Mexican Street Corn, known as Elote, is a super popular and flavorful snack! It’s usually grilled corn coated in a creamy, cheesy, and spicy topping. Here’s a classic recipe for you:
Ingredients:
4 ears of sweet corn (husks removed)
¼ cup mayonnaise
¼ cup Mexican crema (or sour cream)
½ cup cotija cheese (crumbled)
1 teaspoon chili powder (or Tajín seasoning)
1 tablespoon lime juice (freshly squeezed)
1 tablespoon cilantro (chopped, optional)
Lime wedges (for serving)
Salt, to taste
Instructions:
- Grill the corn:
Preheat a grill to medium-high heat. Grill the corn for about 8–10 minutes, turning occasionally, until it’s charred and cooked through. - Make the sauce:
In a small bowl, mix together the mayonnaise, crema, and lime juice. - Coat the corn:
Brush or spoon the sauce generously all over the hot grilled corn. - Add toppings:
Sprinkle the cotija cheese generously over the corn, then dust with chili powder. - Garnish and serve:
Sprinkle with chopped cilantro (optional) and serve with lime wedges on the side.
Tips:
No grill? You can roast the corn in a hot skillet or bake it at 400°F (about 200°C) for about 20 minutes.
Want it spicier? Add a pinch of cayenne pepper or use a spicier chili powder.
Can’t find cotija cheese? You can substitute with feta or parmesan.
Here’s the Esquites (Mexican Street Corn Salad) recipe — it’s basically Elote, but easier to eat:
Ingredients:
- 4 cups corn kernels (about 4–5 ears of corn, or you can use frozen and thawed)
- 2 tablespoons butter
- ¼ cup mayonnaise
- ¼ cup Mexican crema (or sour cream)
- ½ cup cotija cheese (crumbled)
- 1–2 tablespoons lime juice (fresh)
- 1 teaspoon chili powder (or Tajín)
- 1 clove garlic (minced, optional)
- Salt, to taste
- Cilantro (chopped, for garnish)6
- Extra lime wedges (for serving)
Instructions:
- Cook the corn:
In a large skillet over medium-high heat, melt the butter. Add the corn and sauté it for about 5–7 minutes, stirring occasionally, until it’s slightly charred. (If you’re using frozen corn, cook until it’s heated through and gets a little golden.) - Mix the dressing:
In a bowl, combine the mayonnaise, crema, lime juice, and garlic (if using). - Combine everything:
Once the corn is done, transfer it to a large bowl. Stir in the dressing, then add the cotija cheese and chili powder. Mix everything well. - Garnish and serve:
Sprinkle extra cotija, chili powder, and chopped cilantro on top. Serve warm or at room temperature with lime wedges on the side.
Notes:
- For extra flavor, you can also toss in a little chopped jalapeño or a dash of hot sauce.
- You can make it ahead and refrigerate it, but it’s tastiest slightly warm.