Mexican street corn is a staple everywhere you go in Mexico. Sometimes the corn is grilled, sometimes is cooked and kept warm in a very similar way to this recipe. The magic happens when the toppings are added. Even when they change from place to place, they are usually similar: cheese, salsa and lime. You decide how far you want to take this lovely snack.
Corn on the cob
-4 corn on the cob
-2 bay leaves
-1 tsp salt
-1 tsp thyme
-Enough water to cover the corn
1 Remove the husk and fibres from the corn before cooking. You can tie the leaves together for presentation or remove them completely.
2 In a large pot, add the water, spices and corn then bring to a boil over medium-high heat. Once boiling, bring the heat to low and cover with a lid. Ideally, the corn should be submerged in the water. Cook the corn for 30 minutes. Turn off the heat, remove the lid and let the corn cool down for a few minutes.
Guajillo Sauce
-¼ white onion
-2 garlic cloves
-Enough boiling water to cover the chillies
-Salt to taste
-Vegetable oil
1 Clean the outside of the chillies with a damp cloth and remove the stem and seeds from the guajillo chillies. You can leave the Arbol chillies as they are with their seeds. Once clean, place them in a frying pan with no oil on it and toast the chillies. You can press them and turn them often. They will become fragrant and shiny. As soon as they start to smoke, it is time to remove them. Leaving them too long will cause them to become bitter.
2 Transfer the lightly toasted chillies to a bowl and cover them with boiling water. Leave them for 15 minutes to rehydrate them.
3 Add all the ingredients to a blender with about a teaspoon of salt and about ½ cup of water from the chillies. Blend everything together until smooth. Taste and adjust salt.
4 Using the same frying pan where you toasted the chillies, add a little bit of vegetable oil and bring up the heat to medium. Once hot, add the salsa and cook for 5 minutes. Stir often.
5 Transfer the salsa to a jar and let it cool before storing it inside the fridge.
Mexican Style Corn
-Feta cheese, crumbled
-Guajillo salsa
-Fresh coriander, finely chopped
-Lime wedges
1 On the cob: Sprinkle the corn with plenty of feta cheese, a few good shakes of Tajin and drizzle plenty of guajillo salsa. Add lemon drops all over and enjoy!
2 On a plate: Slice the corn kernels from the cob with a sharp knife and add all the toppings to them and enjoy!
Notes
- You can place the cooked corn on the cob in your oven and broil for a few minutes to get some nice charred kernels!
- Mexican street corn can be found in both presentations, on the cob and in cups. The toppings are different from place to place, some places add butter to the corn then chilli powder, salsa, cotija cheese (a dry, salty and crumbly cheese). Other places add mayonnaise to the mix too. As with most things, the sky’s the limit.
- If you have a grill, well, you are lucky! Grill those corns for sure! Nothing beats the extra textures and flavours from grilled corn!
Tips!
- This guajillo sauce is delicious over many dishes but one that stands out is our fish tacos! Find the recipe for Easy Fish Tacos here.
- For our meat-free version of it, check our Baja Veggie Tacos recipe here.
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