Elote (Mexican Street Corn)
Elote (Mexican Street Corn)
Grilled corn on the cob slathered in creamy, cheesy goodness.
Ingredients
- 4 ears of fresh corn, husked
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema (or sour cream)
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 1 tsp chili powder (adjust to taste)
- 1 tsp smoked paprika (optional, for extra depth)
- 1 garlic clove, minced (optional)
- 1 tbsp lime juice
- 1 tbsp chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Grill the Corn: Preheat a grill to medium-high heat (or use a stove-top griddle). Place the husked corn directly on the grill grates and cook, turning occasionally, until slightly charred and tender—about 8-10 minutes.
- Make the Creamy Coating: In a small bowl, mix together mayonnaise, crema (or sour cream), minced garlic (if using), and lime juice.
- Coat the Corn: Once the corn is grilled, brush or spread the creamy mixture evenly over each ear.
- Add the Toppings: Sprinkle the coated corn with crumbled cotija cheese, chili powder, smoked paprika (if using), and chopped cilantro.
- Serve and Enjoy: Serve immediately with extra lime wedges on the side for an extra burst of citrusy flavor!
Notes
Saffron’s Tips:
🌽 No Grill? No Problem! If you don’t have a grill, you can cook the corn under a broiler or boil it for a softer texture. 🧀 Cheese Substitutes: Cotija is traditional, but if you can’t find it, feta or Parmesan works well. 🔥 Make it Spicier: Add a pinch of cayenne or drizzle with hot sauce for an extra kick! 🍴 Street Food Style: Traditionally, elote is served on a stick for easy eating. If preferred, you can cut the corn off the cob and mix everything in a bowl for Esquites (Mexican street corn salad).- Posted by admin
- On February 3, 2025
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