Mexican street corn, known as elote, is a vibrant and flavorful dish that celebrates the incredible taste of sweet corn. Grilled to perfection and smothered in a creamy sauce, this culinary delight has become a beloved street food staple across Mexico and beyond. With its rich flavors and satisfying textures, elote is perfect for summer barbecues or a cozy night in. The combination of ingredients creates a mouthwatering experience that you won’t soon forget.
Why We Love This Mexican Street Corn Recipe
Elote captures the essence of Mexican street food while allowing you to indulge in a simple preparation at home. The contrast of the smoky, grilled corn combined with the zesty and creamy toppings creates a symphony of flavors that tantalize your taste buds. Each bite provides a crunchy sweetness, a hint of spice from the tajin, and a delightful creaminess from the cotija cheese and mayo. This dish transcends your regular corn on the cob, making it a standout treat for any gathering. Whether you’re hosting a summer party or simply treating yourself, elote brings joy and deliciousness to every occasion.
Ingredients about Mexican Street Corn
- 4 cobs sweet corn (peeled)
- 3 tablespoons butter (melted)
- ¼ cup cotija cheese (grated)
- Chopped cilantro (optional for garnishing)
- Tajin spice (for garnishing, optional)
- ¾ teaspoon tajin spice
- 3 tablespoons mayo
- 3 tablespoons Mexican-style cream
- ½ teaspoon salt
- ½ teaspoon paprika
- 2 tablespoons chopped cilantro
- ½ whole lime (juiced, about 1 tablespoon)
How to Make Mexican Street Corn Directions
To create this delightful Mexican street corn, begin by preheating your grill to medium heat. Ensuring that the grill reaches the proper temperature is vital for achieving that characteristic grilled flavor. While the grill warms up, prepare your creamy topping by mixing together the mayo, Mexican-style cream, tajin spice, lime juice, salt, and paprika in a bowl. Once combined, place the sauce in the fridge to chill while you grill the corn.
Next, take your sweet corn cobs and brush them generously with the melted butter. This not only adds flavor but also helps the corn to caramelize beautifully on the grill. Once coated, wrap each corn cob in aluminum foil to protect them while grilling and enhance the cooking process. Grill the wrapped corn for about 15 to 18 minutes, turning them every 3 to 5 minutes to ensure even cooking. You’ll know they are ready when you see blistering on the outer layer of the corn.
After grilling, carefully unwrap the foil from each corn cob, as they will be hot. Allow them to cool for a few minutes before transferring them to a plate. Now, it’s time to brush your chilled creamy sauce generously onto each cob, ensuring they are coated evenly. Finally, sprinkle the grated cotija cheese on top, followed by additional tajin spice and chopped cilantro to finish. Serve your delicious elote immediately, preferably with lime wedges on the side for an extra punch of flavor.
How to Serve Mexican Street Corn
Serving elote is all about presentation and enhancing the experience. Once you’ve brushed the sauce and sprinkled the cheese on the grilled corn, make sure to arrange the cobs on a serving platter. For a festive touch, consider garnishing with extra chopped cilantro or a sprinkle of tajin spice, giving it a visually appealing finish.
You can also accompany the elote with lime wedges. Just a little squeeze of lime juice can elevate the flavors and add brightness to the dish. Encourage your guests to add as much lime as they like! Additionally, you might want to provide toothpicks or skewers for easy handling, especially if you’re serving these at a party. This way, guests can enjoy them without the mess, making it easy and fun for everyone!
Expert Tips: Mexican Street Corn
- Choosing the Right Corn: For the best results, always select fresh, sweet corn when making elote. the corn should feel firm to the touch and have bright green husks. If you’re using frozen corn, grill it directly on the grill without wrapping it in foil.
- Experiment with Toppings: While cotija cheese is traditional, don’t hesitate to explore other cheese options like feta or parmesan if you’re looking for a different flavor profile. Additionally, try adding hot sauce or chili powder for extra heat.
- Vary the Cooking Method: If you don’t have a grill, you can roast the corn in the oven or cook it on a stovetop grill pan. Just ensure you still wrap the corn in foil to keep it moist.
- Timing Matters: Be mindful of the corn’s cooking time. Overcooking can lead to tough kernels, while undercooking means missing out on that perfect grilled flavor.
- Go Vegan: You can easily make a vegan version of this dish by substituting the mayonnaise and cream with plant-based alternatives. Nutritional yeast can mimic the taste of cheese if you’re looking for that flavor without the dairy.
How to Store Mexican Street Corn
If you happen to have any leftover elote, storing it is simple. Allow the corn to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. You can store it in the refrigerator for up to three days. If you plan to reheat the corn, consider using an oven or a grill to maintain its texture and flavor, as microwaving may result in a soggy finish.
When preparing to enjoy leftovers, brush the corn lightly with olive oil or butter before reheating to retain moisture and enhance the flavor. Elote is best enjoyed fresh, but even stored, it remains a delicious treat.
Variation of Mexican Street Corn
While traditional elote is already a winner, there are various ways to put a unique spin on this classic recipe. Here are some ideas to consider:
- Spicy Elote: Incorporate jalapeños into your creamy sauce for a spicy kick. You could also sprinkle some cayenne pepper on top for heat.
- Sweet and Savory Harmony: Drizzle a bit of honey or maple syrup over the corn after grilling to combine sweet and savory flavors beautifully.
- Cheesy Goodness: In addition to cotija, mix different cheeses into your toppings for a more complex flavor. Consider blending with goat cheese for creaminess or pepper jack for a bit of spice.
- Herbed Delight: Experiment by adding fresh herbs like basil or mint to your sauce for a fresh twist. These herbs can bring out the natural sweetness of the corn.
- Za’atar Elote: Swap out the taco seasoning for za’atar for a Middle Eastern flavor twist. This unique take will surprise your guests and make the dish even more memorable.
FAQ
What is Mexican Street Corn (Elote)?
Mexican street corn, or elote, is a popular street food in Mexico made from grilled corn on the cob coated in a creamy sauce, spices, and cheese. The combination of smoky, creamy, and tangy flavors makes it a beloved dish.
How do you make Mexican Street Corn (Elote) at home?
To prepare elote at home, grill sweet corn cobs brushed with butter, and then coat them with a sauce made from mayo, Mexican cream, lime, and spices. Finally, sprinkle with cotija cheese and serve with lime wedges.
What toppings can I use for Mexican Street Corn (Elote)?
Traditional toppings include cotija cheese, mayo, and tajin spice. You can also experiment with paprika, chopped cilantro, and other cheeses for different flavor variations.
Can I make Mexican Street Corn (Elote) vegan?
Yes! You can create a vegan version of elote by using plant-based mayo and cream, along with nutritional yeast instead of cheese, making it just as flavorful.
How long can I store leftover Mexican Street Corn (Elote)?
You can store leftover elote in the refrigerator for up to three days when wrapped tightly or kept in an airtight container. For the best taste, reheat it on a grill or in the oven instead of a microwave.
Mexican Street Corn
Ingredients
For the corn
- 4 cobs sweet corn peeled
- 3 tablespoons butter melted
For the sauce
- 3 tablespoons mayonnaise
- 3 tablespoons Mexican-style cream
- ¾ teaspoon tajin spice plus extra for garnishing
- ½ whole lime juiced, about 1 tablespoon
- ½ teaspoon salt
- ½ teaspoon paprika
For garnishing
- ¼ cup cotija cheese grated
- 2 tablespoons chopped cilantro optional for garnishing
Instructions
Preparation
- Preheat your grill to medium heat.
- In a bowl, combine the mayonnaise, Mexican-style cream, tajin spice, lime juice, salt, and paprika. Mix well and place in the fridge to chill.
- Brush the sweet corn cobs generously with melted butter and wrap each in aluminum foil.
Grilling
- Grill the wrapped corn cobs for about 15 to 18 minutes, turning them every 3 to 5 minutes to ensure even cooking until blistered.
- Remove from grill and carefully unwrap the foil. Allow to cool before handling.
Serving
- Brush the chilled creamy sauce generously onto each cob.
- Sprinkle with grated cotija cheese, additional tajin spice, and chopped cilantro.
- Serve immediately with lime wedges on the side.
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