Mexican Street Corn Recipe
Mexican street corn, or elote, is a popular Mexican street food featuring grilled corn on the cob coated in a creamy, tangy, and spicy mixture. This dish is a celebration of flavors, with the sweetness of the corn complemented by the richness of mayonnaise and sour cream, the sharpness of cotija cheese, and the kick of chili powder. Whether served as a street snack or a side dish, Mexican street corn is a delicious and satisfying treat that captures the essence of Mexican street food.
Equipment
- 1 Mixing Bowls
- 1 Cast Iron Skillet
- 1 Lemon Squeezer
Ingredients
- 5 ears sweet corn
- 4 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 1/2 cup cotija cheese crumbled
- 3 tablespoons cilantro chopped
- ½-1 teaspoon chipotle chili powder or ancho see notes
- Limes quartered
Instructions
- Set a grill's temperature to medium-high, or between 450 and 475 degrees Fahrenheit.
- Meanwhile, whisk together mayonnaise, Mexican crema, lime zest, lime juice, garlic, cayenne pepper, and chili powder in a mixing bowl. To taste, lightly season with salt and pepper. Put aside.
- After the grill has heated up, arrange the corn on it, allowing room between each one. Grill for approximately nine minutes, flipping every three minutes, or until all sides are roasted.
- One corn cob at a time, generously spray both sides with the mayonnaise mixture using a basting brush, and then top with cotija and chile powder.
- Add some cilantro and/or Mexican spicy sauce to finish. Repeat with the remaining corn after transferring to a baking sheet or serving plate.
Notes
- If you like less spice, you can use smoked paprika in place of the chipotle chili powder.
- Prepare extra corn as needed to double, treble, or quadruple this recipe quickly.
- For up to three days, store any leftovers in the refrigerator in an airtight container.