Mexican Corn On The Cob | How To Cook Corn On The Cob | Street Style Mexican Elote | Varun | Rajshri Food

How To Make Mexican Street Corn On The Cob | Mexican Corn Recipe | Mexican Elote | Corn On The Cob | Grilled Corn On The Cob | Boiled Corn On The Cob | Mexican Street Food | Masala Corn | Sweet Corn Recipe | Boiled Cheese Corn | Roasted Corn | Corn Recipes | Snacks Recipe | Quick & Easy | Rajshri Food

Learn how to make Mexican Street Corn On The Cob at home with our Chef Varun Inamdar

0:00 - Introduction

0:26 - Chef's Trivia On The Recipe

Ingredients:
3 American Sweet Corns
Water
1 tbsp Salt
Lemon Juice
Salt
Red Chilli Powder
Mayonnaise
Parmesan Cheese (grated)

3:11 - Making The Grilled Corn

4:27 - Making The Boiled Corn

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Host: Varun Inamdar
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About Mexican Corn
Corn on the cob is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. Sweet corn is the most common variety of maize eaten directly off the cob. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed or boiled, usually without their green husks, or roasted with them. The husk leaves are in any case removed before serving.

Corn on the cob is normally eaten while still warm. It is often seasoned with salt and buttered before serving. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels.

Within a day of corn being picked, it starts converting sugar into starch, which reduces the level of natural sweetness. Corn should be cooked and served the same day it has been harvested, as it takes only a single day for corn to lose up to 25% of its sweetness.