Every time I make this Foil Packet Mexican Street Corn I evoke happy memories of when I first introduced El Gringo to our traditional Mexican Street Corn (Esquites). We were strolling the ancient streets of downtown Mexico City, “El Centro”, the best place for shopping for anything, running the gamut of quality, brands and prices.
El Gringo and I were looking for our wedding bands. We were window-shopping in Madero, where all the jewelry stores are huddled together. Different guilds or trades are organized by streets.
We hadn’t been shopping long when…Aw snap, that magic moment! Just off Madero Street there he was, the Esquites and Elotes (corn on the cob) guy, one of Mexico’s most beloved and iconic fixtures!
El Gringo gobbled right then and there 2 or 3 styrofoam cups filled to the brim with Mexican Street Corn that day. I was a little worried he would get sick but he didn’t, thankfully. He loves his esquites and I make them every now and then. I haven’t been able to find the corn used in Mexico (not sweet) this far North. The only kind I have found here so far is the sweet variety. As I always say, we have to do the best with what we’ve got.
The secret to the delicious taste of esquites is in the Epazote leaves. I have seen around some recipes where they used cilantro or parsley; I guess it’s OK if Epazote is not available to impart some kind of “herby” flavor. We use cilantro in Mexican cuisine mostly for uncooked salsas, seafood cocktails, etc. Parsley, on the other hand, mostly in broths, soups, baked fish and seafood.
Epazote (Dysphania ambrosioides) grows wild in Mexico; you know it in the US as “wormseed”. If you can’t find it fresh, you can always purchase the dried version. You can find Epazote among other herbs and spices in the Hispanic or Mexican aisle of your favorite grocery store or online. Using Epazote will definitely impact the flavor of your Foil Packet Mexican Street Corn!
Vendors of Mexican Street Corn bake it in a large stock pot but this Foil Packet Mexican Street Corn version not only saves time and spares you from washing large pots, but you can simply throw the pockets on the grill or on a cast iron skillet on the stove top. It will be ready in a jiffy either case!
Foil Packet Mexican Street Corn
Ingredients
- 4 fresh corn ears, shucked, silks removed and washed under running water
- 8 Epazote leaves, fresh or dried
- 1/2 cup crumbled Queso Fresco cheese (you can use the US commercial shredded Mexican blend too)
- 3/4 cup Mayo or Mexican cream
- 2 tbsp butter
- 1 lemon or Mexican lemon the juice
- Ground Chile Piquin to taste
- Grilling Foil to assemble packets
Instructions
- Cut 8 grilling foil squares big enough to accommodate the corn portion.With a sharp knife remove the kernels from the corn ears. This step is going to be somewhat messy, so do it in your kitchen sink.Divide the kernels between the 8 foils squares, on the non-stick side; add 1/4 TBSP of butter and one epazote leaf to each packet. Wrap and place on the grill. If the heat is high, they will be ready fast, 10 – 15 minutes. If the heat is slow it will take a little longer. The corn will be ready once it has softened.When the corn is done, remove from grill and carefully open each packet, add lemon juice, mayo or sour cream, crumbled cheese and top with ground piquin chile. You don't have to remove the epazote leaf; it's edible.
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