Mexican Street Corn
Mexican Street Corn, or Elote, is a quintessential street food that captures the vibrant flavors of Mexico. This dish features charred, juicy corn coated in a creamy, tangy sauce made with mayonnaise, sour cream, lime, and a touch of garlic. A generous dusting of crumbled queso fresco or cotija cheese adds a salty, creamy bite, while chili powder and cayenne bring a subtle heat.Finished with fresh cilantro and an extra squeeze of lime, this Mexican delicacy is perfect as a summer snack, a bold side dish, or a crowd-pleasing party appetizer. Whether grilled or charred in a skillet, Mexican Street Corn promises to delight your taste buds with its smoky, zesty, and creamy combination of flavors.
Equipment
- Cast-Iron Skillet or Grill: For charring the corn to perfection.
- Mixing Bowls To prepare the sauce and hold the cheese.
- Tongs or Corn Holders: For flipping the corn during cooking and applying toppings.
- Serving Plate: For beautifully presenting the prepared corn.
Ingredients
- 2 ears of corn shucked
- 2 oz queso fresco or cotija cheese, finely crumbled
- 1 lime juiced
- 2 tbsps good mayonnaise
- 1 tbsp sour cream
- ¼ tsp chili powder
- ⅛ tsp garlic powder
- 1 tbsp butter softened
- a handful of cilantro (or as much as you like), chopped
- a pinch of cayenned pepper or pico de gallo seasoning
Instructions
- Follow directions to shuck corn. This also cooks the corn, so there is no need to boil it first.
- Next, make the sauce. Combine sour cream, mayonnaise, chili powder, half of the lime juice, cilantro, and garlic powder. Set in the fridge to chill.
- For the cheese, spread the crumbles out evenly on a plate and set aside.
- Once the corn is shucked, heat up a large cast-iron skillet on medium-high heat. (If you have access to a grill, use it instead.)
- Slightly char the whole corn and set aside to cool for a few minutes before spreading it with some butter.
- Next, slather on the sauce, covering all those delicious kernels.
- Roll the corn in the cheese crumbles, covering the whole corn. Top with cayenne pepper, more chopped cilantro, and an extra squeeze of lime.
Notes
Preparation Tips:
- For optimal flavor, use fresh, in-season corn.
- If queso fresco or cotija is unavailable, feta cheese can serve as a suitable substitute.
Flavor Enhancements:
- Add a drizzle of hot sauce or a sprinkle of Tajín for an extra kick.
- Mix some grated Parmesan with the cheese crumbles for a richer taste.
Serving Suggestions:
- Pair with tacos, fajitas, or grilled chicken for a complete Mexican-inspired meal.
- Serve as a vibrant addition to BBQs, potlucks, or summer gatherings.
Storage:
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently or enjoy cold as a salad-style dish.
Nutrition
Calories: 236kcalCarbohydrates: 22gProtein: 9gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 38mgSodium: 278mgPotassium: 330mgFiber: 3gSugar: 7gVitamin A: 700IUVitamin C: 16mgCalcium: 182mgIron: 1mg
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