and the comments were certainly uplifting! One of the few dishes I’ve made lately that got approval from all parties (my wife, myself, 9 year old boy, 13 year old girl, and my mother in law, who is a notoriously picky eater)! The prosciutto in particular was a hit and added the salty, savoury hit that the pesto pasta needed. Thanks!

  • Livestock show or auction in the background? The neighbors are a beginin” to ask about the good smells from your recipes I’ve been a cooking’. I’ll have to give a run at this one as well!  Marc

  • Looks amazing! Just not sure about the lime. Perhaps a lemon instead? Love your shows. I want to help produce a show! How can I do that?

  • I don’t know if this is an Italian recipe, never heard about it… But I’m sure it is very good and I’ll try it. Just one advice: when we eat pesto we never cook it, ‘cos cooking it makes the flavour worse,try not to cook it inside the pot and put it in the pasta at the end, you will see the difference!
    By the way I love your show, congratulations!

  • Steve, making this tonight. I couldn’t find any detailed info on ingredient amounts on most of the items so I guess this is a test! I’ll let you know how it goes.

  • Mmmmmmmmmmm fresh corn and pasta looks magnified by that delicious pesto sauce. Enjoyed the farmers market clip too nice one man ��

  • This is probably my favorite video of yours so far, I love everything about this recipe and I’m for sure going to make it for my family soon. I’ll make sure you see it.

    Also laughed out loud at “I have the best words.” Hahaha