I first had elotes (Mexican street corn) a few years ago from a food truck in Dallas post brewery tour with friends. I remember a friend telling me that they were the best thing on the menu and had to be ordered no matter what else I was eating. Not one to pass up a stellar recommendation like that, I ordered them immediately and that was the day that I experienced love at first bite.
I have since attempted recreating this magical mix of flavors and creamy goodness in my own kitchen but have always come up short or have the forethought to actually write down my recipe. Until, now! About a month ago we had a friend come and stay with us while in town for a job interview. I decided to make tacos one night and was coming up with nothing for a side except chips + salsa + guac and then it dawned on me…why not try my hand at elotes again? This particular friend actually has quite a few food allergies so I needed to get more creative than usual in the kitchen. It ended up working in my favor because his allergies challenged me to avoid certain ingredients and depend on others I would never have thought of…in the end? The perfect balance of flavor + creaminess + quick cooking that I so desired in an at home version of Mexican street corn.
Cowboy Corn (Mexican Street Corn/Elotes)
- 2 cans whole kernel corn – drained
- 6 strips cooked and crumbled bacon + leftover bacon grease
- 3 tbsp flour
- 3 tbsp olive oil
- half yellow onion chopped
- 2 tbsp garlic
- 1 tbsp taco seasoning
- few shakes of chili powder
- salt and pepper to taste
- Cook bacon over medium heat in cast iron skillet until crispy. Remove once completely cooked, pat excess grease off with a paper towel, crumble/chop and set aside.
- Lower heat just a bit and add flour to bacon grease. Use a whisk to combine the two ingredients – and let it cook for a bit to thicken up (like a quick roux).
- Add chopped onion to skillet and cook until clear.
- Add corn to skillet, spread into a thin layer in pan so that you can crisp up each little kernel. What you’re looking for are some darker little charred marks on your kernels of corn.
- Add garlic to skillet – continue cooking for another 1-2 minutes and then add olive oil.
- Add seasonings, set heat to low and continue cooking for an additional 10 minutes – stirring occasionally.
- Spoon out servings and top with cilantro, queso fresco, or more chili powder to your liking!