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I experienced Mexican street corn for the first time at Mas Tacos, a little slice of Mexican food heaven in East Nashville. Wow. I was obsessed then and I remain obsessed, still. Be prepared when you go: they only take cash, it takes a while to get your food and there are not many seats. But, if you have an adventurous spirit, you will be blessed — yes, blessed — with some seriously tasty food. All the items I sampled from the menu stood out, but the winner, hands down, was the Mexican Street Corn.
Mexican Corn at Mas Tacos
So, what’s a girl with a can-do attitude and a fearless culinary spirit to do? Recreate the dish, of course.
My first two attempts did not go well. This is when I realized that I needed to scrap the American substitutes and go authentic for ingredients.
The Supermercado at 6321 Charlotte Pike provided exactly what I needed: crema (Mexican crème fraîche) and Cojita cheese (which is similar to the flavor of mild feta mixed with Parmesan, with the consistency of pizza Parmesan.) There are many types of crema to choose from, but I prefer the crema from Guatemala. And as an aside, while shopping, we picked up the best corn tortillas I have ever tasted: La Providencia brand – 36 for just $.99!
Mexican Street Corn
Ingredients (for six servings):
- 6 ears of corn
- Crema
- Cojita cheese
- Mexican chili powder
- Salt
- Limes
Directions:
Grill the corn, either directly on the grate or wrapped in foil, for about 10 minutes. (Grilling makes a difference, trust me.)
Use a BBQ sauce brush to coat the corn with crema. Next, roll it in the Cojita cheese and sprinkle with Mexican chili powder and a little salt. Then, squeeze the juice from half a lime over the corn and wrap it in foil. Eat.
Start with hot cooked corn, preferably grilled, but boil if you must.
Paint on some crema
Roll corn in cojita cheese
Sprinkle with some Mexican chili powder and salt. Squeeze fresh lime juice over each ear. For authenticity, wrap each ear in foil to serve.
If you want to cut off, that is fine. I'm thinking some chopped cilantro and fresh jalopenos might make a great addition when served this way. And butter. When does butter not make everything better?!
This corn makes an excellent pairing with Tortilla Soup. Or, for simplicity, cut up some heirloom tomatoes, sprinkle with sea salt and enjoy a perfect vegetarian meal.
Mas Tacos is located at 732 b Mcferrin Avenue in East Nashville. Open Tue-Fri 11am-4pm; Sat 11am-3pm.
Call (615) 543-6271 for more info.
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16 Responses to “Mexican Street Corn”
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Yum, for those that do not know, this stuff is amazing. Thanks for the recipe
Oh boy, does that look good! Never heard of it and can’t wait to try it!
In New York there is street corn everywhere. At Cafe Habana the cuban restaurant serves it with plain mayonaise opposed to Guatemalan creme, cojita cheese, chili powder and limes. It is grilled and served with cilantro alongside. Delicious!!
yum! it would be amazing if you could find a recipe to recreate their tortilla soup as well. It is the best I have ever tasted, hands down.
WOW! Be still my heart! This looks delish!! Will be trying to re-create this asap :)
This was one of my favorite treats growing up! I haven’t had true street “elotes” for years! You just made my mouth water and I have upped my trip to the Mexican grocery store in my to do list! Thank you for the recipe. I can’t wait to make them this weekend!
I have never heard of this and I have to agree it sounds de-lish-ous!
This is a big tradition and when the corn is right, it is the best and you want more!! The local taco in Brentwood does a great job also. They put it on the grill and get that little bit of char, lots of butter, specail seasonings, and the cotija cheese. If you do not have any cojita in the fridge, parm works just fine!
Yum! Any I love your photography.
Making my mouth water! You truly ARE an adventurous girl! :)
crema? doesnt the recipe call for, mayonesa con limon (mayonnaise with lime) everytime ive purchased here in az thats what they’ve used .
The recipe is made up by me, and that is right:-)
Loved the recipe. I used chipotle powder and a bit of paprika on the corn. My family devoured every ear of corn!
Yea! We love it too! Am making it this weekend:-)
Discovered this recipe a couple weeks ago. The wife wasn’t sure as she generally doesn’t like Mexican / Hispanic foods. But I think we’ve grilled 3 or 4 dozen ears since then and everyone that has tried it loves it. I’ve used mayo as local stores didn’t have crema (they did have the cojita!). Gotta search a little harder for the crema because I know I’m going to be making more while I can still get fresh local corn.
Glad you enjoyed it! Of all places, many Walmarts have Crema:-)