Mexican Street Corn (Elote) Recipe
Get ready to dive into one of summer’s most irresistible flavors with this Mexican Street Corn (Elote) Recipe! Bursting with sweet, smoky corn, tangy lime, creamy mayo, salty cotija cheese, and a sprinkle of chili spice, this side dish captures the magic of every food cart and festival in Mexico. The best part? You don’t need to be a grilling pro or hunt down fancy ingredients—this comfort classic comes together quickly and packs a punch of color, crunch, and zest with each bite.
Ingredients You’ll Need
The beauty of this Mexican Street Corn (Elote) Recipe is in its simplicity: each ingredient plays a starring role in both flavor and texture. Gathering these kitchen staples ensures your elote tastes just like the classic found on a bustling Mexican street corner!
- Corn on the cob: Fresh ears bring unmatched sweetness and a juicy, satisfying bite—absolutely essential for real elote!
- Vegetable oil or melted butter: Brushing the corn helps achieve those perfect charred, caramelized grill marks.
- Mayonnaise: Adds rich creaminess and serves as the sticky base for all the delicious toppings to cling to.
- Sour cream: Brings gentle tang to balance out the richness of the mayo, rounding out the sauce to perfection.
- Cotija cheese: This crumbly cheese offers salty, savory notes—don’t worry, feta or Parmesan swap in beautifully if needed.
- Chili powder: A dash gives your corn that irresistible touch of smokiness and heat that defines authentic elote.
- Lime juice: A fresh squeeze brightens and lifts every flavor, giving each bite a citrusy zing.
- Fresh cilantro: Chopped cilantro adds herby freshness and a beautiful pop of green color.
- Lime wedges: For serving—squeeze extra over the top for even more mouthwatering tang.
- Extra cotija and chili powder (optional): Sprinkle on just before serving for maximum flavor and visual appeal.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Preheat the Grill
Start by firing up your grill or grill pan over medium-high heat. You’re aiming for a nice hot surface so those ears of corn get beautifully seared and slightly charred. If you’re using a stovetop, a grill pan works wonders—no outdoor space required.
Step 2: Prep and Grill the Corn
Brush each ear of corn all over with vegetable oil or melted butter. Every kernel should get a thin, glistening coat; this ensures even cooking and those golden, smoky grill marks. Place the corn directly on the grates, turning every few minutes, until each side is a patchwork of tender yellow and smoky char, about 10–12 minutes.
Step 3: Make the Creamy Sauce
While the corn is grilling, whisk together the mayonnaise, sour cream, lime juice, and half of your cotija cheese in a small bowl. This creamy, tangy mixture is the heart of the Mexican Street Corn (Elote) Recipe—it creates the glossy layer that lets every other flavor shine.
Step 4: Dress the Corn
Once your grilled corn comes off the heat, it’s time for the magic! While it’s still warm, generously slather each ear with the creamy sauce, making sure every kernel gets coated. There’s no such thing as too much here—you want every bite to be loaded with flavor.
Step 5: Finishing Touches
Sprinkle the remaining cotija cheese over the sauced corn, then dust with chili powder and chopped fresh cilantro. Serve with lime wedges for squeezing, and don’t hesitate to add another pinch of chili powder or extra cheese if you’re feeling bold.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
To make your Mexican Street Corn (Elote) Recipe utterly irresistible, top with extra cotija cheese, a dash more chili powder, and fresh cilantro right before serving. These colorful touches not only impress your eyes, but also amp up the flavors in every bite.
Side Dishes
Elote is delicious all on its own, but it also plays well with others. Pair your elote with grilled tacos, fajitas, smoky beans, or even a light salad for a vibrant summer meal. It’s a crowd-pleaser that fits every barbecue or party spread.
Creative Ways to Present
If you’re serving a crowd, try slicing the corn into smaller “wheels” for easy-to-hold bites, or cut the kernels off the cob and toss everything into a bowl for a fun street corn salad. Either way, your guests will keep coming back for more!
Make Ahead and Storage
Storing Leftovers
Got leftover Mexican Street Corn (Elote) Recipe? Simply cover the ears (or salad variation) tightly and refrigerate for up to 3 days. The flavors meld even more, making next-day snacking extra delicious!
Freezing
While corn freezes beautifully, it’s best to freeze it before dressing it with the mayo and cheese mixture. Grill and cool your corn, then wrap and freeze. When ready to serve, thaw, reheat, and finish with all the creamy toppings.
Reheating
To reheat, pop your corn (with or without toppings) in a low oven or on a grill just until warmed through. If you’re working with leftovers that have already been dressed, reheating gently helps keep the sauce creamy and the cheese melty.
FAQs
Can I use frozen corn on the cob for elote?
Absolutely! Thaw the corn thoroughly and pat dry before grilling. You’ll still get those lovely charred edges and all the classic flavors of this Mexican Street Corn (Elote) Recipe.
What if I don’t have a grill?
No problem! A grill pan on the stove works wonders, or you can even roast your corn directly under the broiler, turning occasionally for an equally tasty result.
Are there dairy-free alternatives for this recipe?
Yes! Try using vegan mayo and plant-based sour cream, and swap the cotija cheese for a favorite dairy-free crumble or leave it off entirely. The Mexican Street Corn (Elote) Recipe remains a flavor-packed treat.
How spicy is traditional elote?
It’s as spicy as you want it to be! Traditional elote gets just a light dusting of chili powder, but you can easily adjust the amount to suit your heat preference, or even add a pinch of cayenne for extra kick.
Can I make this Mexican Street Corn (Elote) Recipe ahead of time for parties?
You can grill the corn in advance and prep the sauce, but wait until just before serving to dress and garnish. This keeps everything fresh, vibrant, and totally irresistible for your guests!
Final Thoughts
If you’re searching for the ultimate summer side, look no further than this Mexican Street Corn (Elote) Recipe. Its unbeatable blend of creamy, tangy, smoky, and zesty flavors is bound to win over your family and friends. Fire up the grill, gather your ingredients, and treat yourself to a taste of Mexico’s street-food magic right at home!
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Mexican Street Corn (Elote) Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Mexican Street Corn (Elote) recipe is a delicious and flavorful side dish that captures the essence of street food in Mexico. Grilled corn smothered in a creamy, cheesy, and tangy mixture, this dish is a perfect addition to any summer barbecue or gathering.
Ingredients
Corn:
- 4 ears of corn (husks removed)
For Grilling:
- 2 tablespoons vegetable oil or melted butter
Mayo Mixture:
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese (crumbled)
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped)
For Serving:
- Lime wedges
- Extra cotija and chili powder for garnish (optional)
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
- Grill the Corn: Brush the corn with oil or melted butter and grill for 10–12 minutes until charred and tender, turning occasionally.
- Prepare Mayo Mixture: Mix mayonnaise, sour cream, lime juice, and half of the cotija cheese in a small bowl.
- Coat the Corn: Spread the mayo mixture generously over each ear of corn after grilling.
- Finish and Serve: Sprinkle with remaining cotija cheese, chili powder, and cilantro. Serve with lime wedges.
Notes
- If cotija cheese is unavailable, feta or Parmesan can be used as a substitute.
- For a variation, cut the grilled corn off the cob and mix with the toppings for a street corn salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 260
- Sugar: 5g
- Sodium: 360mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
