If you’ve ever wandered the vibrant streets of Mexico, the one snack that truly captures the magic of its flavors is Mexican Street Corn, or Elote. This Mexican Street Corn (Elote) Recipe is a perfect harmony of smoky, creamy, tangy, and spicy all rolled into one irresistible street food classic. Charred corn on the cob gets luxuriously coated in a tangy mayo and sour cream blend, dusted with chile powder, sprinkled with salty Cotija cheese, and dotted with fresh cilantro — every bite is a fiesta for your taste buds. This recipe is simple, quick, and guaranteed to bring that authentic, comforting vibe straight to your kitchen.
Ingredients You’ll Need
The beauty of this Mexican Street Corn (Elote) Recipe lies in its straightforward ingredients. Each one adds a distinct flavor and texture that transforms plain grilled corn into something truly special. From the creamy mayo and sour cream to the crumbly Cotija and fresh lime, these essentials blend seamlessly to create that perfect balance of smoky, tangy, and savory.
- 4 ears corn (raw, husked): Fresh corn is the star, providing that juicy crunch and natural sweetness.
- 1 tablespoon butter (melted): Adds richness and helps achieve a beautiful char on the grill.
- 1/4 cup mayo: Creamy base that clings to the corn and balances the spices.
- 1/4 cup sour cream: Adds tanginess and silky texture to the sauce.
- 1/2 teaspoon chile powder: Bring in a gentle heat that complements the smoky flavor.
- 1 tablespoon fresh lime juice (plus extra wedges for serving): Injects bright acidity to awaken the flavors.
- 1/2 cup crumbled Cotija cheese: Salty, crumbly cheese that adds a signature finish.
- 1/4 cup fresh cilantro (finely chopped): Offers freshness and a burst of herbal brightness.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Preheat the Grill
Start by preheating your grill to medium heat. This is crucial because you want the corn to cook evenly without burning. A steady medium temperature allows the sugars in the corn to caramelize beautifully, giving you those amazing little charred bits that define elote’s flavor.
Step 2: Prepare the Corn with Butter
Brush the ears of corn generously with melted butter. This adds a touch of richness and helps the corn develop a lusciously golden surface once it hits the grill. Don’t be shy here—every kernel should be coated.
Step 3: Grill the Corn
Place the buttered corn directly on the grill grates. Let them cook undisturbed for a few minutes until you see those lovely char marks starting to form. This initial sear locks in the corn’s natural sweetness and imparts that irresistible smoky flavor.
Step 4: Turn and Char Evenly
Carefully turn the corn to char all sides evenly. Keep an attentive eye since corn can go from beautifully charred to burnt in moments. This step creates a smoky, slightly crisp exterior, creating a wonderful texture contrast with the creamy toppings.
Step 5: Mix the Sauce
While the corn grills, whisk together mayo, sour cream, chile powder, and fresh lime juice in a bowl. This magical mixture is what gives Mexican Street Corn its signature creaminess and bright flavor punch. Adjust the lime juice or chile powder to suit your taste buds—feel free to get a little adventurous!
Step 6: Remove and Plate the Corn
Once the corn has a satisfying char all over, transfer it to a serving platter. The warmth is perfect for the next step where all the flavors come together.
Step 7: Slather with Sauce and Add Toppings
Using a brush or spoon, coat each ear lovingly with the mayo-sour cream sauce. Then, sprinkle generously with crumbled Cotija cheese and fresh cilantro. These toppings add saltiness and herbaceous notes that elevate the entire dish.
Step 8: Serve Immediately with Lime Wedges
Serve the Mexican Street Corn (Elote) Recipe piping hot with extra lime wedges on the side. A quick squeeze of lime right before eating wakes up the flavors and adds a delightful tangy zip to every bite.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
Besides the classic Cotija and cilantro, feel free to explore other garnishes like chopped green onions, a sprinkle of smoked paprika, or even a dash of TajÃn seasoning. A light drizzle of hot sauce can also add a kick for spice lovers. These simple tweaks can really personalize your elote experience.
Side Dishes
Mexican Street Corn fits beautifully alongside grilled meats like carne asada, chicken skewers, or even fish tacos. For a vegetarian spread, serve with black bean salad or a fresh avocado and tomato salad for bright, complementary flavors.
Creative Ways to Present
If you want to wow your guests, try cutting the grilled corn off the cob and serving it as Mexican street corn salad in a bowl. Toss it with the mayo mixture, Cotija, cilantro, and a squeeze of lime. Alternatively, place the fully topped corn on individual plates with colorful napkins and lime wedges for a fun festive presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mexican Street Corn (Elote) Recipe, store the uncoated grilled corn in an airtight container in the refrigerator for up to two days. It’s best to keep the corn and sauce separate to avoid sogginess.
Freezing
Freezing is not recommended for this recipe as the texture of corn and the creamy toppings don’t hold up well after thawing. Freshness is really key here to enjoy the flavors at their best.
Reheating
To reheat leftover corn, gently warm it on the grill or in a skillet to revive the smoky flavor and crisp edges. Avoid the microwave to prevent losing the grilled texture. Once warm, add the sauce and toppings fresh for the best experience.
FAQs
Can I make this Mexican Street Corn (Elote) Recipe without a grill?
Absolutely! You can roast the corn in the oven or cook it on a stovetop grill pan. The key is to achieve some char for that smoky flavor, so keep an eye on it and turn often to prevent burning.
What can I substitute for Cotija cheese?
If Cotija is hard to find, feta cheese or Parmesan can be good alternatives. They both bring a similar salty and crumbly texture that complements the other flavors well.
Is this recipe spicy?
This Mexican Street Corn (Elote) Recipe has a gentle kick thanks to the chile powder. You can adjust the amount or choose a milder chili powder if you prefer less heat, or add more if you love spice.
Can I prepare the sauce ahead of time?
Yes, the mayo and sour cream mix can be made a day ahead and stored in the fridge. Just give it a good stir before using. This saves you some time on the day you serve the elote.
What drinks pair well with Mexican Street Corn?
Fresh lime margaritas, cold Mexican beers, or a sparkling agua fresca make fantastic partners to balance the creamy and spicy flavors of elote. Non-alcoholic options like iced hibiscus tea are refreshing choices too.
Final Thoughts
There is just something so joyful about cooking and sharing Mexican Street Corn (Elote) Recipe with friends and family. It’s effortless to make, packed with flavor, and carries the spirit of vibrant Mexican street food that everyone loves. Next time you crave something deliciously different yet comforting, reach for this recipe—you’ll be glad you did!
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Mexican Street Corn (Elote) Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
Description
Mexican Street Corn is a vibrant and flavorful grilled corn recipe featuring charred corn coated with a creamy mayo and sour cream mixture, seasoned with chili powder, fresh lime juice, and topped with crumbled Cotija cheese and cilantro. This popular Mexican street food is quick to prepare, perfect for summer barbecues or a tasty snack.
Ingredients
For the Corn
- 4 ears corn, husked and raw
- 1 tablespoon butter, melted
For the Sauce and Toppings
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1 tablespoon fresh lime juice, plus extra lime wedges for serving
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, finely chopped
Instructions
- Preheat the grill: Preheat your grill to medium heat to prepare for cooking the corn evenly and to achieve a nice char.
- Butter the corn: Melt the butter and brush it generously over each ear of corn to add flavor and help in grilling.
- Grill the corn: Place the buttered ears of corn directly on the grill grates. Let them cook for a few minutes until they start to develop some char marks.
- Turn and char the corn: Rotate the corn to char all sides evenly, watching carefully to prevent burning.
- Mix the sauce: In a small bowl, combine the mayonnaise, sour cream, chili powder, and lime juice. Mix until smooth to create the creamy sauce.
- Remove and assemble: Once the corn is charred to your liking, remove it from the grill and place it on a serving platter.
- Coat and garnish: Slather each ear generously with the mayo and sour cream mixture. Then sprinkle with crumbled Cotija cheese and chopped fresh cilantro for a burst of flavor and color.
- Serve: Serve immediately while warm with extra lime wedges on the side to squeeze over for added zest.
Notes
- Keep a close watch while grilling to avoid burning the corn.
- You can substitute Cotija cheese with feta if unavailable, though it will alter the taste slightly.
- For a spicier kick, add extra chili powder or a pinch of cayenne pepper to the sauce.
- For easier cleanup, foil can be used to grill the corn, but direct grilling imparts the best charred flavor.
- This dish is best served fresh and warm but can be reheated gently if needed.
