Mexican street corn is one of Mexico's popular street foods. I remember the first time I had Mexican Style Street Corn AKA Elote and it was so so delicious. Just imagine walking down the streets of Mexico holding a corn cob slathered in Mexican crema, cotija cheese, and chili powder from one of the local street vendors. I love corn already so adding tasty things on top only elevates the whole thing.
It is a bit of a messy corn dish but thats the best part. All delicious things are a little messy anyway right? If you are anywhere that has elote like a Mexican restaurant or local food trucks, please order it. If not, you can just make it on your own with this easy recipe. There are different ways and variations of making elote but this is an easy way. Its' a great side dish but is so delicious with some many elements that it eats like a main dish.
Mexican Street Corn Ingredients
Corn- Using fresh corn would be best for this recipe. White or yellow corn doesn't matter, all about personal preference.
Cheese- Cotija cheese is traditional but queso fresco which is another crumbly cheese is what I use.
Mayonnaise- To make the crema portion of the elote. Mayonnaise is usually always in the fridge so one less thing to add to the grocery list.
Seasonings- Garlic powder is used with the mayonnaise for a delicious garlicky base. A mix of chili powder and cayenne is used to sprinkle on the corn for color and a bit of heat.
Lime- Fresh lime juice is used to add to the mayonnaise mixture to bring acid and cut through the richness. You can substitute this for lemon juice if you have no lime.
Let's Make Some Mexican Elote!
Combine mayonnaise, garlic powder, and juice of half a lime. Set to the side.
Take ear of corn and carefully cut in half with a sharp knife to make 4 pieces. Then grill corn over high heat for about 10 minutes. Be sure to turn ears of corn occasionally to get charred kernels.
Brush creamy sauce on each piece of corn. Then cover the cob with the salty cheese. Next, sprinkle the cayenne/chili powder mix over each piece. Make sure to get all sides for each step.
Plate with lime wedges for. a squeeze of lime juice over top and garnish with fresh cilantro.
Pro Tip: Put a stick into the base of the cob to make it easier to eat and a little less messy.
Elote Tips
Best substitute is queso fresco, parmesan cheese, or feta cheese. You want a salty, crumbly type of cheese.
You can roast the the corn in the husk at 350° for 40 minutes.
Tacos, rice and beans, margaritas, or carnitas.
Other Recipes You May Like!
Mexican Style Street Corn (Elote)
Ingredients
- 2 ears corn on the cob halved
- 3 tbsp mayonnaise
- 1/4 tsp garlic powder
- 1/2 lime juiced
- 1/4 cup queso fresco
- 1/4 tsp cayenne powder
- 1/4 tsp chili powder
- 2 tbsp cilantro chopped
- lime wedges
Instructions
- Combine mayonnaise, garlic powder, and juice of half a lime. Set to the side.
- Take ear of corn and carefully cut in half with a sharp knife to make 4 pieces. Then grill corn over high heat for about 10 minutes. Be sure to turn ears of corn occasionally to get charred kernels.
- Brush creamy sauce on each piece of corn. Then cover the cob with the salty cheese. Next, sprinkle the cayenne/chili powder mix over each piece. Make sure to get all sides for each step.
- Plate with lime wedges for. a squeeze of lime juice over top and garnish with fresh cilantro.
Video
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