To make traditional Mexican elote (street corn on the cob), follow these steps:
- Cook the Corn: Grill fresh ears of corn until they are lightly charred all over. Alternatively, you can boil or steam the corn until tender, then grill briefly for char marks
- Prepare the Sauce: Mix mayonnaise with Mexican crema or sour cream. Some recipes add lime juice, chili powder, and a pinch of cayenne or hot sauce for extra flavor
- Coat the Corn: Spread the mayo-crema mixture evenly over the hot grilled corn
- Add Toppings: Generously sprinkle crumbled Cotija cheese (a salty Mexican cheese) over the coated corn. Then dust with chili powder or Tajín seasoning. Garnish with fresh chopped cilantro and serve with lime wedges to squeeze on top
- Serve Immediately: Elote is best enjoyed fresh and warm as a snack or side dish
Ingredients Summary
- Fresh ears of corn, husked
- Mayonnaise
- Mexican crema or sour cream
- Cotija cheese (or Parmesan as substitute)
- Chili powder or Tajín
- Fresh lime wedges
- Fresh cilantro (optional)
- Butter (optional, for brushing before or after grilling)
This simple yet flavorful preparation creates the iconic Mexican street corn known for its creamy, tangy, spicy, and cheesy taste
. For an easier-to-eat variation, you can make "elote en vaso" (corn in a cup) by cooking corn kernels and mixing them with the same sauce and toppings
. Enjoy your homemade elote!
