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!

Top 10 Delicious Vegetarian/Vegan Meal Recipes For The Holidays

Here are my top 10 delicious vegetarian/vegan meal recipes your friends and family will love this holiday season:

Recipe: Gluten-Free 3 Mushroom Pasta

gluten free 3 mushroom pasta recipe

Recipe: Gluten-Free Butternut Squash Spinach Baked Penne

gluten free butternut squash spinach baked penne recipe

Recipe: Vegetarian Gluten Free Zucchini Lasagna

gluten free vegetarian zucchini lasagna recipe

Recipe: Gluten-Free Roasted Acorn Squash

gluten free roasted acorn squash recipe

Recipe: Gluten Free Pumpkin Alfredo

gluten free pumpkin alfredo recipe

Recipe: Mushroom Veggie Quinoa

gluten free mushroom veggie quinoa recipe

Recipe: Vegan Gluten-Free Eggplant Lasagna In a Jar

gluten free vegan eggplant lasagna in a jar recipe

Recipe: Gluten Free Slow Cooker Vegan Squash and Chickpea Curry

gluten free slow cooker vegan squash and chickpea curry recipe

Recipe: Gluten Free Homemade Pasta

gluten free homemade pasta recipe

Recipe: Gluten Free Butternut Squash Soup

gluten free butternut squash soup recipe

Enjoy!

Vegetarian Gluten Free Zucchini Lasagna

gluten-free-vegetarian-zucchini-lasagna

Here is another thanksgiving side dish for the vegetarian or vegan guests.
This recipe is also low carb for I did not use any gluten free lasagna noodles in it.
Right now at the farmers markets zucchinis are humungous. What better way to use those large zucchinis then to slice them thin and use them like a noodle.
I also used Antonella’s gluten free tomato basil pasta sauce. It is available at Safeway’s here in Calgary. You would think that most pasta sauce would be gluten free but in fact most are not. Modified food starch, another word for gluten is used as a thickener.
This is an easy recipe to make as a side dish and with the addition of fresh basil is quite fresh in taste-not heavy at all.
To make this dish vegan, substitute the shredded mozzarella for Daiya vegan shredded cheese.

gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna




Vegetarian Gluten Free Zucchini Lasagna

Ingredients
  

  • XLarge zucchini thinly sliced
  • Antonella’s gluten free tomato basil pasta sauce
  • 500 g shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • Fresh basil
  • Preheat oven to 350 degrees.
  • Thinly slice the zucchini.

Instructions
 

  • Layer 1/3 cup of pasta sauce on bottom of a 8×8 square baking dish.
  • Layer the sliced zucchini on the sauce.
  • Add fresh basil on the zucchini.
  • Add a layer of shredded mozzarella.
  • Layer the sliced zucchini on the mozzarella.
  • Now add another 1/3 cup sauce on top of the zucchini.
  • Alternate fresh basil, shredded cheese, zucchini, pasta sauce and then shredded mozzarella cheese.
  • Top the mozzarella with the shredded parmesan.
  • Place lasagna into the oven and bake for 1 hour.
  • Remove and serve.
Tried this recipe?Let us know how it was!

Butternut Squash and Apple Soup

Butternut Squash & Apple Soup
Butternut Squash & Apple Soup
Butternut Squash & Apple Soup
Butternut Squash & Apple Soup


 
During the winter season we tend to spend a lot of time inside. As mild as our winter was here in Calgary, it was still winter til the end of March. In fact we got a dump of snow end of March that sent most of us locals out of our mind.
 

 

I love living in Calgary and appreciate so many things here, but the weather in March, April and May can be frustrating. We know in places like Vancouver it’s green, lush, and the tulips are blooming. While I was in Toronto they had fruits and vegetables outside in front of grocery stores with potted plants sprouting lush blooms.
Here, it was beige and that can be dull and depressing.
 

 
However, last week while taking a walk, I saw green grass blades pushing themselves through the beige dead winter grass. Trees in the ravine are starting to grow leaves.
I think Spring is finally here.
 

 
When those sporadic cold days arrive, I throw a warm sweater on, drink a lot of tea and decide what kind of soup I’ll make for supper. Soup warms the soul. Soup doesn’t need to be complicated, it’s not expensive, and acts like a warm blanket.
This is a smooth soup and has a tang because of the apples. Please give it a try and let me know what you think. It would also be a great soup as a starter for dinner. It’s really great with my cheese biscuits or slices of a baguette.

 

Butternut Squash & Apple Soup

Butternut Squash and Apple Soup

Ingredients
  

  • 3 lge shallots, finely chopped
  • 1 tsp chopped garlic
  • 1 butternut squash, peeled and chopped
  • 3 pink lady or granny smith apples, peeled and chopped
  • 1 box kitchen basics gf chicken or vegetable broth
  • 3 cups water
  • 1 small (160ml) can premium coconut milk

Instructions
 

  • In a large soup pot: saute finely chopped shallots with 1 tbsp canola oil.
  • Once softened add 1 tsp garlic and saute for a few minutes.
  • Add butternut squash and apples.
  • Increase heat to low-medium and cook, while stirring constantly with a wooden spoon for 5 minutes.
  • Add chicken stock and water on low-medium heat, cook soup for 30-45 minutes.
  • Use immersion blender to puree soup till it is a smooth consistency.
  • Add small can of coconut milk, turning heat to low and cook for another 10 minutes.
  • Serve.
Tried this recipe?Let us know how it was!

Gluten-Free Salad Rolls

Gluten Free Salad Rolls


Salad rolls. I love to order them when I’m at my favorite Vietnamese restaurant here in Calgary. Without the dipping sauce, spring rolls are a great gluten free food. I’ve been, admittedly, intimidated to make them myself because of the rice paper rolls. Not sure why, but they scare me.
Well fear them no more! 2012 is the year that I’m trying new things and stepping outside of my comfort zone. What’s funny for me is after successfully making 2 batches of spring rolls, I don’t really see what all the fuss was about.
When I made salad rolls I didn’t follow any recipe, so I can only give you approximate amounts. Amounts vary in how much vermicelli noodles you put in each roll, on whether you want both fresh basil and mint in your roll, and also how many shrimps or marinated tofu slices you put in each roll. Basically I will give you the ingredients and then its up to you on how much you want of each.
It’s like making tacos for your family, some of you may not like tomatoes, some may not like a lot of meat, and others want a ton of lettuce. You put out all the ingredients and let your family members pick what they would like.

Gluten Free Salad Rolls
Gluten Free Salad Rolls
Gluten Free Salad Rolls

Gluten Free Salad Rolls

Gluten Free Salad Rolls
Gluten Free Salad Rolls
Gluten Free Salad Rolls
Gluten Free Salad Rolls
Gluten Free Salad Rolls

Gluten Free Salad Rolls

Ingredients
  

  • Pkg of round rice paper sheets
  • Package dry rice vermicelli
  • pound of shrimp, deveined and cooked
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup fresh basil, finely chopped
  • gf thai chili sauce
  • pkg Wholly quacamole
  • thinly sliced carrots and cucumbers
  • a small bunch of kale
  • thinly sliced green onions
  • marinated and grilled tofu slices for the vegetarians/vegans in your family

Instructions
 

  • Follow manufacturer instructions for rice vermicelli.
  • Rinse under cold water, drain well and set aside in medium bowl.
  • Have all ingredients, chopped and ready in bowls for assembly of rice paper rolls.
  • This makes the whole process much easier, once you start.
  • Fill kettle with water and boil.
  • Add water to a large shallow dish (big enough for rice papers).
  • Working with 1 sheet of rice paper at a time, dip the rice paper into the hot water for a few seconds until paper is pliable.
  • Drain water off paper well.
  • Lay rice paper onto a dry surface and start adding your toppings.
  • I start by adding a small amount of quacamole and thai chili sauce to the wrapper.
  • Top with a small amount of vermicelli noodles and then a piece of kale, sliced carrots, cucumbers and onion.
  • Add a small amount of mint and basil onto mixture.
  • Top mixture with either 3 shrimps or a couple of slices of tofu.
  • Fold in sides of rice paper toward center and roll up wrapper away from you into a tight log.
  • Repeat with remaining ingredients.
  • Cover with plastic wrap until ready to serve, or like me wrap each roll with a parchment paper and tie with string.
  • These rolls also make a great to-go lunch.
  • Wrap with parchment, tie with string and place in a to-go container.
Tried this recipe?Let us know how it was!