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:
- Grill the Corn: Preheat your grill. Grill the corn on medium heat, turning occasionally, until cooked through and slightly charred, about 10-15 minutes.
- 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.
- 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.
- 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
Ingredients
Scale
- 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.
