{"id":6094,"date":"2014-05-02T07:15:37","date_gmt":"2014-05-02T13:15:37","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6094"},"modified":"2014-05-02T07:39:11","modified_gmt":"2014-05-02T13:39:11","slug":"mexican-street-corn-off-the-cob","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/05\/02\/mexican-street-corn-off-the-cob\/","title":{"rendered":"Mexican Street Corn Off the Cob"},"content":{"rendered":"

There is a taco place that originally opened in Austin called Torchy’s<\/a>. \u00a0They have this incredible street corn that I get every time we go. \u00a0It is\u00a0so very\u00a0delicious. \u00a0The corn is crisp and flavorful. \u00a0And then there’s this ancho aioli that they put on top with the cilantro and cheese that makes this corn dish truly amazing. \u00a0Please try it if you ever find yourself at a Torchy’s in Austin, Dallas or Houston (and apparently Waco, Lubbock and soon College Station!). \u00a0And Torchy’s, I’d like that ancho aioli recipe…<\/p>\n

I love the idea of street corn on the cob. \u00a0It’s also beautiful, all\u00a0those lovely corn cobs lined up on a platter. \u00a0But I think it’s hard to eat and when I’ve had it I find that all the yummy toppings fall off and that makes me sad. \u00a0This way you can get the flavors of street corn without the mess or the sadness!<\/p>\n

\"Mexican<\/a><\/p>\n

I have to honest with you. \u00a0This corn is not the same and not quite as good as Torchy’s but it’s still delicious and you can make it at home! \u00a0After looking through a few recipes for street corn, esquites, elotes en vaso, and other similar dishes with names I sound like a fool pronouncing, I came up with this recipe. \u00a0A good thing to remember when putting this together is to taste as you go and adjust the amounts according to what you like. \u00a0If you want your corn extra creamy, use more crema, if you want it more or less spicy, adjust the chipotle. \u00a0Adjust the lime juice as well. \u00a0If you use queso fresco like I did, you may need a pinch or so of salt. \u00a0If you use cojita cheese (which I unfortunately could not find) then you may not need the extra salt since it’s a saltier cheese.<\/p>\n

\"Mexican<\/a><\/p>\n

\"Mexican<\/a><\/p>\n

As people serve themselves they can garnish with as much cilantro, chili powder and cheese as they’d like. \u00a0You can leave out the chipotle all together and serve it as a condiment as well, making sure to let everyone know that a little goes a long way! \u00a0When Ben and I were newlyweds I made a meal for him that was so heavy on the chipotle that it was almost inedible. \u00a0So be careful!<\/p>\n

I sauteed the corn in a skillet, but you can boil it or grill it and then cut it off of the cob. \u00a0I prefer it with a little color and roasted flavor so grilling or sauteing in a hot skillet would be the best way to go. \u00a0I cut the corn off of 5 cobs and got about 2 cups of corn and it will serve about 4 as a small side dish. \u00a0Just increase or decrease the amount of corn for the people you plan to be serving.<\/p>\n

You can make this earlier in the day, just up to the point where you mix the corn, butter, crema, chipotle and lime juice. \u00a0Refrigerate then reheat over medium-low heat until hot, stirring frequently. \u00a0Then you can serve and garnish the cups.<\/p>\n

\"Mexican<\/a><\/p>\n

Street Corn Off the Cob<\/h3>\n

Serves 4<\/p>\n

Ingredients<\/em><\/p>\n