Oh my goodness, get ready for a flavor explosion! If you haven’t tried authentic Mexican street corn, or *elote*, you are seriously missing out. It’s this incredible, slightly messy, totally delicious corn on the cob that you find at little stands all over Mexico. The first time I had it, I was hooked! It’s got this amazing creamy, spicy, zesty kick that just makes you want more. Forget boring boiled corn; this mexican street corn recipe takes it to a whole new level. It’s so easy to whip up, but tastes like you spent hours, and trust me, everyone goes absolutely nuts for it!
Why You’ll Love This Mexican Street Corn Recipe
Seriously, you’re going to be obsessed with this mexican street corn recipe. Here’s why:
- Super Speedy: We’re talking like, under 30 minutes from start to finish! Perfect for a quick side dish.
- Crazy Easy: Even if you’re not normally a cook, you can totally nail this. It’s seriously just a few simple steps.
- Taste Sensation: It’s that perfect mix of creamy, tangy, spicy, and cheesy. Your taste buds will thank you!
- So Versatile: Amazing at BBQs, parties, or just a weeknight treat. Goes with just about everything!
Authentic Mexican Street Corn Ingredients
Alright, let’s talk about what makes this elote recipe sing! You don’t need much, but using good stuff really makes a difference. Here’s what you’ll want to grab:
First up, the star of the show: 4 ears of fresh corn. Make sure they’re husked, just ready to hit the heat!
For that irresistible creamy coating, we’ve got 1/2 cup of mayonnaise – not the light stuff, trust me! Also, toss in 1/4 cup of sour cream for a little tang.
We need some zing, so grab 1 lime, juiced. And for that garlicky punch, 1 clove of garlic, minced. Don’t skip it!
Then, the flavor boosters: 1/4 teaspoon of chili powder (plus more for dusting later!) and a pinch of salt, just to make everything pop.
The crowning glory is the cheese! You’ll want 1/2 cup of crumbled cotija cheese. If you can’t find cotija, which is a salty, crumbly Mexican cheese, don’t sweat it – feta cheese is a really great substitute, though maybe a touch milder.
And for a pop of freshness, finish it off with 2 tablespoons of chopped fresh cilantro.
Step-by-Step Guide to Making Mexican Street Corn
Now for the fun part! Making this mexican street corn recipe is actually really straightforward, but paying attention to these little details will make your elote absolutely amazing. We’re going for that perfect char and creamy, zesty bite!
Grilling the Corn to Perfection
First things first, get your grill screaming hot! We’re talking medium-high heat, nice and ready. Lay those husked corn ears right on the grates. Let ’em cook for about 10 to 12 minutes, turning them every few minutes so they get these beautiful, slightly charred grill marks all over. You want them tender but still a little crisp. If you don’t have a grill, no worries! You can totally roast these in your oven at 400°F (200°C) for about 20-25 minutes, just make sure to turn them halfway through so they cook evenly.
Crafting the Creamy Elote Sauce
While your corn is doing its thing on the grill (or in the oven!), you’re going to whip up the magic sauce. Grab a small bowl and just whisk together the mayonnaise, sour cream, that fresh lime juice, minced garlic, a good quarter teaspoon of chili powder, and a pinch of salt. Give it a good whisk until it’s all smooth and creamy. Taste it! Does it need a little more salt? More lime? Make it your own! If you’re feeling extra adventurous, you could even swirl in a little homemade chili garlic sauce for an extra kick!
Assembling Your Mexican Street Corn Masterpiece
Okay, the corn is grilled and gorgeous! Carefully spread that creamy sauce all over each ear. Don’t be shy! Then, generously sprinkle on that crumbled cotija cheese – or your feta substitute. Finally, give it a good dusting of extra chili powder and a sprinkle of fresh cilantro. Serve them up right away while they’re warm!
Tips for the Best Mexican Street Corn
You’re so close to elote perfection! Here are a couple of my go-to tricks to make sure your mexican street corn recipe turns out absolutely amazing every single time. First off, use the freshest corn you can find – it really makes a difference in sweetness and texture. And seriously, don’t skimp on the mayo and lime in the sauce; that’s where all the magic happens for that creamy, tangy flavor!
Variations and Substitutions for Elote
You know, the best part about this mexican street corn recipe is how easy it is to make it your own! Don’t have cotija cheese? No drama! Feta works like a charm, or even a mild queso fresco if you can find it. Want it spicier? Go for it! Add a pinch of cayenne to the sauce, or even some finely diced jalapeño. If you’re not a fan of cilantro, try some chopped green onions instead. For a dairy-free twist, you can try a vegan mayo and a sprinkle of nutritional yeast, though it won’t be quite the same tradition, it’s still yummy!
Serving and Storing Your Mexican Street Corn
This elote is honestly best served hot off the grill, with that creamy sauce still melty and the cheese warm. It’s the perfect side dish for any BBQ, taco night, or even just a casual get-together. If you happen to have any leftovers of this amazing mexican street corn recipe (which is rare in my house!), just pop them in an airtight container in the fridge. Store them for up to two days. To reheat, you can carefully warm them in the oven or even pop them back on the grill for a minute or two, but honestly, they’re still super tasty cold! It’s also great mixed into a Mexican street corn pasta salad, too!
Frequently Asked Questions about Mexican Street Corn
Got questions about whipping up this amazing mexican street corn recipe? I’ve got you covered! Here are some of the most common things folks ask:
What is the traditional cheese for Mexican street corn?
The classic cheese you’ll find on authentic elote is cotija. It’s a salty, firm Mexican cheese that crumbles really nicely. If you can’t get your hands on it, don’t worry! Crumbled feta cheese is a fantastic and widely available substitute that gives you a similar salty bite.
Can I make this mexican street corn recipe without a grill?
Absolutely! While grilling gives it that smoky char we all love, it’s totally not required. You can get a great result by roasting the corn in your oven at about 400°F (200°C) for 20-25 minutes, just be sure to turn the ears halfway through so they cook evenly.
How spicy is this mexican street corn recipe?
This recipe has a nice little kick, thanks to the chili powder, but it’s usually not overwhelmingly spicy for most people. It’s more of a warm, flavorful spice. If you like things really hot, though, definitely add a pinch of cayenne pepper to the sauce or a bit more chili powder as a garnish!
Nutritional Information for Mexican Street Corn
Just so you know, the nutritional info for this mexican street corn recipe is an estimate per ear. Things can vary a bit depending on your ingredients! Generally, you’re looking at around 350 calories, 25g of fat, 10g of protein, and 25g of carbs per serving. It’s definitely a treat, but oh-so worth it!
Print
Mexican Street Corn (Elote)
- Total Time: 22 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A popular Mexican street food, elote is grilled corn on the cob slathered with a creamy, spicy, and tangy sauce, then topped with cheese and chili powder.
Ingredients
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 clove garlic, minced
- 1/4 teaspoon chili powder, plus more for dusting
- Salt, to taste
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat your grill to medium-high heat.
- Grill the corn for about 10-12 minutes, turning occasionally, until lightly charred and tender.
- While the corn grills, prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, 1/4 teaspoon chili powder, and salt.
- Once the corn is cooked, carefully spread the sauce mixture evenly over each ear of corn.
- Sprinkle the crumbled cotija cheese over the sauce.
- Dust with additional chili powder and chopped cilantro.
- Serve immediately.
Notes
- If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) for 20-25 minutes, turning halfway through.
- For a spicier kick, add a pinch of cayenne pepper to the sauce.
- If cotija cheese is unavailable, feta cheese is a good substitute.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: mexican street corn recipe, elote recipe, grilled corn, mexican corn, street corn, easy elote, corn side dish