Recipe: Quick & easy grilled Mexican street corn | Elote
The place I enjoyed eating at the most during this trip to Dallas was Madrina, and sadly, the restaurant has since closed.
Regardless, I’m paying tribute to Madrina’s excellent Mexican fare with this recipe for elote, or grilled Mexican street corn. I served elote as a side dish to my Korean Wagyu beef taco at my recent pop-up with Ozone in Hong Kong, and it was a hit, especially with the bar’s head chef (who happens to be Brazilian).
This colorful dish celebrates summer’s bounty; full of flavor yet well-balanced, there’s saltiness and umami from the cotija cheese, heat from the chili and onion, acidity from the lime juice, and sweetness from the corn itself. I absolutely love corn, especially when prepared in this simple style reminiscent of Mexico City streets. Elote, along with refried beans, are my go-to dishes whenever I cook beef fajitas or tacos. It’s super delicious and simple—I guarantee it’ll be a hit at both your weeknight family table and summer picnic potluck.
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