Electric Lunchbox #98: Mexican Street Corn

Have you ever tried corn on cob Mexican style? Flavored not only with butter, but cheese, sour cream, chili, cayenne, and all the other fixings?

Let me tell you it is delicious! And really filling too.

I usually only buy corn on cob (with the husk) during summer when it tastes the best. I soak it in water for a little bit then peel back some of the husk, sneak a pat of butter in each, pull the husks back on and grill till done. You can then top with whatever is on the ingredients list to suit your taste. Or just pile everything on!

If it’s not summer, I’m really content with canned sweet corn. So for this recipe, I am using canned corn. It’s easily accessible year round, and pretty inexpensive. Throw in a few other staples from the spice aisle and dairy aisle, some cilantro, and ta-da!! You’re golden!

As with all of my posts, I am not promising an authentic, passed down from generations recipe, but this will taste good enough, with a bonus of you being able to prepare it anytime the craving gets too much to ignore. 😊 I hope you’ll try making it!

I made this in the big ELB bowl but since there was a lot of head space left still, I’m sure it’ll fit in the medium bowl. I wouldn’t recommend using the tiny nesting bowl though.

It doesn’t get easier than this! Mix everything together, cover, steam, dig in!

I hope you like it! Help me by commenting below! I appreciate any recipe ideas in the comments too! 🙏❤️

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup corn (I used canned sweet corn, drained)

2 tablespoons mayonnaise

2 tablespoons sour cream

1/8 teaspoon chili powder

1/8 teaspoon cumin

1/8 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon cayenne powder

1/4 cup crumbled queso blanco

2 tablespoons chopped cilantro

Lime and chopped green onions, to serve

2 ELB cups water for the base

Procedure:

1. In a small bowl, place corn,

2. Mayonnaise,

3. Sour cream,

4. Chili powder,

5. Cumin,

6. Garlic powder,

7. Salt,

8. Cayenne pepper,

9. And cheese. Mix everything together.

10. Spray the medium or large ELB bowl with nonstick spray.

11. Pour corn mixture in.

12. Cover with foil and place bowl in the base of the ELB. Pour in 2 ELB cups of water, cover and let steam until it shuts off, about 25 minutes or so.

13. Carefully open the ELB and remove the bowl using a potholder. It will be hot!

14. Remove foil and sprinkle with chopped cilantro. Serve hot and enjoy!

2 thoughts on “Electric Lunchbox #98: Mexican Street Corn

  1. tanvibytes June 29, 2021 / 10:24 am

    This looks so good! My family always eats corn on the cob, but this looks like a great recipe to try! 🙂 🙂

    Like

  2. Theresa Pizarro June 30, 2021 / 7:49 pm

    Of course corn on cob is still the best when in season, but canned is available anytime of the year that’s why I made this using canned. If you have corn on cob, just cook it and top with everything else! 😊 I hope you’ll like this recipe! Thank you for visiting! ❤️🙏

    Like

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