History of the Grilled Mexican Street Corn
Grilled Mexican Street Corn or Elote is a popular Mexican street food that has been around for years. It is said to have originated in the streets of Mexico City in the early 1900s. Elote is a staple food item in Mexican cuisine and is enjoyed by locals and tourists alike. It is often sold from street vendors who serve it on a stick or in a cup. The dish has gained popularity in the United States in recent years and can now be found in various trendy restaurants in major cities.
Tips and Tricks for Grilled Mexican Street Corn Recipe
When preparing the grilled Mexican street corn, ensure that the grill is heated to the right temperature before cooking. This will ensure that the kernels brown evenly and cook to perfection. It is important not to overcook the corn as this can make it tough and chewy. The sauce should be made in advance and stored in the refrigerator until it is needed. To save time, the corn can be grilled in advance and refrigerated until it is ready to be served. If you want to make the dish spicier, add more chipotle pepper or hot sauce to the sauce.
Tips for presenting the dish
To present the dish, place the grilled Mexican street corn on a platter and drizzle the sauce over it. Top it off with a generous sprinkling of crumbled Cotija or feta cheese and lime zest. Garnish with chopped cilantro and serve warm. To make it more eye-catching, use a skewer to hold the corn or serve in individual cups or bowls. This dish is perfect as a side dish for a summer barbecue or as an appetizer for a Mexican-themed party.
