Mexican Street Corn Bowls with Tulsi-Lime Vinaigrette

 

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Grilled Mexican Corn with Chile Lime Sauce

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

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The BEST Mexican Street Corn

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Mexican Street Corn

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Mexican Street Corn Bowls

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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).

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

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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.

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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.

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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.

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

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Chili Verde is usually made with roasted tomatillos.

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

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

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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.

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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]

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13 comments

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  • 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!! 😉