Mexican Street Corn (Elote)
Mexican Street Corn, or Elote, is a vibrant and flavorful dish made with grilled corn on the cob, creamy toppings, and a kick of spices, capturing the essence of street food culture in Mexico.
Ingredients
For the Corn
- 4 cobs Fresh corn on the cob Select fresh corn with bright green husks.
For the Topping
- 1/2 cup Mayonnaise Can be flavored for variations.
- 1/2 cup Sour cream You can substitute with yogurt for a lighter option.
- 1/2 cup Cotija cheese, crumbled Alternatively, use feta or cheddar.
- 1 teaspoon Chili powder Adjust according to spice preference.
- 2 tablespoons Fresh lime juice Add more for extra zest.
- 1/4 cup Fresh cilantro, chopped For garnishing.
- 1 teaspoon Salt To taste.
Instructions
Preparation
- Preheat your grill to medium-high heat.
- Remove the husks and silk from the corn cobs.
Grilling
- Place the corn directly on the grill grates and grill for about 10-15 minutes, turning occasionally, until the corn is charred and tender.
Topping Preparation
- While the corn grills, mix the mayonnaise, sour cream, chili powder, and lime juice in a bowl until well combined.
Assembling the Dish
- Once the corn is ready, take it off the grill and let it cool slightly.
- Brush the corn generously with the mayonnaise mixture.
- Sprinkle the crumbled Cotija cheese over the corn, ensuring it adheres well to the mayo.
- Add extra chili powder on top if desired for more heat.
- Garnish with chopped cilantro and serve with lime wedges on the side.
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Notes
For added flair, set up a toppings bar with jalapeños, hot sauce, or extra lime wedges. Store leftovers tightly wrapped in the refrigerator for up to three days. Reheat on the grill or in a skillet.