“My sister-in-law made this recipe once and I couldn’t stop eating it.”
This iconic street food, often called “Elote,” blends the natural sweetness of corn with creamy, zesty toppings and bold seasonings. In this guide, we’ll take a look at the cultural roots of Mexican street corn, show you how to whip it up at home, and answer some common questions about this flavorful favorite.
Mexican Street Corn
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh corn | 4 ears |
| Mayonnaise | 1/4 cup |
| Sour cream | 1/4 cup |
| Cotija cheese, crumbled | 1/2 cup |
| Chili powder | 1 teaspoon |
| Paprika | 1/2 teaspoon |
| Lime wedges | As needed |
| Fresh cilantro, chopped (optional) | To taste |
Instructions:
- Heat the Grill: Preheat your grill to medium-high.
- Prep the Corn: Remove husks and silk from each ear, keeping the stalks intact to use as a handle.
- Grill Corn: Place the corn directly on the grill grates. Turn occasionally and grill for 8–10 minutes, until the kernels are lightly charred and tender.
- Mix Sauce: In a small bowl, stir together the mayonnaise and sour cream until smooth.
- Cool Slightly: Remove grilled corn from the heat and let it sit for a few minutes until safe to handle.
- Apply Sauce: Use a spoon or brush to coat each ear of corn with the mayo-sour cream blend.
- Add Toppings: Sprinkle each ear with crumbled Cotija cheese, followed by a dusting of chili powder and paprika.
- Finish with Lime: Squeeze fresh lime juice over the top for a bright, tangy finish.
- Optional Garnish: Add chopped cilantro if desired, for a fresh, herbal note.
- Serve: Enjoy your Mexican Street Corn warm and fresh off the grill for maximum flavor!