Creamy Mexican Street Corn (Elote) Recipe
Introduction
Mexican Street Corn, or Elote, is a vibrant and flavorful snack that brings the taste of the streets of Mexico right to your kitchen. Grilled corn is slathered with a creamy sauce, sprinkled with tangy Cotija cheese, and dusted with chili powder for a perfect balance of smoky, savory, and spicy flavors.
Ingredients
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/2 cup Cotija cheese, crumbled
- 1 teaspoon chili powder
Instructions
- Step 1: Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates and cook, turning occasionally, until the corn is evenly charred and tender, about 10-12 minutes.
- Step 2: Remove the corn from the grill and let it cool slightly. Spread a generous layer of mayonnaise over each ear, then sprinkle with crumbled Cotija cheese followed by a dusting of chili powder. Serve immediately.
Tips & Variations
- For extra flavor, add a squeeze of fresh lime juice over the corn before serving.
- Substitute Cotija cheese with crumbled feta if Cotija is unavailable.
- Mix mayonnaise with a little sour cream or Greek yogurt for a tangier sauce.
- If you don’t have a grill, you can roast the corn under a broiler or cook it in a grill pan.
Storage
Mexican Street Corn is best enjoyed fresh. If you have leftovers, wrap the corn tightly in plastic wrap and refrigerate for up to 1 day. Reheat gently in the oven or on the grill until warm before serving, but note the texture and flavor are best when fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen or canned corn instead of fresh ears?
Fresh ears of corn work best for authentic flavor and texture. However, frozen corn can be grilled on skewers and topped similarly. Canned corn lacks the smoky grilled flavor but can be used as a last resort in a skillet with some chili powder and cheese.
What if I don’t have Cotija cheese?
If Cotija is unavailable, crumbled feta or Parmesan cheese can be good alternatives, though the flavor will be slightly different. The key is using a crumbly, salty cheese to complement the creamy sauce and smoky corn.
PrintCreamy Mexican Street Corn (Elote) Recipe
A flavorful and authentic Mexican Street Corn recipe featuring grilled corn coated with creamy mayonnaise, tangy cotija cheese, and a sprinkle of smoky chili powder for the perfect balance of smoky and spicy flavors.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Corn
- 4 ears of fresh corn, husked
Sauce
- ½ cup mayonnaise
Cheese & Seasoning
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder
Instructions
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s hot enough for perfect grilling without burning the corn.
- Grill the Corn: Place the husked corn directly over the grill grates. Cook for 10-12 minutes, turning occasionally until the kernels are charred in spots and tender.
- Prepare the Sauce and Toppings: While the corn grills, lightly mix the mayonnaise in a bowl. Crumble the cotija cheese and measure out the chili powder.
- Coat the Corn: Remove the grilled corn from the heat and immediately brush each ear generously with mayonnaise, making sure to cover the kernels evenly.
- Add Cheese and Chili Powder: Sprinkle the cotija cheese liberally over the mayonnaise-coated corn and dust with chili powder to taste, enhancing the flavor with a spicy kick.
- Serve: Serve the Mexican Street Corn hot off the grill as a delicious side or snack.
Notes
- Use fresh ears of corn for the best flavor and tenderness.
- Adjust chili powder quantity according to your preferred spice level.
- Cotija cheese can be substituted with feta if unavailable, though flavor will differ slightly.
- For an extra zesty touch, squeeze fresh lime juice over the corn before serving.
- If you don’t have a grill, this recipe can be adapted by roasting the corn in the oven at 425°F for 15-20 minutes.
Keywords: Mexican Street Corn, Elote, Grilled Corn, Cotija Cheese, Chili Powder, Summer Side Dish
