Mexican Spicy Corn on the Cob is a bold and flavorful street-food classic inspired by elote. Grilled or roasted corn is coated with chili, and herbs, creating the perfect balance of smoky, spicy, tangy, and savory flavors. It’s an irresistible summer side dish, barbecue favorite, or snack that brings authentic Mexican flair to the table.
Corn is a versatile and wholesome ingredient that provides valuable nutrients such as fiber, vitamins, and natural antioxidants. It supports healthy digestion and sustained energy levels, making it an excellent addition to everyday meals—read more about why corn deserves a place in a balanced diet in our corn benefits article.
Mexican Spicy Corn On The Cob
Print RecipeIngredients
- 4 Piece sweet corn, husks and silks removed
- 2 Piece chili
- 1 Table spoon (tbsp) cilantron minced
- 1 Tea spoon (tsp) thyme minced
- 2 Piece garlic cloves
- 2 Table spoon (tbsp) butter
- 1 Tea spoon (tsp) salt
- 3 Decilitre (dl) water
Instructions
This fresh corn on the cob may serve as side dish or street food. Little bit spicy however salt and sweet flavor gives very special experience. The traditional mexican corn is grilled and many recipes you can find as served with mayonnaise and cheese. I don’t like so much the grilled corn because it’s tough. I suggest first to cook it in a spicy cooking juice and if you want at the end grill it till getting gold color. Put the halved corn on the cobs into a medium size skillet and add enough water to cover but only half of the corns. Add all the minced spicies, salt and butter. Cover the skillet and bring it to the boil over high heat. Boil for about 25-45 minutes (depends on tenderness) until cooked meanwhile spin the cobs 4-5 times. Partially cooked and partially steamed the cobs and this will ensure the corn won’t be too so! but all the spicy flavor will penetrates into the seeds. Serve with a wedge of lime to squeeze over before eating or spicy mayonnaise.
