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More Than S'Mores: Mexican Street Corn

12 September 2017

Mexican Street Corn600

September is a funny month. It usually means the end of summer for many people. For my husband and many others it means back to the grind at school. Kids are headed back to school which for some is something to really look forward to. When I was younger I can remember always getting really excited to get back to school. It meant some new school clothes and fresh school supplies. A new “year”. 

Sometimes we are blessed with a warm month where summer trickles on. September also means corn season! Is there anyone out there that doesn’t like corn on the cob? Okay in grade 9 I wasn’t the biggest fan for the only reason was I had braces and eating corn in the presence of others was forbidden (well, for me it was! How embarrassing). My favourite kind of corn is sweet corn. I love having it as a side for supper. Every time I eat corn the scene from “What About Bob?” flashes in my mind where Bill Murray very enthusiastically enjoys his corn which was “hand shucked”. I too sound like Bill Murray when I’m eating my corn. If my mom is around she always says “alright Bob!”. 

HandShucked What about Bob

Recently I bought a dozen corn and steamed it all up. Half the batch I cut off all the kernels and froze the corn. I can take a handful out when I need some for a heart-warming Autumn soup. The other half went into our bellies with the delicious recipe I’m sharing with you all today. My BFF Chantal introduced me to this recipe earlier in the summer. Honestly, this is a really addictive way to eat corn on the cob. I will say it’s quite messy. Not as embarrassing as when I had braces but close to it. 

Mexican street corn is also known as “Elotes” in Spanish. One of the ingredients to this recipe is using a Mexican cheese called cotija cheese. I didn’t even bother looking in the grocery store of this. Chantal used feta cheese when she first made this and for us, it does the trick! She grilled her corn which gave it an amazing smokey flavour. I steamed mine and the result was still scrumptious. My secret to cooking corn on the cob? Get the largest pot you can find and place 1 inch of water. Bring to a boil and gently place as much corn as you can fit. Place the lid on and set the timer for 8 minutes. Corn turns out perfect every time. 

Well folks, this will be my last blog post for Around the Campfire (maybe just for now!). The past three summers I was given the opportunity to play around with different methods and recipes for those who just love to camp. I have had a lot of fun! We have spent a lot of time on the road camping and I realized that camping food doesn’t just have to be burgers and hotdogs. With a little smart planning and a little prep work, you can feast on whatever you desire. Sometimes it does need to be burgers and hotdogs because what I’ve come to realize is there aren’t enough hours in the day. Who doesn’t love to just put their feet up, fire up the grill and have a really simple supper? 

I really hope you enjoyed all of the posts and thank you for stopping by to read them! 

Blog Pics collage

Mexican Street Corn

Serves 6

Adapted from this recipe

Ingredients:

  • 6 corn on the cob
  • 1/4 cup of sour cream (I used full fat)
  • 1/4 cup of mayo (the real kind yall) 
  • zest of 1 lime
  • juice of 1/2 lime
  • cayenne pepper
  • 1 tbsp + 1 tsp of fresh cilantro, chopped and divided
  • 4 tbsp of crumbled feta cheese, divided 

Directions:

Step 1: Place one inch of water in a large pot. Bring to a boil. Place corn in gently and cover with lid. Steam for 8 minutes and remove to a large serving platter. 

Step 2: While the corn steams, prepare the sauce. In a bowl whisk together the sour cream, mayo, lime zest and juice, 1 tbsp of chopped cilantro and some cayenne pepper (however much you like depending on your spice preference - I used a scant 1/4 tsp). 

Step 3: When the corn is finished, brush each corn piece all over with the sauce. Scatter the crumbled feta cheese all over the top and garnish with 1 tsp of chopped cilantro and serve *with* napkins. And enjoy :)

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