Street corn Calories

Make street corn by boiling fresh corn on the cob until tender or grilling it until lightly charred. Serve it hot with salt and, if you like, butter. Grilling gives it a smoky flavor; boiling keeps it juicy.

Street corn can be either boiled or grilled. Boiled corn is tender and juicy, while grilled corn develops browned kernels and a smoky taste. Street vendors use both methods, so there is no single required cooking style.

Street corn is often served with salt and sometimes butter. For a Mexican-style version, vendors may add mayonnaise or crema, cheese, chile, and lime. Add toppings to hot corn so they cling to the kernels.

Not always: elote is the Mexican name for corn on the cob, often served with mayonnaise or crema, cheese, chile, and lime. Street corn is a broader term and may simply mean boiled or roasted corn with salt or butter.

Choose fresh sweet corn with plump, tightly packed kernels and a green, moist-looking husk. Avoid ears with dried husks or shrunken kernels, which can signal that the corn has lost moisture and may turn out tough.

Cooked street corn can generally be kept in the refrigerator for three to four days in a covered container. Refrigerate it promptly after serving, and discard it if it has been left at room temperature for too long.

Yes, you can reheat street corn. Warm the cob covered in a microwave or heat it gently in a pan with a little water; stop once it is hot so the kernels do not dry out.

Yes, cooked street corn can be frozen after it has cooled. Freeze the cobs whole or cut off the kernels and pack them in an airtight freezer-safe container. Thaw and reheat them before serving.

Street corn can fit into a balanced meal, especially when served with modest amounts of salt and butter. Heavier toppings can add considerably more salt or fat, so adjust them to suit your preferences.