Mexican street corn, also known as “elote,” is a popular and delicious snack sold by street vendors in Mexico and increasingly found in other parts of the world.
It’s typically made with grilled or boiled corn on the cob, slathered with a creamy mixture, and then sprinkled with various toppings. Here’s a basic recipe to make Mexican street corn at home: Ingredients: 4 ears of corn, husked 1/4 cup mayonnaise 1/4 cup sour cream or Mexican crema 1/2 cup crumbled cotija cheese (or feta cheese as a substitute) 1 teaspoon chili powder (adjust to taste) 1/4 cup chopped fresh cilantro (optional) Lime wedges, for serving Salt and pepper to taste Instructions: Grill the Corn: Preheat your grill to medium-high heat.
You can also boil the corn if you prefer. Grill the corn, turning occasionally, until it’s cooked and lightly charred on all sides, about 8-10 minutes. Prepare the Toppings: In a small bowl, mix together the mayonnaise, sour cream or Mexican crema, and chili powder. Adjust the amount of chili powder based on your spice preference. Crumble the cotija cheese and chop the cilantro if using. Assemble: Once the corn is cooked, remove it from the grill. Using a brush or spoon, generously coat each ear of corn with the mayonnaise mixture. Sprinkle the crumbled cotija cheese over the corn, then add a pinch of chili powder on top. Garnish with chopped cilantro, if desired. Serve with lime wedges on the side for squeezing over the corn. Enjoy: Serve the Mexican street corn immediately while it’s still warm.
Enjoy the delicious flavors of the creamy, spicy, and tangy toppings complementing the sweetness of the corn. Feel free to adjust the toppings according to your taste preferences. Some people like to add a squeeze of lime juice or extra chili powder for an extra kick. This dish is highly customizable and perfect for summer barbecues or as a side dish for Mexican-inspired meals.