Backyard Corn with Street Cred

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Grilled Mexican Street Corn (Elote)

Corn in America is a backyard summer staple. In the City of Angels, the street vendors sell Street Corn like New York City sells hot dogs. It is often boiled and on a stick for easy on the go eating. Frequently, the corn is slathered in mayo and rolled in cotija cheese with various spices. Growing up we didn’t eat corn this way. We always grilled our corn and slather it with butter and Pico Pica. Pico pica a bottled hot sauce every self respecting Mexican will have in their refrigerator. I do love street corn, so in this recipe I mix the two ideas. I use a Pico-Pica butter in place of mayo, and roll it in a herb spiced cotija cheese. This Labor Day, make Street Corn as one of your side dishes. You won’t regret it!

Time 1 hour

Servings 4


4 Whole Corn with husks, 1 stick of salted butter melted, 3 TBS Pico Pica hot sauce, 4 oz of Grated Cotija Cheese, 3 TBS of chopped cilantro, 1 TBS of chopped green onion, 1 TBS of paprika, and lime wedges.


One hour before grilling corn I soak the unhusked corn in water. I enjoy eating the corn with the husks pulled back. This will help prevent the husks from burning while on the grill. Then I pull the husks back and place a rubber band around the loose husks to keep everything neat.

Hipster bun corn husk

I place all the corn side by side and grill until I have beautiful grill marks.

Charred Corn

While corn is grilling, mix melted butter and Pico Pica.

Pico Pica Butter

Then mix cotija cheese, cilantro, green onion and paprika in a casserole dish.

Butter the corn then roll corn in cotija mixture.

Alternatively, you can use avocado as your fat base then roll in cotija mixture.

Avocado is a delicious fat alternative to butter or mayonaise

Once corn is coated in cheese place on platter along side lime wedges and enjoy.

Cheers to a great Labor Day Weekend

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


  1. renal lopez says

    I will order all. WOW everything looks so yummy yummy in my tummy tummy.
    Im going to try the pork shop.

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