How to Make Mexican Street Corn at Home

Dive into the vibrant world of Mexican cuisine with this authentic Mexican Street Corn (Elote) recipe, a beloved street food favorite that’s bursting with flavor. Elote combines the simple goodness of grilled corn with a tantalizing mix of creamy, tangy, and spicy toppings for a taste experience that’s truly unforgettable. Perfect for summer barbecues, family gatherings, or whenever you crave a bit of culinary adventure, Mexican Street Corn is an easy-to-make delight that promises to transport your taste buds straight to the bustling streets of Mexico. Let’s embark on this flavorful journey and discover how to bring a fiesta to your plate with this classic dish.

Why You’ll Love Mexican Street Corn:

• Explosion of Flavors: Each bite combines the sweetness of corn with a creamy, spicy, and tangy topping.
• Grill Perfect: Ideal for outdoor cooking, bringing out the natural sweetness and smokiness of the corn.
• Versatile Dish: Serve as a side, snack, or appetizer, perfect for any occasion or meal.
• Customizable: Easily adjust the level of spice and toppings to suit your taste preferences.

Ingredients Notes For Mexican Street Corn:

• Corn on the Cob: Fresh corn is essential for that sweet, juicy base. Keep the husks for grilling or remove them if preferred.
• Mayonnaise: Acts as a creamy binder for the toppings. You can substitute with Mexican crema for a more authentic flavor.
• Cotija Cheese: A salty, crumbly Mexican cheese that adds depth. Parmesan or feta can be used as substitutes.
• Chili Powder: Adds a gentle heat. For authentic spice, consider using ground chipotle or a sprinkle of Tajín seasoning.
• Lime: Provides a zesty tang that brightens the entire dish.
• Cilantro: Fresh cilantro leaves add a burst of freshness and color.
• Optional Garnishes: Consider adding chopped avocado, diced tomatoes, or hot sauce for extra flavor and texture.

Recipe Steps:

1. Grill the Corn: Preheat your grill. Grill the corn on medium heat, turning occasionally, until cooked through and slightly charred, about 10-15 minutes.
2. Prepare the Topping: In a bowl, mix mayonnaise, a squeeze of lime juice, chili powder, and a pinch of salt. Adjust the seasoning to taste.
3. Assemble: While the corn is still warm, brush it generously with the mayo mixture. Roll the coated corn in crumbled Cotija cheese, ensuring an even layer.
4. Garnish and Serve: Sprinkle with additional chili powder, fresh cilantro, and a squeeze of lime before serving.

Storage Options:

• Best Enjoyed Fresh: Mexican Street Corn is best enjoyed immediately after preparation to maintain its texture and flavors.

How to Make Mexican Street Corn at Home

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Servings: 0

Ingredients

 

• ▢ 4 ears of corn husks and silk removed
• ▢ 1/4 cup mayonnaise
• ▢ 1/4 cup sour cream or Mexican crema
• ▢ 1/2 cup cotija cheese crumbled (Parmesan or feta can be used as a substitute)
• ▢ 1/2 teaspoon chili powder more to taste
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/4 teaspoon smoked paprika optional, for smoky flavor
• ▢ 1 lime cut into wedges
• ▢ Fresh cilantro chopped (for garnish)
• ▢ Salt to taste

Instructions

Grill the Corn:

• Preheat your grill to medium-high heat.
• Place the corn directly on the grill and cook, turning occasionally, until the corn is cooked through and has char marks all around, about 10 to 15 minutes.

Prepare the Sauce:

• In a small bowl, mix together the mayonnaise, sour cream (or crema), chili powder, garlic powder, smoked paprika (if using), and a pinch of salt. Stir until well combined.

Assemble the Elote:

• Once the corn is grilled, use a brush to slather the sauce mixture over each ear of corn. Make sure each piece is well coated.
• Sprinkle the crumbled cotija cheese over the sauced corn, ensuring it sticks to the sauce.
• Dust with additional chili powder to taste, and garnish with chopped cilantro.

Serve:

• Serve the Mexican Street Corn immediately with lime wedges on the side. Squeeze the lime over the corn before eating for an extra burst of flavor.