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salads sides

Taco-Spiced Street Corn

Inspired by the popular corn on the cob sold by street vendors in Mexico, this version of elotes can be boiled or grilled before slathering with a creamy mayo-sour cream topping, Cotija cheese and McCormick® Original Taco Seasoning Mix.

  • 10m

    prep time

  • 20m

    Cook Time

  • 278

    Calories

  • 6

    Ingredients

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Ingredients

8

Servings

Instructions

  • Fill a large saucepan about halfway with water. Bring to boil on high heat. Turn off heat and add corn; cover. Soak 15 to 20 minutes until corn is tender. Drain well.

  • Mix mayo, sour cream, 1/2 cup of the Cotija, 4 teaspoons of the Taco Seasoning Mix and lime juice in large shallow dish or loaf pan.

  • Using tongs, roll each ear of corn in mayo mixture until well coated. Place corn on serving platter. Sprinkle with remaining 1/4 cup Cotija and remaining Taco Seasoning Mix. Serve with lime wedges.

  • Test Kitchen Tips:
    •Just looking for a recipe on how to cook corn-on-the-cob? Stop with Step 1. Brush each ear of cooked corn with 1 tablespoon unsalted butter and sprinkle with McCormick Sea Salt and Black Pepper Grinders, as desired.
    •To grill corn instead of boiling on the stovetop, brush each ear of corn with 1 tablespoon oil. Grill over medium-high heat 15 minutes, turning frequently, until lightly charred on all sides. Then brush with butter and sprinkle with salt and pepper OR coat in seasoned mayo mixture for Elotes.

Nutrition information (per Serving)

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