Campfire Street Corn (with our 1 secret ingredient!) Vegetarian Camping Food You’ll Love
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
1 lime
Salt and pepper to taste
Here’s what you need to do to make Street Corn:
1. Prepare corn for grilling, or for alternate method of cooking based on preference.
Campfire Grilled: Prepare campfire to your preference for grilling, ideally once flames have burned down low enough that they don’t reach the corn directly. Place grate over 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 in foil) Soak corn in cool water for at least 10 minutes, up to 1 hour. For 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 refrigerator while corn is being grilled.
3. Grill corn (or cook based on preference) by carefully placing water-soaked corn onto the grate over the campfire. Monitor closely to avoid burning husks. Using tongs, flip corn after 5 minutes and continue to cook for 10-20 minutes. Cook time will vary depending on level of heat and personal preference for level of doneness.
4. After removing corn from campfire, carefully pull back and discard husks, and then slather ears of corn with the cotija cheese, sour cream and mayonnaise mixture and add additional Tajín to taste.
5. Roll corn in crushed pepitas and sprinkle with remaining cotija cheese.
6. Squeeze lime over corn and garnish with wedges.
Check out our full Summer Vibes Blogger Round-up
Find more DIYs, Tips and Recipes to get your summer started!
SAVE AND PIN FOR LATER
WE’D LOVE TO HEAR FROM YOU
Share your questions or comments below!
We’re Jen + Eric
After falling in love with everywhere we went, we changed our lives and became full-time RVers.
In the past 3 years, we’ve visited over 20 states, remodeled our first RV, hiked miles of trails, and proved that minimalism is in fact
NOT a pre-requisite for RV living.
Stick around, because we’re sharing everything
from how to get started, our learned experiences,
and most important …
how to make RV life a little ✨ EXTRA ✨