Get ready to experience – elote, the ultimate Mexican street corn!
The combination of sweet corn, salty cheese, creamy mayo, smoky chile, spicy hot sauce, and tangy lime is absolutely incredible and will leave you craving more.
This authentic elote recipe is easy to make at home and pairs perfectly with any savory dish.
To get started – ‘mise en place’ gather your ingredients and prepare them for easy assembly.
Once you’ve cooked your corn (boiling or grilling work great!), let it cool a bit before applying mayo
(pro tip: use a pastry brush for even spreading)
and rolling it in grated cotija cheese (queso fresco works as well).
Finally, add a burst of flavor with lime, chili powder, and your personal favorite hot sauce.
Trust me, this is a tasty treat!
Elote: Mexican Street Corn Ingredients:
- Fresh corn on the cob
- Sour cream
- Mayonnaise
- Cilantro, finely chopped
- Garlic finely minced
- Cayenne powder
- Cumin powder
- Lime juice
- Cotija cheese, crumbled, or queso fresco
Elote: Mexican Street Corn Tips and Tricks:
To make the best elote, follow these tips and tricks:
- Use fresh corn on the cob, preferably in season. It is always sweeter in season.
- Remove the husks and silks from the corn before grilling.
- Grill the corn for a smokey flavor, or boil it
- Mix the sauce ingredients in a small bowl and taste for seasoning. Adjust the amount of lime juice, garlic, and chili powder to your liking.
- Crumble the cotija cheese with your fingers or a fork. You can substitute queso fresco, or feta, if you can’t find cotija.
- Brush the sauce generously over the hot corn and sprinkle with cheese, cilantro, and chili powder. Serve with lime wedges for squeezing over the corn.
Elote-licious: The Best Mexican Street Corn
Equipment
Ingredients
- 4 ears fresh corn, husk removed
- 1/4 cup sour cream
- 1/4 cup mayonaise
- 1/4 cup cilantro + 2 Tbsp for garnish finely chopped
- 1 clove garlic finely minced
- 1/4 tsp cayenne powder
- 1/4 tsp cumin powder
- 2 Tbsp lime juice
- 1/3 cup cotija cheese crumbled, or queso fresco If you don't have cotija, it is ok to skip, but it is what makes it authentic. Parmesan just does not work
- 1/2 tsp cayenne or chili powder for garnish
Instructions
- Mix, the sauces, garlic, and spices, and let sit
- Heat grill over medium-high heat and lightly grease the grill with oil. Insert each ear into the skewers. Grill the ears for about 7-10 minutes or until they are tender and charred on all sides.
- When done, take off grill and let cool for a few minutes
- Place crumbled cheese on a dinner plate. Prepare the ears one at a time, first sprinkle the Adobo on the ear, then coat it with the sauce, roll it on the plate with cheese, and finally sprinkle the chili powder, and cilantro garnish (optional). Repeat the with the remaining ears.
- Burn your mouth because it tastes so good, you can't wait to let it cool off.
Nutrition
Elote-licious: The Best Mexican Street Corn Pairs well with:
I put some Ranch dressing in it, cuz everything is better with Ranch – and Yep
Hi there. I am glad you liked it. Ranch is a good idea, I will try it next time I make it.
Be Kind,
Frank