Mexican Street Corn (Elote) is a delicious and flavorful dish featuring grilled corn slathered in a creamy, tangy, and slightly spicy sauce, then topped with crumbled cheese and fresh cilantro. This popular street food is easy to make at home and perfect for summer barbecues, cookouts, or as a tasty side dish for any meal.
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For the Corn:
- 4 ears of fresh corn, husked
- 1 tbsp vegetable oil or melted butter
For the Sauce:
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) sour cream or Mexican crema
- ½ tsp garlic powder
- ½ tsp chili powder (adjust for spice preference)
- ¼ tsp smoked paprika (optional)
- Juice of 1 lime
- ½ cup (60 g) crumbled cotija cheese (or feta as a substitute)
- 2 tbsp chopped fresh cilantro
- Extra chili powder or Tajín seasoning (for garnish)
Directions
Step 1: Grill the Corn
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Brush the corn with vegetable oil or melted butter to prevent sticking.
- Place the corn directly on the grill and cook for 10-12 minutes, turning occasionally, until charred and golden brown on all sides.
Step 2: Make the Sauce
- In a small bowl, mix together the mayonnaise, sour cream, garlic powder, chili powder, smoked paprika, and lime juice until smooth.
Step 3: Assemble the Elote
- Once the corn is grilled, remove it from the heat and immediately brush or spread the creamy sauce over each ear.
- Sprinkle generously with crumbled cotija cheese, chopped cilantro, and a dash of extra chili powder or Tajín seasoning.
Step 4: Serve and Enjoy
- Serve immediately with lime wedges on the side for an extra zesty kick!
Notes
- No grill? You can roast the corn in a hot skillet or bake in the oven at 400°F (200°C) for 20 minutes, turning halfway through.
- Mild version: Skip the chili powder or use Tajín seasoning for a milder, citrusy kick.
- Want extra spice? Add a drizzle of hot sauce or a sprinkle of cayenne pepper.
- Make it a dip! Cut the corn off the cob and mix everything together for an easy Mexican Street Corn Salad.
Why This Recipe Works
The combination of smoky, charred corn, creamy and tangy sauce, and crumbly cheese creates an irresistible blend of flavors and textures. The lime juice and chili powder balance the richness, making this a perfectly balanced dish.
Conclusion
Making Mexican Street Corn at home is simple and brings the authentic flavors of Mexican street food right to your table. Whether served as a side dish or enjoyed on its own, this elote recipe will be a crowd-pleaser at any gathering. Try it today and experience the ultimate grilled corn recipe! 🌽🔥😋
Frequently Asked Questions
Can I make the Mexican Street Corn (Elote) ahead of time?
Yes, you can prepare parts of the elote ahead of time. You can grill the corn and store it, un-sauced, in the refrigerator for up to 2 days. Prepare the sauce separately and store it in an airtight container in the refrigerator for up to 3 days. Assemble the elote just before serving to prevent the corn from becoming soggy. For best results, re-warm the corn on the grill or in a hot skillet before assembling.
What are some good substitutions for the ingredients in this Elote recipe?
You can substitute cotija cheese with feta cheese, though the flavor will be slightly different (feta is saltier). For the sour cream, Mexican crema can be used for a richer flavor and texture, or plain Greek yogurt for a tangier and healthier alternative. If you don’t have chili powder, you can use a blend of paprika, cayenne pepper (adjust to taste), and a pinch of cumin. If you prefer a milder version, you can use Tajín seasoning instead of chili powder.
How do I know when the corn is perfectly grilled?
Perfectly grilled corn will have a slightly charred and golden-brown appearance on all sides. The kernels should be tender and slightly plump, and you should be able to easily pierce them with a fork. The cooking time is generally 10-12 minutes, turning occasionally, but it’s best to keep an eye on the corn and adjust the cooking time based on your grill’s heat and the size of the corn.
Can I double or triple this Mexican Street Corn recipe for a larger crowd?
Yes, you can easily scale up this recipe. For doubling, simply double all the ingredient amounts. For tripling, triple them. You may need to grill the corn in batches if your grill isn’t large enough to accommodate all the ears at once. Be sure to adjust the cooking time slightly if you’re grilling a larger quantity of corn.
What are the nutritional benefits of eating Mexican Street Corn (Elote)?
This dish provides fiber from the corn, which aids in digestion. The corn also contains antioxidants. The addition of lime juice provides Vitamin C, and the dairy components (sour cream or crema, cheese) contribute calcium and protein. While the recipe is delicious, it’s also important to be mindful of the fat content from the mayonnaise and cheese, and to enjoy it in moderation.
How to Make Mexican Street Corn at Home
This recipe shows you how to make authentic Mexican Street Corn, a delicious and spicy treat perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 ears corn on the cob husked
- 0.25 cup mayonnaise
- 0.5 cup cotija cheese crumbled
- 1 tablespoon chili powder
- 1 tablespoon lime juice freshly squeezed
- 0.25 cup cilantro chopped
Instructions
Preparation Steps
- Preheat the grill to medium-high heat.
- Grill the corn for 10 minutes, turning occasionally, until charred and cooked through.
- Brush the corn with mayonnaise while it's still hot.
- Sprinkle with cotija cheese, chili powder, lime juice, and cilantro.
Notes
You can also use sour cream instead of mayonnaise for a slightly tangier flavor.
