Elote Callejero – Mexican Street Corn
As summer winds down, I’m making sure to fulfill my quota of Mexican Street Corn. If you haven’t tried it, I highly recommend you do so!
Caution: Playing with fire may create a big mess
-First, leave the corn inside the husk and cook over an open flame until the husk its well charred all the way around (usually about 12-15 minutes).
-Carefully peel back the husk and then turn the corn slowly over the flame until the kernels blacken slightly.
-While there are many variations, this time we rolled ours in butter and added this seasoning mixture: combine 1 tbl salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp-1 tsp chili powder (depending on how spicy you want it)
-Queso Fresco is also a delicious addition!
-Squeeze a lime over it and enjoy!
Mmm...Delicioso!
Chances are you’ll want more than two…
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Love this! Is it a super messy for the stove though?
It is quite messy, but nothing some paper towels and cleaner can’t fix. You can also roast it in the oven with the husks on until it’s cooked through, then peel back the husk and do the rest over the stove.