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I’m obsessed with Mexican street corn; it’s one of my favorite foods to eat during the summer months. Recently, I put a twist on this traditional street food fare by adding curry paste. Read on for this Curry Mexican Street Corn recipe!
Curry Mexican Street Corn
It’s true, there’s nothing like taking those familiar recipes and putting a spin on them, and in doing so, we make them new and exciting! That was the idea behind our Curry Mexican Street Corn. So, if you love Mexican street corn and you love the taste of curry, then there’s a good chance you’ll enjoy this twist!
For this recipe idea, we’re using Blue Elephant Royal Thai Cuisine Yellow Curry Sauce to create this delicious multicultural mashup of flavors. This includes yellow curry sauce, liquefied ghee, Greek yogurt, ground sweet paprika, fresh cilantro, and crushed wasabi peas to add a bit of heat and crunch.
Since we’ve spent the last few months preparing more meals at home, we’re always looking to add more variety to the foods we cook. Using Blue Elephant Royal Thai Cuisine Yellow Curry Sauce is a great way to add variation to a lot of the staples we already use. Our local Cost Plus World Market sells it, as well as The Fresh Market, Stop & Shop, World Market, Giant Eagle Market District, Gelson’s, Harmon’s, and select Walmart, Albertsons, Safeway, Jewel Osco, and Giant Foods. Also available online at Kroger and Amazon.
Blue Elephant Royal products are made in Thailand, authentic, all-natural, and 100% natural ingredients. As a parent, that’s important to me because I want to feed my family good food made with quality ingredients.
Additional ways to use Blue Elephant Royal Thai Cuisine Yellow Curry Sauce
We’re not just taking Mexican street corn to new heights; I also use Blue Elephant Royal Thai Cuisine Yellow Curry Sauce to make my curried baby back ribs, curried lamb meatballs, and one of my favorites, baked sweet curry salmon. It’s easy to create with Blue Elephant Royal Thai Cuisine Yellow Curry Sauce because it comes ready-to-use! There’s no mixing or adding additional ingredients, just open the pouch and go! Plus, our boys love it too because it’s milder and creamier than traditional Indian curry sauce, which means the possibilities are endless!
This is a great way to add variety to your next backyard cookout, our menu includes:
Curry Mexican Street Corn
Masala Carrot & Coconut Rice
Spiced Honey Chicken Skewers
What You Will Need To Make Our Curry Mexican Street Corn:
Sweet Corn. Grab a bushel of fresh sweet corn and get to shucking! Visit your local farmer’s market or grab prepackaged sweet corn on the cob.
Blue Elephant Royal Thai Cuisine Yellow Curry Sauce. With over 40 years of experience and sold in over 40 countries, Blue Elephant Royal Thai Cuisine products are the real deal. Find local grocery stores where you can find Blue Elephant Royal Thai Cuisine Yellow Curry Sauce by visiting their website.
Ghee. Ghee is a variety of clarified butter with roots in South Asia and used in a variety of Indian recipes.
Greek Yogurt. Greek yogurt is yogurt that has been mostly strained of its whey, which results in yogurt with a thicker consistency. However, any plain, non-flavored yogurt will work.
Fresh Cilantro. There’s nothing like the particular taste of fresh cilantro. But if cilantro isn’t your jam, feel free to use sprigs of fresh parsley, thyme, savory, or oregano.
Crushed Wasabi Peas, Ground Sweet Paprika, Sea Salt. Crushed wasabi peas add a bit of texture and heat to this Curry Mexican Street Corn recipe, and it’s optional. I also love the taste of the sweet ground paprika. Fresh corn on the cob and sea salt go together like peanut butter and jelly. Of course, you can use additional seasonings like Mexican chili powder, chili lime seasoning, ground chipotle, or ground sumac to add a bit of variety.
Toppings. When it comes to topping your Curry Mexican Street Corn with additional flavor, the sky’s the limit! I used diced red onion and green onion, but you can use crushed pineapple, a variety of fresh herbs, or grated cheese.
Curry Mexican Street Corn Recipe
- 5 sweet corn on the cob
- 5 tablespoons Blue Elephant Royal Thai Cuisine Yellow Curry Sauce
- 5 tablespoons ghee
- 1 cup Greek yogurt
- 5 sprigs fresh cilantro
- 2-3 tablespoon crushed wasabi peas (optional)
- 1 tablespoon ground sweet paprika
- freshly ground sea salt
- red onion diced
- green onion sliced thin
- grated cheese (optional)
Protip: I prefer cooking the corn on the cob using a charcoal grill with a combination of lump charcoal and chunks of hickory wood, but this recipe can be made using a propane grill or boiling the corn in hot water.
- Brush each corn on the cob with a tablespoon of Blue Elephant Royal Thai Cuisine Yellow Curry Sauce and place the corn on the grill.
- Cook the corn using indirect heat (which means the corn on the cob isn’t positioned directly over the hot coals). Place the corn about 6-8 inches away from the coals and cook for twenty (20) minutes turning and basting the corn with more curry sauce and ghee every five (5) minutes.
- When the corn is finished cooking, slather on the Greek yogurt, and top with sweet ground paprika, diced red onion, crushed wasabi peas (optional), sliced green onion, and Cotija grated cheese.
Now that you have the recipe try your hand at making our irresistible Curry Mexican Street Corn using Blue Elephant Royal Thai Cuisine Yellow Curry Sauce. Find more delicious products and learn more about why we love this curry sauce by visiting the Blue Elephant Royal Thai Cuisine website.