Creamy Mexican Street Corn (Elote) Recipe
Introduction
Mexican Street Corn, or elote, is a vibrant and flavorful snack that brings the taste of Mexican street food to your home. Grilled corn is slathered with creamy sauce, sprinkled with salty Cotija cheese, and dusted with chili powder for a perfect balance of smoky, tangy, and spicy flavors.
Ingredients
- 4 ears of corn, husked
- ½ cup mayonnaise
- ½ cup crumbled Cotija cheese
- 1 teaspoon chili powder
Instructions
- Step 1: Preheat your grill to medium-high heat. Place the husked corn directly on the grill and cook, turning occasionally, until the corn is lightly charred on all sides, about 8 to 10 minutes.
- Step 2: Remove the corn from the grill and immediately spread a generous layer of mayonnaise over each ear while still warm.
- Step 3: Sprinkle the crumbled Cotija cheese evenly over the mayonnaise-coated corn.
- Step 4: Dust each ear with chili powder to taste, then serve immediately for the best flavor and texture.
Tips & Variations
- For extra zest, add a squeeze of fresh lime juice on top before serving.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Try a mix of chili powder and smoked paprika for a deeper smoky flavor.
- If you don’t have a grill, you can roast the corn under a broiler or cook it on a stovetop grill pan.
Storage
Mexican Street Corn is best enjoyed fresh off the grill. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat by warming in a microwave or oven, though the texture may be less crisp after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese instead of Cotija?
Yes, feta cheese is a good substitute if Cotija is unavailable. It has a similar crumbly texture and salty flavor.
How do I prevent the corn from drying out on the grill?
Grill the corn over medium heat and turn frequently to ensure even cooking and prevent burning. You can also soak the husks in water before grilling if you prefer to cook with husks on.
PrintCreamy Mexican Street Corn (Elote) Recipe
This Mexican Street Corn recipe features sweet grilled corn slathered in a creamy, tangy mayonnaise sauce, sprinkled generously with salty Cotija cheese and a dusting of smoky chili powder. It’s a vibrant and flavorful street food classic that’s easy to prepare and perfect for summer cookouts or as a delicious side dish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Corn
- 4 ears of fresh corn, husks removed
Sauce
- ½ cup mayonnaise
- ½ cup crumbled Cotija cheese, divided
- 1 teaspoon chili powder, plus more for garnish
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
Instructions
- Preheat the Grill: Heat your grill to medium-high heat, about 400°F (200°C), to ensure the corn cooks evenly and develops a nice char.
- Grill the Corn: Place the corn directly on the grill grates and cook, turning occasionally, until the kernels are tender and charred in spots, about 10-12 minutes.
- Prepare the Sauce: In a small bowl, mix together the mayonnaise, half of the crumbled Cotija cheese, chili powder, lime juice, and salt until well combined.
- Coat the Corn: Once grilled, brush each ear of corn generously with the mayonnaise mixture, making sure to cover all sides.
- Top with Cheese and Chili Powder: Sprinkle the remaining Cotija cheese over the coated corn, then dust lightly with extra chili powder for added flavor and color.
- Serve: Serve immediately while warm, optionally with lime wedges for squeezing over the top.
Notes
- For a smoky flavor without a grill, roast the corn under the broiler or on a cast-iron skillet.
- If Cotija cheese is unavailable, feta or Parmesan can be used as substitutes, though they will alter the flavor slightly.
- Adjust the amount of chili powder to your preferred heat level or use smoked paprika for a milder smoke flavor.
- Leftover sauce can be refrigerated up to 3 days and used as a dip or spread.
Keywords: Mexican street corn, elote, grilled corn, summer side dish, smoky chili powder corn
