Have you ever tasted something that just screams summer? For me, it's gotta be grilled street corn. But I wanted to kick things up a notch, you know? One of my favorite food memories is from a trip to Oaxaca, where I tasted the best corn dishes in the world. While I was there, I had the chance to eat the best corn from small farms in the area, where corn has history. Then, I thought, why not combine the flavors of elote with the satisfying base of a huarache? And that's how these Grilled Street Corn Huaraches were born. It's a flavor explosion that'll transport you straight to a lively street corner, filled with the enticing aromas of grilling corn and spices. What I like the most about the grilled street corn huaraches is how easy they are to make! I am sure you will like this recipe, and share it with your friends. If not, tell me why!
This recipe brings together the creamy, spicy, and tangy flavors of traditional Mexican street corn with the hearty, hand-formed masa base of a huarache. The contrast of textures – the slightly chewy huarache, the juicy corn, and the crumbly cheese – is simply divine. Plus, it's a fun and interactive dish that's perfect for parties or casual get-togethers. So, grab your apron, fire up the grill, and let's get cooking! I promise you won't be disappointed, its so good!
Now, I know what you might be thinking: “Huaraches? Sounds intimidating!” But trust me, they're surprisingly easy to make. We're using masa harina, a corn flour that, with just a little water and some love, turns into a wonderfully pliable dough. We press it into oblong shapes and grill it until it's slightly puffed and golden. It’s like making a blank canvas for all those delicious toppings.
Required Equipments
- Grill
- Mixing Bowls
- Cutting Board
- Chef's Knife
- Pastry Brush
- Tongs
Grilled Street Corn Huaraches: Frequently Asked Questions
Grilled Street Corn Huaraches
Grilled Street Corn Huaraches combines the creamy, spicy, and tangy flavors of Mexican street corn with the hearty masa base of a huarache. This recipe delivers a delightful explosion of textures and tastes, perfect for a summer gathering!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's get that masa dough ready. In a bowl, mix the masa harina with warm water and salt. Knead it until it forms a soft, pliable dough. It should feel like play-doh, not too sticky, not too dry. Add a little more water or masa harina as needed to get it just right. Cover and let it rest for about 15 minutes. This is what will help the huaraches not crack when grilling, I always do this!
- While the dough rests, turn your attention to the corn. Shuck the corn, removing the husks and silk. Brush the corn with olive oil and season with salt and pepper. It's time to fire up the grill! I like to use lump charcoal for a better flavor.
- Grill the corn over medium heat, turning occasionally, until the kernels are lightly charred and cooked through. This usually takes about 10-15 minutes. Keep an eye on it – you want it nicely colored, but not burnt to a crisp. Once the corn is cool enough to handle, cut the kernels off the cob.
- Now, let's shape those huaraches! Divide the masa dough into equal portions. Roll each portion into an oblong shape, about 6-8 inches long and ½ inch thick. Don't worry if they're not perfect – rustic is part of the charm!
- Heat a lightly oiled grill or griddle over medium heat. Carefully place the huaraches on the grill and cook for about 4-5 minutes per side, or until they are golden brown and slightly puffed up. You should see some nice grill marks forming. It's like watching them come to life, almost magical!
- While the huaraches are grilling, prepare the toppings. In a bowl, combine the grilled corn kernels, mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, and epazote (if using). Mix well to combine. Taste and adjust seasonings as needed. Now is your chance to put your personal touch on it!
- Once the huaraches are grilled, transfer them to a serving platter. Top each huarache with a generous amount of the grilled corn mixture. Garnish with extra cotija cheese and a squeeze of lime juice. And there you have it – Grilled Street Corn Huaraches! I really hope you enjoy them!
- Serve immediately and enjoy the explosion of flavors and textures. These are best enjoyed hot off the grill, but leftovers can be stored in the fridge for a day or two. I will keep mine covered to avoid drying them out.
📝 Notes
- For a spicier kick, add a pinch of cayenne pepper to the grilled corn mixture.
- If you don't have cotija cheese, queso fresco or feta cheese can be used as substitutes.
- Feel free to experiment with other toppings like black beans, avocado, or pickled onions.
🍎 Nutrition
Calories: 350 kcal
Protein: 10g
Fat: 15g
Carbohydrates: 45g
Fiber: 5g
Calcium: 150mg
