This street corn is full of yummy flavors, mayo, lime, cheese, and to give it a kick some cayenne pepper. Better than the street vendors. Yum!
This street corn can be served as a side dish at your Fourth of July celebrations. Or you can make it anytime. As a kid, street corn was a staple. We would have it at least once a week. If we ever visited downtown LA we could find the vendors selling “street corn” hence the name, in Spanish we called it “Elote Loco”. But my mom would hardly ever let us eat food that was not cooked at home. Until I was older and was able to buy my own food, then I would venture off to restaurants and try new cuisines. I am all about trying new flavors. But I am not complaining about home cooked meals, because I love them! I also love my mom’s home cooked meals and my grandma’s too. They gave me the love for food and cooking.
I like my corn grilled or baked. Most street corn is boiled, but it’s not my favorite way to cook it. If you noticed on the photo the husks are pretty charred, and that’s because I forgot to put them in water before grilling them. Oops! Don’t forget this step, it’s included in the instructions below.
- Cotija Cheese
- Cayenne Pepper
- Bake Method: Heat the oven to 400 degrees, place corn with husk on baking sheet, once the oven is ready bake for 30 minutes.
- Grilled Method: place corn with husk in water for at least an hour or longer, then you can grill with husks on or you can peel it back. The submerging in water prevents the husks from catching on fire. If you leave the husk on you can grill for 15 minutes each side. If you peel back the husk you should cook for about 10 minutes each side.
- Then put as much toppings as you like.