| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 23g | 8g | 30g |
| sugars | fibre | protein | salt |
| 7g | 4g | 10g | 0.7g |
As a food blogger with deep-rooted Louisiana origins and a French culinary tradition running in my veins, the fusion of varied cuisines is something I embrace with relish. Today, the epicure in me is thrilled to share with you a Mexican culinary gem that has won my heart and palette – Mexican Corn with Pipicha.
A True Fusion of Flavors
One of the reasons I am so drawn to this recipe is the beautiful blend of Mexican flavors with a touch of the exotic herb – Pipicha – that truly sets it apart from the standard corn recipes you might be familiar with. The Mexican crema, paprika, and chili powder lend it a pleasant kick, reminding me of the vibrant Creole dishes back home. The contrast of the rich, creamy mayo and sour cream with the mellow sweetness of the corn and sharpness of the cilantro results in a symphony of flavors that is simply irresistible.
Surprisingly Healthful
While this dish is a bursting fiesta of flavors, the Mexican Corn with Pipicha is also an interesting mix of health benefits. Corn, the main ingredient, is rich in essential vitamins, fiber, and antioxidants. The herbs – cilantro and pipicha are known for their digestive and anti-inflammatory benefits. Meanwhile, the chili powder and paprika add a touch of capsaicin, great for boosting metabolism. Achieving a balance between indulgent eating and health-consciousness can sometimes be tricky, but with recipes like these, the task becomes delightful.
This authentic Mexican street food, also known as Elote, closely resembles the grilled corn on the cob you might find at a summer barbecue in New Orleans. If you are looking to put together a full-blown Mexican meal, this dish would perfectly accompany Shrimp Tacos, a Chiles Rellenos, or a bowl of hearty Mexican Tortilla Soup.
So why do I love Mexican Corn with Pipicha? Well, in a nutshell, it’s the transcendent melding of familiar and exotic elements, the wholesome goodness lurking behind the tantalizing flavors, and the joy of venturing a little beyond my usual gastronomic comfort zone that has me hooked. This recipe embodies the core of what I believe cooking should be about – a constant exploration of tastes and cultures.
What You’ll Need
- 6 ears of fresh corn
- 1/2 cup of mayonnaise
- 1/2 cup of Mexican crema or sour cream
- 1/2 cup of finely chopped cilantro
- 1 cup of finely chopped pipicha
- 2 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1 teaspoon of paprika
- 1 cup of crumbled cotija cheese
- 1 lime, cut into wedges
- Salt and pepper to taste
Method
Step One
Begin by shucking the corn and removing the silk. Then, place the corn on a heated grill or under your broiler. Cook until lightly charred, turning occasionally to ensure even cooking. Once done, set aside to cool.
Step Two
In a bowl, mix together the mayonnaise, Mexican crema or sour cream and minced garlic. Add in the chili powder, paprika, finely chopped cilantro, and freshly chopped pipicha. Season the mixture with salt and pepper to taste.
Step Three
Once the corn has cooled, brush each ear with the creamy mixture. Make sure each ear is coated thoroughly to help the cheese stick in the next step.
Step Four
Roll each piece of corn in the crumbled cotija cheese. Ensure an even layer of cheese all over the corn. If you like, you can press the cheese into the corn to make sure it sticks.
Step Five
Before serving, squeeze fresh lime juice over the corn. Serve the Mexican Corn with Pipicha with additional lime wedges on the side, and enjoy this delicious side dish!
