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–+ servings
250ml Mexican Street Corn Infused Olive Oil Blend – flavorful elote infusion
Garden Infuzions

Mexican Street Corn with Mexican Street Corn Infused Olive Oil

Charred corn, creamy cotija, and a bright squeeze of lime make this Mexican Street Corn a bold, sunny side that feels right at home next to tacos, grilled mains, or a casual cookout spread.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizers, Side Dishes
Cuisine: Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 ears corn husked
  • 2 tablespoons Mexican Street Corn Infused Olive Oil Blend
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup cotija cheese crumbled
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro
  • 1 lime cut into wedges

Equipment

  • 1 Large skillet 10-12 inch preferred
  • 1 Wooden spoon for stirring
  • 1 Cutting board for corn prep
  • 1 Chef’s knife for cutting kernels
  • 1 Serving bowl for finishing and serving

Method
 

Instructions
  1. 1. Cut the corn kernels off the cob, or leave the ears whole if you want to grill and cut later.
  2. 2. Heat the Mexican Street Corn Infused Olive Oil Blend in a large skillet over medium-high heat.
  3. 3. Add the corn and cook, stirring only occasionally, until the kernels pick up golden spots and a little char, about 6 to 8 minutes.
  4. 4. Lower the heat and stir in the mayonnaise, sour cream, lime juice, chili powder, and salt until the corn looks glossy and evenly coated.
  5. 5. Fold in the cotija and chopped cilantro, then taste and adjust with a little more lime or chili powder if needed.
  6. 6. Spoon into a serving bowl and finish with extra cotija, cilantro, and lime wedges.
  7. 7. Serve warm right away while the corn is still sweet and the coating is creamy.

Notes

For the best flavor, keep the heat high enough to give the corn a little char before adding the creamy ingredients. Fresh corn is ideal, but thawed frozen corn works well too if you pat it dry first. This recipe is best served warm, right after mixing.

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