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Taco Cabana Mexican Roasted Corn Recipe
Taco Cabana’s Mexican Roasted Corn is a flavorful and savory delight, showcasing grilled corn on the cob slathered in a creamy blend of mayonnaise, cotija cheese, chili powder, and lime, delivering a perfect balance of smokiness and tanginess.
Make our Taco Cabana Mexican Roasted Corn Recipe at home. With our Secret Restaurant Recipe your Mexican Roasted Corn will taste just like Taco Cabana.
Photo by Sarah Stierch
Taco Cabana Mexican Roasted Corn
A Local & Regional Favorite Mexican Copycat Recipe
To See ALL of Our Taco Cabana Copycat Recipes – Click HERE
To See ALL of Our Mexican Restaurant Copycat Recipes – Click HERE
To See ALL of Our Vegetable Copycat Recipes – Click HERE
Taco Cabana
Taco Cabana is a popular fast-casual restaurant chain specializing in Tex-Mex cuisine. Founded in 1978 in San Antonio, Texas, it has since expanded across the southern United States. Known for its vibrant, festive atmosphere, Taco Cabana offers a diverse menu featuring tacos, burritos, quesadillas, fajitas, and other Mexican-inspired dishes.
The restaurant is renowned for its freshly made tortillas, salsas, and a wide variety of fillings, allowing customers to customize their meals. Taco Cabana often serves breakfast options like breakfast tacos and Mexican pastries in addition to its regular menu.
Customers can enjoy their meals in a casual, colorful outdoor patio setting or take advantage of the drive-thru service, which is a convenient option for many. Taco Cabana’s emphasis on affordability and a diverse menu has made it a go-to destination for Tex-Mex enthusiasts looking for quick, flavorful, and budget-friendly dining experiences.
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Mexican Roasted Corn
Mexican Roasted Corn, known as “Elote” and “Mexican Street Corn,” is a beloved and flavorful street food that encapsulates the vibrant and bold essence of Mexican cuisine.
This iconic dish begins with fresh ears of corn, roasted, on the cob, over an open flame, imparting a smoky and charred complexity to the kernels while enhancing their inherent sweetness.
After cooking, the corn is transformed into a culinary masterpiece. It is generously slathered with a creamy blend of mayonnaise lime juice and spices. This creamy layer adds richness and a subtle tang, creating a harmonious contrast with the charred corn.
The corn is then rolled in crumbled cotija or other cheese and given a liberal sprinkling of chili powder, for a burst of flavor and heat, and fresh lime juice is squeezed generously over the corn, infusing it with a refreshing and zesty citrus tang. Chopped cilantro leaves serve as a vibrant garnish, imparting an herbal essence and a pop of color to the dish.
Mexican Roasted Corn, with its sweet, savory, tangy, and spicy medley of flavors, has transcended its street food origins to become a celebrated culinary delight, adored by both locals and tourists alike.
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Taco Cabana Mexican Roasted Corn Recipe
Make our Taco Cabana Mexican Roasted Corn Recipe at home. With our Secret Restaurant Recipe your Mexican Roasted Corn will taste just like Taco Cabana.
Prep Time15 minutes mins
Active Time30 minutes mins
Soaking Time1 hour hr
Total Time1 hour hr 45 minutes mins
Course: Grilling Recipe, Party Recipe, Side Dish
Cuisine: Mexican
Keyword: Mexican, Mexican Restaurant-Style Recipes, Side Dish, Street Food, Taco Cabana
Ingredients
- 10 - 12 Fresh Ears of Corn in the Husk
- 1 cup Mayonnaise
- 1 tablespoon Chili Powder or more, to taste
- 3 Limes 1 cut in 1/2 to juice and 2 cut into wedges to serve
- Salt and freshly ground Black Pepper to taste
- Grated Cheese Anejo, grated Cotija Cheese or grated Romano Cheese (Cheese Anejo and Cotija Cheese are Mexican cheeses. Look for either in the specialty cheese section of larger supermarkets.)
- Chili Powder to sprinkle
- Finely chopped Cilantro to sprinkle
Instructions
Place whole corns ears, husk and all, unshucked, into a large pan.
Pour enough water in pan to fully submerge all ears.
Soak corn for a minimum of 60 minutes.
Remove corn from water, Shake and drain off excess moisture.
Heat a gas or charcoal grill to medium heat.
When grill is hot, place corn on grill. Cook for 10 minutes. Rotate ears 1/3 turn. Cook for 10 more minutes. Rotate ears 1/3 turn more to cook the uncooked part of the ears. Cook another 10 minutes.
Remove corn from grill and allow to cool slightly, enough to handle comfortably.
In a medium bowl, add mayonnaise, chili powder, juice of 1 lime. Mix well with a whisk.
Taste. Add salt and pepper, to taste.
When corn has cooled, remove husks and silks from corn. (One option is to leave the husk attached to one end of the corn to act as a "handle" for serving and eating, but you can remove them completely, if you wish.)
Using a pastry brush, coat corn with an even layer of chili lime mayonnaise.
Pour cheese out on a work surface or large platter. Roll in the grated cheese.
Dust lightly with chili powder and sprinkle with cilantro.
Serve warm with lime wedges.
Taco Cabana Mexican Roasted Corn
A Local & Regional Favorite Mexican Copycat Recipe
To See ALL of Our Taco Cabana Copycat Recipes - Click HERE
To See ALL of Our Mexican Restaurant Copycat Recipes - Click HERE
To See ALL of Our Vegetable Copycat Recipes - Click HERE
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Photo of “Elotes” is by Sarah Stierch and is used by permission under the Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Photo of “The Sun is My Enemy” is by Thomas Hawk and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Thank you, Sarah and Thomas. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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