Mexican Street Corn
Mexican street corn, or elote, is a delightful dish where sweet corn is grilled and smothered in a creamy sauce, showcasing vibrant flavors that are perfect for summer gatherings.
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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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Notes
For a vegan version, substitute mayonnaise and cream with plant-based alternatives, and use nutritional yeast instead of cheese.