Mexican Grilled Street Corn

Having just eaten street corn in Guatemala; grilled corn on the cob with lemon and salt. I wanted to see how America’s Test Kitchen version of would compare, though obviously they are very different recipes.

Having eaten street corn in Guatemala, this Mexican version takes the cake.

Here is Cook’s Illustrated recipe for Mexican Grilled Corn.  While the ingredient list is long, most are already in your kitchen. The only extra ingredient I had to buy was a 69-cent bunch of cilantro, and a 25-cent lime.

First I grilled the corn over high heat (without husk) using 6 quarts of charcoal for 10-minutes, then slathered them with the spicy/cheesy sauce. The verdict: Chris Kimball wins again. 4-1/2 stars for Chris Kimball compared to 4-starts for Guatemala version.

Issues:

  1. The recipe calls for using two large bowls; but the curves of the bowl make them useless no matter their size. You are better off using flat plates (or Pyrex pans) in which you can roll the ears.
  2. I didn’t buy the Romano cheese and just substituted plain old Kraft Parmesan cheese.  It probably lost something, but still tasted perfectly blended.
  3. Lighting 6-quarts of charcoal just for corn seemed wasteful, so I also barbecued burgers to round out our dinner. Not a problem because this is intended as a side dish. The only drawback was that the corn was ready 20 minutes before the burgers.

Rating: 4-1/2 stars.
Cost: $2.75 for three ears.
How much work? Low/Medium.
How big of a mess?  Low/Medium.
Start time 6:00 PM. Done cooling at 7:00 PM.

Elote: the Guatemala street corn with only salt and lemon.

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4 Responses to Mexican Grilled Street Corn

  1. Anonymous says:

    If you haven’t tried ATK’s croissant and cinnamon bun recipes yet – do it now! They are foolproof, and incredibly impressive – but most important DELICIOUS! Don’t substitute anything when baking though.

    • Hi, yes I did make the croissant recipe, and co-incidentally promised my two sons that I would make it for them next week. There are a couple of cinnamon bun recipes; I only tried the one from about 3 years ago. I agree that both recipes are delicious, but the croissants were a lot of work; but my co-workers and kids were amazed.

  2. britteeth says:

    Too bad the recipe isn’t posted, since the link points to a page behind a paywall.

    • Next time I make it, I’ll be sure to post the recipe as I make it.

      I can re-post the ingredient list, though:

      6 ears of corn
      1/4 mayonnaise
      3 tablespoons sour cream
      3 tablespoons minced cilantro
      1 medium garlic clove, minced
      3/4 teaspoon chili powder
      1/4 teaspoon pepper
      1/4 teaspoon cayenne pepper
      4 teaspoons lime juice
      1/2 cup grated Pecorino Romano cheese
      4 teaspoons vegetable oil, plus more to clean and oil the cooking grate.
      1/2 teaspoon kosher salt

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