What is Mexican Street Corn (Elotes)?

Mexican Street Corn, or Elotes, is a popular street food in Mexico consisting of grilled or boiled corn on the cob that is slathered with a creamy mixture of mayonnaise and Mexican crema, seasoned with chili powder, lime juice, and then generously covered in crumbly Cotija cheese and fresh cilantro. This mexican street corn recipe is a explosion of sweet, savory, tangy, and spicy flavors.

Can I make this Mexican street corn recipe without a grill?

Absolutely! While grilling adds a wonderful smoky char, you can also boil or roast the corn. To roast, preheat your oven to 400u00b0F (200u00b0C) and roast the corn for 15-20 minutes, turning once, until tender. You can also use a grill pan on your stovetop to get some nice char marks for your mexican street corn recipe.

What can I use if I can't find Cotija cheese for this mexican street corn recipe?

Cotija cheese is ideal for its salty, crumbly texture. If it's unavailable, a good substitute would be finely crumbled feta cheese. While the flavor profile is slightly different, feta provides a similar salty and tangy punch that works well in this mexican street corn recipe.

How do I store leftover Mexican street corn?

Leftover Elotes can be stored in an airtight container in the refrigerator for up to 2-3 days. You can reheat it gently in the microwave or oven. Alternatively, you can cut the kernels off the cob and mix them with the sauce, creating an 'Esquites' style salad that's easy to store and enjoy cold or warmed. This versatile mexican street corn recipe holds up well!

Mexican Street Corn Recipe: 5 Steps to Authentic Elotes

Name: Authentic Mexican Street Corn (Elotes)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 ears fresh corn on the cob, husked; 1/4 cup mayonnaise; 1/4 cup Mexican crema (or sour cream thinned with a splash of milk); 2 tablespoons fresh lime juice, plus extra wedges for serving; 1/2 teaspoon chili powder (or to taste); 1/4 teaspoon ground cumin; Pinch of cayenne pepper (optional, for extra heat); 1/2 cup crumbled Cotija cheese; 2 tablespoons finely chopped fresh cilantro; Salt to taste

Ingredients

Scale

4 ears fresh corn on the cob, husked
1/4 cup mayonnaise
1/4 cup Mexican crema (or sour cream thinned with a splash of milk)
2 tablespoons fresh lime juice, plus extra wedges for serving
1/2 teaspoon chili powder (or to taste)
1/4 teaspoon ground cumin
Pinch of cayenne pepper (optional, for extra heat)
1/2 cup crumbled Cotija cheese
2 tablespoons finely chopped fresh cilantro
Salt to taste

Instructions

Step 1: Preheat your grill or grill pan to medium-high heat. If using an oven, preheat to 400°F (200°C) and line a baking sheet with foil.
Step 2: Grill the corn: Place the husked corn directly on the hot grill. Cook, turning occasionally, until kernels are tender and lightly charred on all sides, about 8-12 minutes. If roasting, place corn on the baking sheet and roast for 15-20 minutes, turning once, until tender. This char is key to a great mexican street corn recipe.
Step 3: While the corn cooks, prepare the creamy topping: In a small bowl, whisk together the mayonnaise, Mexican crema, 2 tablespoons of lime juice, chili powder, ground cumin, and cayenne pepper (if using). Season with a pinch of salt if desired, though Cotija cheese is quite salty.
Step 4: Assemble the Elotes: Once the corn is cooked, carefully transfer it to a serving platter. Generously brush each cob with the prepared creamy mixture, ensuring it’s evenly coated. This step is crucial for an authentic mexican street corn recipe.
Step 5: Finish and serve: Sprinkle the coated corn with crumbled Cotija cheese and chopped fresh cilantro. Serve immediately with extra lime wedges on the side for squeezing. This mexican street corn recipe is best enjoyed warm!

Notes

For an even deeper smoky flavor, you can briefly char the husked corn directly over an open flame before grilling. If you can’t find Mexican crema, a good quality sour cream thinned with a little milk or lime juice works well. This mexican street corn recipe is best served fresh!

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dishes
Cuisine: Mexican

Nutrition

Serving Size: 1 cob
Calories: 280 kcal
Sugar: 8g
Sodium: 450mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 8g
Cholesterol: 35mg

Keywords: Mexican street corn recipe, Elotes recipe, grilled corn, Mexican corn, corn on the cob, street food, Cotija cheese, side dish, summer recipe, spicy corn

Ingredients

Instructions

Notes

Nutrition

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