Mexican Street Corn, also known as Elote, is a popular street food that brings irresistible flavors and a delightful crunch. This dish features grilled corn slathered in creamy sauce, topped with cheese, spices, and fresh herbs. It’s a crowd-pleaser, perfect for picnics, barbecues, and even a cozy night at home.
Why Make This Recipe
Making Mexican Street Corn at home is easier than you might think! It allows you to enjoy the delicious flavors of this traditional dish without having to hit the streets. With simple ingredients and straightforward steps, you can recreate this tasty treat that will impress your family and friends. Plus, customizing it to your taste is easy!
How to Make Mexican Street Corn
Here’s how you can make Mexican Street Corn from scratch!
Ingredients
- 4 large ears of corn, husked
- 3 tbsp mayonnaise
- 3 tbsp Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt, to taste
- 1 tbsp unsalted butter (optional, for grilling)
Directions
- Preheat a grill or grill pan over medium-high heat. Lightly brush the corn with butter if desired.
- Place the corn on the grill and cook for about 10 minutes, turning every 2 to 3 minutes until charred in spots. Remove from heat and let cool slightly.
- In a small bowl, combine mayonnaise and Mexican crema. Stir in a pinch of salt.
- Brush the creamy mixture evenly over each ear of grilled corn.
- Sprinkle generously with cotija cheese and chili powder or smoked paprika. Garnish with chopped cilantro.
- Serve with lime wedges on the side for squeezing.
How to Serve Mexican Street Corn
Mexican Street Corn is best served immediately after grilling. The flavors are fresh, and the corn is warm. You can serve it as a main dish or a side. It’s great for summer barbecues or as a fun appetizer. Just squeeze lime juice over the corn for an extra burst of flavor!
How to Store Mexican Street Corn
If you have leftovers, you can store them in an airtight container in the refrigerator. It’s best to use the corn within 2 days for the best taste. Reheat any leftovers on the grill or in the oven to enjoy it warm again.
Tips to Make Mexican Street Corn
- Make sure to grill the corn until it’s nicely charred for a smoky flavor.
- Feel free to adjust the amount of chili powder and smoked paprika according to your heat preference.
- If you want to keep it vegetarian, just stick with the cheese and skip any meat toppings.
Variation
For a different twist, try adding some avocado or jalapeños for an extra kick. You can also experiment with other fresh herbs like parsley or green onions for added flavor.
FAQs
Q: Can I make this recipe without a grill?
A: Yes! You can use an oven or stovetop grill pan. Just broil the corn or cook it in a grill pan until charred.
Q: What if I can’t find cotija cheese?
A: Feta cheese is a great substitute for cotija cheese. It provides a similar salty flavor.
Q: Can I prepare the creamy mixture ahead of time?
A: Absolutely! You can mix the mayonnaise and crema ahead of time and store it in the refrigerator until you’re ready to grill the corn.
Mexican Street Corn
Ingredients
Method
- Preheat a grill or grill pan over medium-high heat. Lightly brush the corn with butter if desired.
- Place the corn on the grill and cook for about 10 minutes, turning every 2 to 3 minutes until charred in spots. Remove from heat and let cool slightly.
- In a small bowl, combine mayonnaise and Mexican crema. Stir in a pinch of salt.
- Brush the creamy mixture evenly over each ear of grilled corn.
- Sprinkle generously with cotija cheese and chili powder or smoked paprika. Garnish with chopped cilantro.
- Serve with lime wedges on the side for squeezing.
