Hey there! I’m Jacob Allen, and I grew up working on my dad’s food truck. Now, I’m a chef who loves crafting new dishes.
On my blog, Beyond the Bayou, I share cooking tips, delectable recipes, and unique food ideas. Join me for some culinary adventures and let’s explore the world of flavors together!
I recently learned about Mexican Street Corn, or elote, at a food festival I attended. It’s a popular Mexican snack featuring grilled corn on the cob, smothered in a creamy mixture of mayonnaise, cheese, lime, and chili powder. I can’t wait to make it at home for a flavorful and fun side dish.
What is Mexican Street Corn?
Mexican Street Corn, also known as “elote,” is a popular street food in Mexico and many parts of the United States. It’s typically made with whole ears of corn, which are either grilled or boiled, then coated with a mixture of mayonnaise or crema (Mexican sour cream), rolled in crumbled cheese (like cotija or feta), and sprinkled with chili powder, lime juice, and sometimes fresh cilantro.
Elote is often sold by street vendors, who serve it on a stick or in a cup, making it easy to eat while on the go. The combination of smoky, creamy, tangy, and slightly spicy flavors makes it a delicious and satisfying snack.
The variations can be extensive, with different toppings and seasonings added according to personal taste.
Mexican Street Corn Recipe
Equipment
- Grill or stovetop grill pan
- Tongs
- Mixing Bowl
- Brush or spoon for spreading sauce
- Serving platter or plate
Ingredients
- 4 ears of corn husked and cleaned
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup cotija cheese crumbled (or feta cheese if cotija is not available)
- 1 lime cut into wedges
- 1 tsp chili powder optional
- Fresh cilantro chopped (optional)
- Salt to taste
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Grill the corn for 10-15 minutes, turning occasionally, until it’s nicely charred and cooked through. If you don’t have a grill, you can broil the corn in the oven or use a stovetop grill pan.
- Prepare the Sauce: In a bowl, mix together the mayonnaise and sour cream or Mexican crema. Add a pinch of salt to taste.
- Coat the Corn: Once the corn is cooked, use a brush or a spoon to coat each ear with the mayonnaise and sour cream mixture.
- Add the Cheese and Seasonings: Roll or sprinkle the corn in the crumbled cotija cheese to cover it evenly. Sprinkle with chili powder for a bit of heat and add chopped cilantro if desired.
- Serve with Lime: Serve the corn with lime wedges on the side. Squeeze fresh lime juice over the corn before eating for a burst of citrus flavor.