How to Prepare Mexican Street Corn Off the Cob

Mexican Street Corn off the Cob  Mexican Street Corn in a Bowl

Mexican Street Corn on the Cob is a cornucopia of flavors. I’d love to indulge in a nice bowl of hot tortilla soup every now and then, but I’ve always got other plans that need my attention, such as cleaning or shopping. Nevertheless, I must say I’m addicted. Last week, I bought a gift for a friend with a link to Street Corn on the Cob website. It was a very thoughtful and well-thought of gift, and it definitely raised some eyes.

Of course, most people buy Street Corn on the Cob for a variety of reasons: to have a great corn on the cob recipe; to be able to eat the corn on the cob without having to worry about greasy fingers; to save money at the store; and to have a quick snack on the go. However, the reason why I gave my friend’s gift of Street Corn on the Cob, was because it reminded me of some things I’ve noticed while traveling across the United States. If you’re looking for a corn on the cob that will tantalize your taste buds as well as your eyes, this is the article for you.

As I mentioned above, there are plenty of wonderful corn on the cob recipes for sale around, so if you’re like me, you probably have a favorite type. One of my favorites is called enchilada, which is a stew made with enchilada sauce. This sauce is basically chili powder, black pepper, onions, and tomatoes. It’s typically served with the corn on the cob. Another favorite corn on the cob recipe is called carne asada, which is a thin soup of the carne fruit, which is cooked traditionally in a pot over an open fire.

So what do we need to make our own carne asada? First, we’ll need some Mexican style corn, which can be purchased relatively cheaply in many Mexican markets. The type of corn that is most available in markets is red or black corn. However, if you don’t have any of these kinds of corn, consider using some of the white corn that is often found in Mexican markets. There are also a number of other kinds of corn that can be used as well, including sweet corn, which tends to be not as tasty as its more bitter cousins. However, I would recommend trying Mexican style corn in order to really appreciate the authentic food.

Once you have gathered some corn off the cob, you’ll need to prepare the ingredients that go with Mexican cooking. These include guacamole, salsa, and cilantro. You’ll also need salt, pepper, chili powder, and any other seasonings that you wish to use. These can be purchased at any grocery store or spice store.

Before cooking your cob, you’ll want to take it out of the refrigerator and allow it to cool down a bit. Place the cod in a large zip lock bag, which will keep it nice and fresh until you ready to use it. While the corn is cooling down, you can prepare your other ingredients. Once your street corn is prepared, you’ll want to heat your oil in a large frying pan over medium-high heat. Once the oil is hot enough, you can begin frying your corn until it is completely done, but you should only make small batches at a time.

Once the job is almost done, you can place it on a plate and allow it to cool, which may take about fifteen minutes. Once it has cooled down, you can remove it from the oil, and your Mexican street corn is ready to enjoy. If you have any leftovers, just reheat some of the corn after a few hours. This preparation process is quick and easy, and you will quickly find yourself wanting to make more.

The great thing about Mexican street corn is that it is so cheap. You can buy a bag of kernels for about $1.00, and for just three bucks more you can buy a package of cob chunks. This makes a delicious, nutritious snack that you can make over. Try it today, you’ll be glad you did!

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