This Camping Mexican Corn recipe is one of the most delicious side dishes. Create your own tasty grilled corn right at your campsite.
We love this wonderful and easy camping Mexican corn recipe. My kids love this handheld snack that is full of flavor.
How long to soak corn before cooking? Why soak?
When making grilled corn you would let the corn soak in water for at least 30 minutes but no longer than 8 hours. The reason you should soak your corn or any vegetable that you are going to grill is it adds moisture to the husks reducing the chance of them catching on fire unnecessarily.
What goes with grilled corn?
Steaks, grilled burgers, beef, chicken, fish or grilled and sautéed summer vegetables.
What can I use instead of butter on corn?
You can top corn with a tasty mixture of olive oil, Parmesan cheese, and lemon juice. If you’re looking for sweeter corn use cinnamon and sugar. For a more savory corn add pesto, or guacamole. For a tangy flavor add teriyaki sauce, Chile powder, and lime juice, or olive oil, garlic powder, and lemon juice. For a spice experience salsa, cayenne pepper, wasabi or smoked paprika. Or make your own mayo or greek yogurt and spices to slather on your grilled corn.
What is Elote?
Elote is grilled Mexican street corn. Its grilled over an open flame then covered in a spicy mayo sauce. Elote is Spanish for the fresh ear of corn.
What is cotija cheese similar to?
Cotija cheese is named after the town that makes it the town of Cotija, Michoacan. When this cheese is aged it becomes crumbly. This cheese is often called the parmesan of Mexico.
For more great camping recipes check out these links.
Camping Mexican Corn Recipe
- 8 ears of fresh corn
- 1 1/4 cup greek yogurt nonfat or full fat works great
- 2.5 ounces 1/4 of a 10 oz package Mexican cotija cheese, crumbled
- 1/2 teaspoon chile powder we like ancho chile powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup cilantro minced finely
- 4 limes cut in wedges
- 1. Pull back husks on corn and remove silks.
- 2. Trim the husks if desired or remove all together but leave the stalk for a nice handle.
3. Grill over a hot grill turning every 10 minutes or so (more frequent if your grill has hot spots) until corn is cooked through and nicely blackened in spots, about 35 minutes total.
4. Combine yogurt and cheese in a bowl.
5. Combine chili powder, garlic powder, salt , and pepper in bowl.
6. Slather hot corn with yogurt sauce, top with spice mixture, cilantro, and squeeze lime over or serve with lime wedges. Enjoy!