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Mexican Street Corn

Mexican Street Corn
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Mexican Street Corn, also known as Elote, is a vibrant and flavorful grilled corn dish slathered in a creamy, tangy, and spicy sauce made with mayonnaise or crema, lime juice, chili powder, and cotija cheese. This easy-to-make appetizer brings the bold, smoky flavors of Mexican street food into your kitchen, perfect for serving on the cob or as a salad.

Ingredients

Scale

Essential Ingredients

  • 4 ears fresh sweet corn on the cob, husked and cleaned
  • 1/2 cup mayonnaise or Mexican crema
  • 1/2 cup crumbled cotija cheese
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder or paprika, plus extra for garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh cilantro
  • Salt, to taste

Optional Variations

  • Vegan mayo and vegan cheese or avocado-based sauces as mayo and cheese alternatives
  • Cayenne pepper or chipotle powder for extra spice
  • Honey drizzle or cinnamon sprinkle for a sweet twist
  • Fresh chopped jalapeños for additional heat
  • Crumbled bacon for garnish

Instructions

  1. Prepare the Corn: Husk the fresh corn and remove all silk strands. Preheat your grill or skillet to medium-high heat to get ready for charring the corn.
  2. Grill the Corn: Place the corn on the grill and turn occasionally until all sides are charred and golden brown, approximately 8-10 minutes. This step develops the signature smoky flavor and slight crunch.
  3. Mix the Creamy Sauce: While the corn grills, combine mayonnaise or Mexican crema with lime juice, chili powder, and a pinch of salt in a bowl. Stir well until smooth and creamy.
  4. Coat the Corn: When the corn is grilled to perfection and still hot, immediately brush or slather the creamy sauce evenly over each ear so it adheres well.
  5. Add Cheese and Garnish: Generously sprinkle crumbled cotija cheese over the coated corn. Top with chopped cilantro and an additional dusting of chili powder or paprika for color and flavor.
  6. Serve and Enjoy: Serve the Mexican Street Corn hot with lime wedges on the side to squeeze over for extra zest. Enjoy immediately for best texture and flavor.

Notes

  • Use fresh corn on the cob for the sweetest, juiciest results.
  • Don’t skimp on charring — it adds essential smoky flavor and texture.
  • Apply the sauce while the corn is hot to help it stick and melt into the crevices.
  • Choose quality cotija cheese or a similar crumbly, salty cheese for authenticity.
  • Fresh lime juice balances the richness and lifts the overall flavor.
  • Store leftovers in an airtight container in the fridge for up to 2 days; best eaten fresh.
  • Reheat gently in a skillet or microwave with a damp towel to maintain moisture.
  • Freezing is not recommended as texture degrades upon thawing.

Nutrition

Keywords: Mexican Street Corn, Elote, grilled corn, street food, appetizer, cotija cheese, creamy sauce, spicy corn

Find it online: https://dishesbylina.com/mexican-street-corn/