Introduction
Mexican Street Corn, or Elote, is a vibrant, flavorful side dish, perfect for barbecues, summer gatherings, or as a bold addition to any meal. Its charred corn cobs, slathered with a creamy, tangy sauce and sprinkled with cotija cheese and chili powder, deliver an irresistible mix of smoky, spicy, and savory flavors. Served on a white ceramic platter, garnished with fresh cilantro and lime wedges, this Mexican Street Corn offers a colorful, inviting aesthetic. This recipe delivers a traditional Elote, adaptable for dietary preferences, best served hot for a lively, crowd-pleasing experience.
Ingredients
For the Mexican Street Corn:
- 6 ears of fresh corn, husks and silk removed
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 tbsp lime juice (about 1 lime)
- 1 tsp chili powder (plus extra for garnish)
- 1/2 tsp smoked paprika (optional, for extra smokiness)
- 1/4 tsp kosher salt
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
For Serving:
- Optional: Lime wedges, extra cotija, chili powder
- Suggested Accompaniments: Tacos, grilled chicken, black beans
- Suggested Pairings: Mexican beer, agua fresca
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Grill or grill pan, tongs, mixing bowl, pastry brush
Step-by-Step Process
- Prep Corn: Preheat grill or grill pan to medium-high heat (about 400°F/200°C). If using an oven, preheat to 425°F (220°C).
- Grill Corn: Place corn directly on grill grates. Grill for 10-12 minutes, turning every 2-3 minutes, until kernels are tender and lightly charred. For the oven, place the corn on a baking sheet and roast for 15-20 minutes, turning halfway.
- Make Sauce: In a small bowl, whisk mayonnaise, sour cream (or crema), lime juice, chili powder, smoked paprika (if using), and salt until smooth.
- Coat Corn: Brush or spread sauce generously over each warm corn cob using a pastry brush or spoon.
- Garnish: Sprinkle cotija cheese and cilantro over the coated corn. Dust with extra chili powder for color and heat.
- Serve: Arrange corn on a white ceramic platter. Serve hot with lime wedges, extra cotija, tacos, grilled chicken, black beans, Mexican beer, or agua fresca.
Tips for Better Mexican Street Corn
- Choose fresh corn for the best flavor and texture; frozen or canned won’t char as well.
- Grill over medium-high heat to achieve light char without burning; rotate frequently.
- Use Mexican crema for authentic flavor; sour cream is a good substitute.
- Apply sauce while the corn is warm to help it adhere and meld flavors.
- Crumble cotija finely for even coverage; feta can substitute if needed.
- Adjust chili powder to taste for the desired heat level.
- Serve immediately for the best texture; the sauce may slide off if the corn cools too much.
- Enhance aesthetic: Arrange on a white ceramic platter, garnish with vibrant cilantro and chili powder for a colorful look.
Variations and Customization
- Gluten-Free Mexican Street Corn: Naturally gluten-free; ensure chili powder is gluten-free.
- Vegan Mexican Street Corn: Use vegan mayonnaise, vegan sour cream, and vegan cheese (or nutritional yeast) instead of cotija.
- Low-Fat Mexican Street Corn: Use light mayonnaise and Greek yogurt instead of sour cream; reduce mayo to 1/3 cup.
- Spicy Mexican Street Corn: Add 1/4 tsp cayenne pepper or 1 tbsp hot sauce to the sauce.
- Cheesy Mexican Street Corn: Mix 1/4 cup shredded cheddar into the sauce before spreading.
- Herb Mexican Street Corn: Add 1 tbsp chopped fresh oregano or basil to the sauce.
- Off-the-Cob Elote (Esquites): Cut kernels off cobs after grilling, mix with sauce, and serve in bowls.
- Smoky Mexican Street Corn: Increase smoked paprika to 1 tsp or grill over wood chips.
Storage and Serving Tips
- Store leftover corn (without sauce) in an airtight container in the fridge for 2-3 days.
- Reheat corn on a grill or in a 350°F oven for 5-7 minutes; reapply fresh sauce and garnishes.
- Store sauce separately in the fridge for 3 days; stir before using.
- Do not freeze; the corn texture may become mushy.
- Serve hot for the best flavor; avoid room temperature for over 2 hours.
- Use leftover corn kernels in salads, tacos, or salsas.
- Pair with bold dishes like tacos to complement flavors.
- Presented on a white ceramic platter with garnishes for an inviting charm.
Nutritional Information
Based on 6 servings (1 cob each):
- Calories: 240 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 380mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 5g
- Vitamin A: 8% Daily Value
- Vitamin C: 12% Daily Value
- Calcium: 8% Daily Value
- Iron: 4% Daily Value
Note: Values vary by brand. These are high in fat; try low-fat or vegan versions. Serve with vegetables for balance.
Conclusion
This Mexican Street Corn recipe offers a bold, flavorful side dish perfect for any occasion. It transforms simple corn into a vibrant classic. Its easy preparation and colorful presentation make it a favorite. The creamy sauce and smoky garnishes, with inviting toppings, delight every time. It’s sure to be a cherished recipe, loved for its lively appeal.
Mexican Street Corn Recipe: Bold and Flavorful
Charred Mexican Street Corn with creamy sauce.
Ingredients
- 6 ears of fresh corn husked
- ½ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika optional
- ¼ tsp kosher salt
- ½ cup crumbled cotija cheese
- ¼ cup fresh cilantro chopped
- Optional: Lime wedges extra cotija
- Suggested Pairings: Tacos Mexican beer
Instructions
- Preheat grill to 400°F.
- Grill corn for 10-12 minutes, turning, until charred.
- Whisk mayonnaise, sour cream, lime juice, chili powder, paprika, and salt.
- Brush sauce on warm corn; sprinkle with cotija and cilantro.
- Serve on a white ceramic platter with lime wedges, tacos, and beer.
Notes
- Use fresh corn for the best flavor.
- Store in the fridge for 2-3 days; don’t freeze.
- Try a vegan variation.
- Pair with black beans.
