Mexican Street Corn

Mexican street corn or elotes is a traditional street food that is quick to make at home and is super addictive.
Mexican street corn or Elotes is a traditional street food that is quick to make and super addictive.

Mexican street corn, or elotes, is a traditional Mexican food that is quick to make at home and is super additive. It is a perfect corn recipe to try this summer on your barbecue. Mexican street corn is a street food, but one you can easily make at home. It is super simple and fun to eat!

You make Mexican street corn by grilling corn on the cob, and then slathering them with spices, fresh herbs, Crema and shredded cheese. It is a perfect summer bbq corn recipe. Corn on the cob grilled until tender and then slathered with a creamy spicy topping.

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Corn on the cob is a summer staple in our home. We are lucky enough to have some of the best corn grown locally here. I always look forward to seeing the first Taber corn truck parked in the YMCA parking lot and pulling over and getting a dozen ears of corn.

It hits the spot every time and is an easy meal to make by just adding a chicken breast or steak to the grill.

Mexican Street Corn, or elotes, is a traditional street food that is quick to make and super additive.

This corn on the cob is the perfect summertime grilled corn recipe.

I was introduced to Elote, or Mexican Street Corn a year ago and loved it. Grilling corn this way is now a favourite here and it tastes absolutely delicious. It takes corn on the cob to a whole new level!

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Mexican Street Corn is an authentic and delicious side for any summer meal. Bbq’d corn on the cob, smothered in a Crema, spices, fresh herbs and cheese. Your family will gobble this grilled corn up!

INGREDIENTS NEEDED TO MAKE THIS GRILLED CORN:

  • 4 cobs of corn
  • 1 Tbsp olive or avocado oil
  • Shredded Cotija or parmesan cheese
  • Mayonnaise
  • Sour Cream
  • Fresh Cilantro
  • Green Onion
  • Zest and juice of 1 lime
  • Chili Powder
Mexican Street Corn or elotes, is a traditional street food that is quick to make at home and is super addictive.

HERE ARE SOME RECIPES TO SERVE WITH THE GRILLED CORN:

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HOW TO MAKE THE MEXICAN STREET CORN:

  1. Heat up the bbq to a medium heat.
  2. Coat the corn on the cobs with oil.
  3. In a small bowl add the mayo, sour cream, cheese, cilantro, green onion, lime zest and juice as well as the chili powder.
  4. Stir well.
  5. Cook the corn on the cob on the bbq until all sides are lightly charred.
  6. Watch corn closely and flip constantly.
  7. Once corn is done, place corn on a platter and smother them in the crema.
  8. Serve and enjoy!
Mexican Street Corn, or elotes, is a traditional street food that is quick to make at home and is super addictive.

My recipe for Mexican street corn is super easy and everyone will love this way of eating corn on the cob. Make this Mexican street corn at home on our grill because it is an easy recipe and is so flavourful. If you ever wonder what you can put on corn on the cob instead of butter and salt, this recipe is it!

HERE ARE SOME CORN RECIPES TO TRY:

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I encourage you to pick up some local corn on the cob and make this recipe for your family.

Mexican Street Corn, or elotes, is a traditional street food that is quick to make and super additive.

Mexican Street Corn

Mexican street corn or elotes, is a traditional street food that is quick to make at home and is super addictive.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Mexican

Equipment

  • small bowl
  • whisk
  • barbecue

Ingredients
  

  • 4 cobs of corn, shucked
  • 1 tbsp olive or avocado oil
  • 1/2 cup shredded cheese (cotija or Parmesan)
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup finely chopped cilantro
  • 1 tbsp finely chopped green onion
  • Zest and juice of 1 lime
  • 1 tsp Chile powder
  • lime wedges, salt and pepper

Instructions
 

  • Heat up the bbq.
  • Coat the corn with the oil.
  • In a small bowl add the mayo, sour cream, cheese, cilantro, green onion , lime juice and zest as well as the Chile powder.
  • Stir well.
  • Cook on the bbq on medium heat until lightly charred.
  • Watching closely and constantly flip the corn.
  • Once corn is done cooking, place corn on a plate and spread sauce all over corn.
  • Serve.
  • Enjoy!
Keyword bbq, corn on the cob, elotes, grilled corn, mexican street corn, side dish, street food, summer, veggie
Tried this recipe?Let us know how it was!

Avocado and Grilled Corn Cobb Salad

avocado grilled corn cobb salad photo recipe

Avocado and Grilled Corn Cobb Salad

Ingredients
  

  • 1 cup spiralized zucchini
  • 1 cup spiralized carrots
  • 1/2 head butter lettuce
  • 2 cobs of corn bbq’d
  • 2 hard boiled eggs, cut in 1/2
  • 2 chicken breasts, bbq’d and sliced
  • 1 cup baby tomatoes
  • 1 cup cucumbers, sliced
  • 1/2 avocado, sliced

Avocado Creme Dressing

  • 1/2 avocado
  • Juice from 1 lime
  • 1/2 cup plain greek yogurt
  • 1 tsp jalapeno, chopped
  • Pinch of salt

Olive Oil Dressing

  • 1/2 cup olive oil
  • 2 tsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 tsp fresh lime juice

Instructions
 

  • Add all ingredients to a magic bullet or small food processor and blend well.
  • Pour into a small bowl.

Olive Oil Dressing

  • Add all ingredients to a small mason jar. Place the lid on and shake well to blend.

Salad Directions

  • To assemble salad first lay butter leaf lettuce onto a platter.
  • Place the other ingredients onto the platter, arranging the individual ingredients to fill the platter.
  • Pour 1/2 of the olive oil dressing on to the salad ingredients.
  • Serve the salad with the avocado creme and remainder of olive oil dressing on the side.
Tried this recipe?Let us know how it was!
avocado grilled corn cobb salad photo recipe

Hey everyone!

Sorry I have not posted a new recipe since July but I’ve been enjoying our gorgeous summer we have been having in Calgary since I got back from my trip to Toronto.

For everyone that has been following me on facebook you are aware that after recovering from a knee injury this winter I am back to walking a ton (20000 steps/day), have biked the Banff Legacy Trail a few times this summer and have been kayaking.

biking

Normally hubby and I rent kayaks but a few weeks ago we took the plunge and bought 2 Delta Kayaks here in Calgary at Undercurrents.

Last weekend we took the kayaks out to Two Jack Lake for our first solo adventure. I was nervous for normally someone helps you into the water and out of the kayak at the end when you rent them but I think our trip was a success.

kayaking

This summer has been full of activity and fun but I thought I’d better share a few new recipes with you since it has been awhile.

Right now in Calgary the markets have an abundance of fresh local corn and my favorite way to cook corn on the cob is to bbq it.

Its easy!

Drizzle the corn on the cob with a bit of olive oil, wrap it in aluminum foil and place in a medium heat bbq for 20-25 minutes.

That’s it.

Normally I bbq 4-6 cobs of corn so that I have leftover bbq corn in the fridge for salads.

This recipe for Avocado Grilled Corn Cobb Salad is a great way of enjoying the fresh veggies you can get at the farmers markets right now.

avocado grilled corn cobb salad photo recipe

avocado grilled corn cobb salad photo recipe

Mexican Chicken and Corn Salad

mexican chicken and corn salad recipe

mexican chicken and corn salad recipe

It is grilling season in Calgary right now and I am using every opportunity to use my barbecue.

I love that grilling adds an extra flavour to meats but also makes cleaning up my kitchen very easy. No pots to wash at all-I love that!

I am always looking for ways to jazz up my normal BBQ chicken salad and this Mexican chicken and corn salad does the trick.

Grilling up the corn is a must for the charring on the corn kernels adds an extra flavour boost to the salad.

One of the other things I do when grilling chicken is to pound it thin. This makes for an even thickness and your chicken then barbecues up quickly.

You could easily make the dressing dairy free too by switching up the Greek yogurt for Tofutti vegan sour cream and also Tofutti vegan cream cheese. The rest of the ingredients are naturally gluten and dairy free which I like.

I hope you give this salad a try and I would love to know what you think of it.

This recipe serves 2 as a main dish

Mexican Chicken and Corn Salad

Ingredients
  

  • 4-5 cups shredded iceberg lettuce
  • 2 corn cobs, husks and silks removed
  • 2 tbsp olive oil
  • 2 boneless chicken breasts
  • 1 avocado, sliced and sprinkled with lime juice
  • 2 limes (for dressing and avocado)
  • 1/2 cup fresh cilantro, chopped
  • 10-12 baby tomatoes, chopped
  • Dressing
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp minced garlic
  • 2 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1/4 cup plain cream cheese
  • 2 tbsp fresh lime juice
  • 1/2 – 1 tsp jalapeño
  • 1 green onion, chopped

Instructions
 

  • Heat a gas barbecue to medium heat.
  • Place the corn cobs on a sheet of aluminum foil.
  • Pour 2 Tbsp olive oil over the cobs and then wrap them up with the foil.
  • Place in barbecue and grill for about 15 minutes, turning the cobs over at least once.
  • Remove from barbecue and cool.
  • Once cool enough to handle, cut kernels from the cobs.
  • Set aside. 
  • Place one chicken breast on a sheet of parchment paper.
  • Top with another sheet of parchment paper.
  • Use a meat mallet to pound the chicken breasts flat to about 1/2 inch thick.
  • Pour some olive oil on a cookie sheet.
  • Place flattened chicken breast on the cookie sheet.
  • Repeat flattening process with the other chicken breast.
  • Place flattened chicken breasts on the barbecue and grill for about 12-15 minutes on medium heat.
  • Flip breasts over and continue grilling for another 5 minutes.
  • Remove from barbecue and slice into strips.
  • Set aside.
  • For dressing put all ingredients into a mini food processor and a magic bullet and process until smooth.
  • Pour into a jar and set aside.
  • To assemble salad spread shredded lettuce in a large bowl or onto 2 individual plates.
  • Top lettuce with chicken strips, sliced avocado, corn kernels, cut up tomatoes and chopped cilantro.
  • Pour dressing over salad and serve.
  • Enjoy!
Tried this recipe?Let us know how it was!
chicken breasts

mexican chicken and corn salad recipe

mexican chicken and corn salad recipe

Gluten-Free Chipotle Chicken Corn and Bacon Soup (+Contest

gluten free chipotle soup recipe

Last week Campbell’s Canada sent me a bag of goodies.
In it was their new Gluten-Free Vegetable Broth, a gift card for me to buy groceries for a new recipe as well as coupons for me to give out to my readers.

gluten free chipotle soup recipe

I grew up on Campbell’s soup and when I could no longer eat gluten I was disappointed that I could not find any Campbell’s soup that was gluten free.
So you can imagine how happy I am not knowing that I can eat Campbell’s soup again.
They have over 40 Campbell’s products that are gluten free and you can find the whole list on their website (link to campbellsoup.ca)

gluten free chipotle soup recipe

One of my favorite Campbell’s soup was the cream of mushroom and was thrilled to find their Gardennay Harvest Mushroom with real Cream soup was gluten free.
Here was my lunch the other day.
Hot mushroom soup, a bit of shredded cheese and a Glutino wafer cracker-what could be better.

gluten free chipotle soup recipe

I am running another contest for my readers today.
Would you like a Wheat Free Mom tote bag and 5 coupons for free gluten-free soup?

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Enter Here (It’s Free!)

a Rafflecopter giveaway

gluten free chipotle soup recipe

gluten free chipotle soup recipe

This soup is really very easy to make and I quite liked the freshness of this soup.

Gluten-Free Chipotle Chicken Corn and Bacon Soup

Ingredients
  

  • 2 900ml containers of Campbell’s gluten free Vegetable Broth
  • 2 leftover cooked chicken breasts, shredded
  • 1 small shallot, finely chopped
  • 2 carrots and 2 celery, finely chopped
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp dried cilantro
  • 1 chipotle chili in can, finely chopped
  • 4-5 cobs of fresh corn (remove corn kernels from cobs)
  • 5-6 slices of bacon, chopped
  • 1 avocado for garnish

Instructions
 

  • In a large saucepan sauté the chopped shallot, celery and carrots in the olive oil for about 5 minutes.
  • Add the minced garlic and the dried cilantro and saute for a few more minutes.
  • Add the chopped chipolte chili, corn kernels, shredded chicken and vegetable broth into saucepan and stir.
  • Fry up the bacon, and then add it to the soup.
  • Bring to a simmer, cover and cook for 30 minutes.
  • With an immersion blender, blend up 1/2 of the soup.
  • This gives it a creaminess without adding cream.
  • I like to serve this soup with slices of fresh avocado on top.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free chipotle soup recipe
gluten free chipotle soup recipe

Don’t forget to enter the Campbell’s soup contest!

Gluten-Free Cornbread

gluten free cornbread


Do you use cast iron pans? Have you tried cast iron pans?
I, as everyone around me knows have a love love relationship with La Crueset! I literally use their enameled cast iron pots almost everyday.
In fact today I made chili in a large La Crueset round dutch oven.
What has been exciting for me recently is I have discovered a new love of Lodge’s seasoned cast iron skillets and my newest addition, a cast iron biscuit pan.
Oh my oh my, YES!


gluten free cornbread


What has kept me away from these cast iron skillets is the fear of using them. How to keep them from rusting? How to keep them seasoned? How to clean them?
I have to thank the great folks at Bites, here in Calgary for explaining how to take care of these pans and how truly easy it actually is.
I cannot remember the last time I did not use my cast iron sometime during the day. Am I obsessed with cast iron?
Maybe, but for me there is nothing better than a great cast iron pot or skillet. It really makes cooking taste better.
So what did I make with my new biscuit pan?
Well gluten free cornbread of course, and let me tell you – UNBELIEVABLY GOOD!


gluten free cornbread
gluten free cornbread
gluten free cornbread
gluten free cornbread
gluten free cornbread
gluten free cornbread
gluten free cornbread
gluten free cornbread

Gluten Free Cornbread

Ingredients
  

  • 1 cup cornmeal
  • 3 tbsp sugar
  • 1 tsp xanthan gum
  • 2 1/2 tsp baking powder
  • 1 cup white rice flour
  • 1/2 – 3/4 tsp salt
  • 1 cup shredded 3 yr old white cheddar cheese
  • 2 eggs eggs
  • 1 cup milk
  • 1/4 cup melted butter
  • A little bit of extra butter to coat cast iron skillet

Instructions
 

  • Preheat oven to 400 degrees.
  • Put cast iron skillet in oven also to heat up.
  • In a large bowl, beat the 2 eggs together.
  • Add the milk and the melted butter and whisk.
  • In a smaller bowl, mix the dry ingredients together (cornmeal, sugar, xanthan gum, baking powder, rice flour and salt).
  • Add dry ingredients to wet mixture and stir until well combined.
  • Let it rest for a couple of minutes to set up.
  • Add shredded cheese to wet mixture.
  • Remove skillet from oven carefully, and swirl a little butter around pan to coat.
  • Pour batter into pan.
  • Bake in oven for 15-20 minutes.
  • Serve while still warm.
  • I also baked some of the cornbread in small canning jars.
Tried this recipe?Let us know how it was!


This cornbread was so delicious with the chili I made.
Can’t wait to try other recipes with my new pan (biscuits, mini meatloafs, quiches, mini upside down cakes?)
The list is endless.