Mexican Street Corn, also known as Elote, is a popular street food in Mexico, celebrated for its creamy, spicy, and tangy flavors. This dish combines grilled corn with a rich, tangy crema and mayonnaise blend, fresh cilantro, and zesty lime, topped with crumbled cotija cheese. Perfect for summer barbecues or as a side dish for any meal, Elote brings a burst of flavor with every bite. It’s easy to make and can be customized to suit your spice preference. Let’s dive into how to make this crowd-pleasing recipe!

Full Recipe:

Ingredients:

• 6 to 8 medium ears sweet corn, husks removed
• 1/2 cup Mexican crema (or substitute with sour cream)
• 1/2 cup mayonnaise
• 1/2 cup fresh cilantro, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground chipotle pepper (adjust to taste)
• 2 teaspoons finely grated lime zest (from 1 lime)
• 2 tablespoons lime juice (from 1 lime)
• 1/2 cup cotija cheese, crumbled
• Lime wedges, to serve

Instructions:

Step 1: Prepare the Corn

1. Preheat your grill to medium-high heat. If you don’t have a grill, you can use a stovetop grill pan or oven broiler for similar results.
2. Lightly brush the ears of corn with a bit of oil to prevent sticking and enhance the flavor.

Step 2: Grill the Corn

1. Place the corn directly on the grill grates. Grill the corn for about 10-12 minutes, turning occasionally to char each side evenly. The kernels should have a nice char and caramelization.
2. Once done, remove the corn from the grill and set it aside on a serving platter.

Step 3: Make the Crema Sauce

1. In a medium mixing bowl, combine the Mexican crema (or sour cream), mayonnaise, chopped cilantro, minced garlic, ground chipotle pepper, lime zest, and lime juice.
2. Stir well to ensure all ingredients are fully incorporated. Adjust the seasoning by adding salt and pepper, if desired.

Step 4: Assemble the Elote

1. Use a brush or spoon to generously coat each ear of grilled corn with the crema sauce, covering as much of the corn as possible.
2. Sprinkle each corn ear with crumbled cotija cheese, letting it stick to the sauce.
3. Garnish with additional cilantro if desired and a sprinkle of ground chipotle pepper for added spice.

Step 5: Serve

1. Serve the Mexican Street Corn with lime wedges on the side for an extra squeeze of fresh lime juice before eating.
2. Enjoy this delicious Elote hot, fresh off the grill!

Nutrition Facts (Per Serving):

Note: Based on 1 ear of corn with crema sauce

• Calories: ~250 kcal
• Fat: 18g
• Saturated Fat: 5g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 5g
• Sodium: 220mg
• Sugar: 6g

FAQs

Q: Can I make this recipe without a grill?
A: Yes, if you don’t have a grill, you can use a stovetop grill pan or roast the corn under a broiler. Place the corn under the broiler for about 5 minutes on each side until charred.

Q: What can I substitute for cotija cheese?
A: If cotija cheese is unavailable, you can use feta cheese or Parmesan. Both provide a similar salty, crumbly texture.

Q: Is Mexican crema the same as sour cream?
A: Mexican crema has a slightly thinner consistency and a mild tang compared to sour cream. However, sour cream makes a great substitute and delivers a similar flavor profile.

Q: How can I adjust the spice level?
A: To make it spicier, add extra chipotle powder or even a pinch of cayenne pepper. For a milder version, use less chipotle powder or omit it altogether.

Tips for Making the Perfect Mexican Street Corn:

1. Use Fresh Corn: Fresh corn on the cob is essential for achieving the sweet, juicy flavor that makes Elote so irresistible.
2. Char for Extra Flavor: Letting the corn char slightly enhances its natural sweetness and adds a smoky flavor that pairs beautifully with the tangy crema.
3. Customize the Spice: Adjust the chipotle pepper to suit your spice tolerance. Chipotle powder adds a mild smokiness, but you can substitute it with chili powder or paprika for less heat.
4. Serve Immediately: Elote is best enjoyed hot off the grill when the cheese is still warm, and the crema is rich and creamy.
5. Experiment with Garnishes: Try adding toppings like sliced green onions, jalapeño slices, or a sprinkle of Tajín seasoning for extra flair.

Storage Tips:

Refrigerator: If you have leftovers, store the grilled corn and crema sauce separately. Place the corn in an airtight container and refrigerate for up to 3 days. Store any remaining crema sauce in the refrigerator for up to 1 week.

Reheating: To reheat the corn, place it on a grill or in a hot skillet for a few minutes until warmed through. Once reheated, brush with the crema sauce and sprinkle with cheese as you would with freshly made Elote.

Conclusion:

Mexican Street Corn, or Elote, is a flavorful and easy-to-make dish that brings the vibrant flavors of Mexico right to your table. With its creamy, zesty topping and smoky, charred corn, this dish is a true treat for the senses. Perfect as a side dish, snack, or even a party appetizer, Elote is sure to be a hit with friends and family alike. Give this recipe a try and experience the deliciousness of authentic Mexican street food!