Ahhh yes — Mexican Street Corn (Elote) 🌽🔥—creamy, tangy, spicy, and slightly smoky. It’s pure summer magic in your hands. Let’s break it down so you can make it at home exactly like the vendors sell it on the streets.
Classic Mexican Street Corn (Elote)
Ingredients (serves 4)
- 4 ears of corn, husks removed
- 3–4 tbsp mayonnaise (or Mexican crema for authenticity)
- ½ cup Cotija cheese (or feta if unavailable)
- 1 tsp chili powder (or smoked paprika)
- 1 lime, cut into wedges
- Salt to taste
- Optional: chopped cilantro for garnish
How
- Grill the corn
- Preheat grill to medium-high.
- Grill corn 8–10 minutes, turning occasionally, until lightly charred.
- Can also roast in oven at 425°F / 220°C for 15–20 minutes.
- Coat with sauce
- Brush warm corn with mayonnaise or crema.
- Roll or sprinkle generously with crumbled Cotija cheese.
- Season & serve
- Sprinkle chili powder or smoked paprika on top.
- Squeeze lime over the corn.
- Garnish with cilantro if you like. Serve immediately.
Pro Tips
- Char = flavor: Don’t skip it! Even a stovetop pan works.
- Balance: Mayonnaise + cheese + lime = creamy, salty, tangy perfection.
- Kick it up: Add a drizzle of hot sauce or Tajín seasoning.
- Street-style eating: Serve on a stick or cut the kernels off for Esquites (cup-style version).
Variations
- Esquites (cup corn): Off the cob, mix corn with mayo, cheese, lime, chili powder, cilantro, and a little butter.
- Spicy version: Mix chili-lime powder into mayo for extra heat.
- Cheesy baked version: Brush corn with mayo, sprinkle cheese, and broil for 3–5 minutes.
If you want, I can give a step-by-step “street food at home” method with an oven, stovetop, or grill, so you get that authentic char and flavor even without a grill.
Do you want me to do that?
