Midwest Street Corn is a delicious and easy-to-make recipe that brings a unique twist to the classic Mexican street food, elote. This recipe is perfect for anyone who loves the flavors of corn on the cob, but wants to switch things up with a new and exciting flavor profile. Midwest Street Corn is a popular dish in the Midwest region of the United States, where it is often enjoyed at summer barbecues, fairs, and festivals.
The recipe starts with fresh ears of corn, which are grilled until they are lightly charred and tender. While the corn is cooking, the recipe calls for making a mixture of cheese, cilantro, mayonnaise, sour cream, and garlic. This sauce is then spread onto the grilled corn, which could then be topped with additional chopped cilantro.
The result is a creamy and tangy flavor explosion that perfectly complements the sweetness of the grilled corn. The chopped cilantro adds a bright and herbaceous note to the dish, making it even more delicious and complex.
Midwest street corn is a great recipe for anyone who wants to try something new with their corn on the cob. It’s easy to make, and the flavors are sure to impress. This recipe is also very versatile and can be customized to your liking by adjusting the amount of spice or using different types of cheese or herbs. Whether you’re enjoying it at a summer barbecue or as a side dish for a weeknight meal, Midwest Street Corn is a dish that is sure to please everyone who tries it.Print
Midwest Street Corn
One staple of warm weather has to be street corn. With a slight char and a creamy, cheesy topping, this Midwest Street Corn is one dish you’ll be glad to make all year round.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Sides & Sauces
- 1 cup finely crumbled feta cheese
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 garlic clove, finely minced (about 1 teaspoon)
- 4 ears corn, silk remove
- Preheat the grill to medium-high heat (about 450 degrees F).
- Combine the cheese, cilantro, mayonnaise, sour cream, and garlic in a large bowl.
- Place the corn on the grill and cook, rotating occasionally, until cooked through and charred in spots on all sides for about 10 minutes total. Arrange on a platter and pour the sauce on top. Serve.
If you try Midwest Street Corn, let me know what you think!