Skip the cob and dig into these Mexican Street Corn Cups, a fun and easy twist on the classic elote! Perfectly portioned for ...

Melt the butter in a medium saute pan. Add the frozen corn, onion, and salt (also the jalapeno if using). Saute until the corn is cooked through, about 5 minutes. Remove from the heat and stir in ...

Add onions and sweat until translucent, about 2 minutes. Add 1 cup corn kernels and continue to cook until corn softens but onions take on no color, about 2 minutes more. Season with salt.

Elote stick with mayo, cotija cheese, chipotle salsa and lime ($9.99) at Maizz in Redwood City. Courtesy Maizz. It’s all about corn at Redwood City’s newest eatery, Maizz. Find it in a cup, on ...

Cut corn kernels off cobs and discard cobs. Set a large cast-iron skillet over medium heat and swirl in ⅓ cup olive oil. Add onions, garlic and red pepper flakes. Cook, stirring, until onions ...

Grill the corn until hot and lightly charred all over ... Recipe courtesy of Dos Caminos Mexican Street Food by Ivy Stark with Joanna Pruess/Skyhorse Publishing, 2011.

Yes, fresh avocado, tomato, bacon or smoked salmon is yum with corn fritters. However, you’ll see that it’s entirely possible to make a scrumptious and special corn fritter brunch, with all ...