Campfire Street Corn Recipe
We’re always looking for vegetarian camping food ideas, and this is one of our favorites. Also known as Mexican Street Corn, or Elote – Campfire Street Corn is not only fun to make, but it’s a crowd-pleasing recipe that we’re always asked to bring to gatherings.
We’ve been living in an RV full-time since July of 2020 and while we don’t always feel like we are camping in the traditional sense, we like to incorporate camp-style recipes in our menu planning when we can.
There’s nothing like kicking off the summer with fresh corn on the cob. We kicked off the month of June by throwing some ears of corn over the campfire while we soaked up the sunshine and sipped on cold beverages.
Ready to make some Campfire Street Corn?
Here’s what you need to make Campfire Street Corn:
6 Ears Sweet Corn
1 cup crumbled cotija cheese, divided
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon Tajín spice (or chile powder)
1/2 cup pepitas, chopped
Salt and pepper to taste
Here’s what you need to do to make Campfire Street Corn:
1. Prepare corn for grilling, or for an alternate method of cooking based on preference.
Campfire Grilled: Prepare a campfire to your preference for grilling. Because you are cooking the corn in the husks, you will want to have the flames burned down low enough that they don’t reach the corn directly. Place a grate over the fire ring and line with foil as needed.
Prepare corn for grilling: First carefully pull husks back to remove silks, sprinkle corn with salt and pepper, and then pull husks back up closed around the corn. (Optional: Use loose husks to tie husks closed at the tip of the ear, or wrap them in foil) Soak corn in cool water for at least 10 minutes, up to 1 hour. This is important, as it will help ensure the flames don’t burn the husks. For even more tips on cooking corn over the campfire visit campingforfoodies.com
2. In a small bowl, mix together half of the cotija cheese, sour cream, mayonnaise, and Tajín and keep chilled in the refrigerator while corn is being grilled.
3. Grill corn (or cook based on preference). We grill our corn over the fire by carefully placing water-soaked corn onto the grate sitting overtop of the campfire. You will want to monitor it closely to avoid burning husks.
After about 5 minutes, using a pair of tongs, flip the ears of corn over, and continue to cook for 10-20 minutes. Cook time will vary depending on the level of heat and your personal preference for the level of doneness.
4. After removing corn from the campfire, carefully pull back and discard husks. Now, you will slather the ears of corn with the cotija cheese, sour cream, and mayonnaise mixture and add additional Tajín to taste.
5. This is our secret ingredient, and you don’t typically see it on campfire street corn, but it really makes it come together! Roll corn in crushed pepitas and sprinkle with remaining cotija cheese.
6. Squeeze lime over corn and garnish with wedges.
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Have you made campfire street corn in the past? Are you looking for vegetarian camping food ideas? Let us know in the comments below!