To make Mexican street corn (Elotes), follow these steps for a delicious, creamy, and flavorful dish:
Ingredients
- Fresh corn on the cob (4-6 ears)
- Mayonnaise (about ¼ cup)
- Mexican crema or sour cream (about ¼ cup)
- Cotija cheese, crumbled (about ½ cup)
- Fresh lime juice and zest (from 1 lime)
- Chili powder or smoked paprika (¼ teaspoon)
- Garlic (1-2 cloves, crushed or minced)
- Fresh cilantro, chopped (a small handful)
- Olive oil or cooking spray
- Salt, to taste
Instructions
- Prepare the corn:
- Grill the corn on medium-high heat for about 10-12 minutes, turning every 3 minutes until slightly charred and smoky. You can grill with husks on (soak husks in water first) or off for more char marks.
- Alternatively, you can roast the corn in the oven at 400-425°F for 20-35 minutes or sauté kernels in a skillet until tender.
- Make the creamy sauce:
- In a bowl, mix mayonnaise, Mexican crema (or sour cream), lime zest and juice, crushed garlic, chili powder or smoked paprika, and salt.
- Assemble:
- If using corn on the cob, brush or slather the grilled corn with the creamy sauce.
- Sprinkle generously with crumbled cotija cheese and chopped cilantro.
- Serve with lime wedges for extra zest.
- Optional:
- For corn off the cob (Esquites style), cut kernels off the cob and toss them in the sauce, then top with cheese and cilantro.
Tips
- For extra heat, add cayenne pepper or chipotle chili powder.
- If cotija cheese is unavailable, feta or Parmesan can be used as substitutes.
- To make it easier to eat, insert a skewer into the cob before grilling.
- This dish pairs well with Mexican meals like quesadillas or taquitos
This recipe takes about 20-25 minutes and is a perfect side for summer barbecues or Mexican dinners. Enjoy your authentic Mexican street corn!
