Elote, or Mexican street corn, is that summer carnival of flavors you didn’t know you needed until you’ve had it—juicy, charred corn slathered in creamy, tangy goodness. It’s like a fiesta on a stick, and I swear, the first time I tried it, I was transported straight to a bustling street market, even though I was just standing in my backyard. Whether you’re planning a last-minute barbecue or just want to spice up an ordinary Tuesday night, this recipe will have you singing along to mariachi tunes in no time.
Steps
- Begin by bringing a large pot of salted water to a boil over medium-high heat. Add the corn ears and cook them until they are tender, which should take around 10 minutes. Alternatively, you can cook them in an instant pot if preferred.
- If desired, brush the cooked corn with melted butter before grilling. Grill the corn over medium heat until it is slightly charred on all sides for added flavor.
- Combine mayonnaise and Mexican crema in a small bowl. Spread this mixture evenly over the cooked corn cobs, ensuring each ear is well coated.
- Generously sprinkle the corn with freshly grated cotija cheese. Add chili powder or tajin to taste and garnish with chopped cilantro if desired.
- Serve the prepared Elote corn immediately, with lime wedges on the side for squeezing over the top before eating. Enjoy this delicious Mexican street corn as a flavorful side dish.
Ingredients
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema or sour cream
- ½ cup Cotija cheese, freshly grated (or queso fresco)
- Chili powder or Tajín, to taste
- 1 lime, quartered
- Fresh chopped cilantro, for garnish (optional)
Nutritional Values
Calories: 648kcal | Carbohydrates: 80g | Protein: 24g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 1264mg | Potassium: 1096mg | Fiber: 8g | Sugar: 24g | Vitamin A: 1176IU | Vitamin C: 44mg | Calcium: 448mg | Iron: 4mg
FAQ
- What is Elote?
- Elote, which translates to “corn cob” in Spanish, refers to Mexican street corn. It involves grilling corn on the cob, coating it with a creamy mayonnaise sauce, and garnishing it with chili powder, cheese, and lime.
- Can I prepare Elote in advance?
- Yes, you can cook the corn ahead of time and store it in the refrigerator. When you’re ready to serve, brush the corn with melted butter and grill it until slightly charred before adding the toppings.
- Is it possible to freeze Elote?
- Elote can be prepared for freezing by blanching the corn in boiling water for a few minutes. After cooling, store the corn in a freezer-safe container for up to six months. Thaw in the refrigerator overnight before grilling and adding toppings.
- What are some alternatives if I can’t find Cotija cheese?
- If Cotija cheese is unavailable, you can use finely grated parmesan cheese as a substitute for a similar texture and flavor.
- What if I prefer corn off the cob?
- If you enjoy corn cut from the cob, consider making Esquites, which is a Mexican corn dish served in a cup and provides a similar flavor profile to Elote.
Tips
- Choose Your Corn Wisely: While white corn is traditionally used in Mexico for elotes, you can substitute it with yellow corn if preferred. This flexibility allows you to use what’s available while still achieving delicious results.
- Easy Handling Tip: To make the corn easier to handle while grilling or eating, consider leaving the stem end attached for a natural handle. Alternatively, insert a long wooden skewer into the end of the corn for a convenient grip.
- Prep in Advance: For convenience, cook the corn ahead of time and store it in the fridge. When you’re ready to serve, simply brush it with melted butter, grill until slightly charred, and add the toppings for a quick and easy assembly.
- Freezing Option: If you want to make elotes in advance, blanch the corn cobs in boiling water, let them cool, and store them in a freezer-safe container for up to six months. Thaw overnight in the fridge, grill, and add toppings when ready to serve.
Equipment
- Grill or Instant Pot – If you plan to grill the corn or use an Instant Pot for cooking.
- Large Pot – For boiling the corn if not using a grill or Instant Pot.
- Wooden Skewers – Useful for holding the corn while grilling or serving.
- Basting Brush – For spreading melted butter or the mayo/crema mixture onto the corn.
- Cheese Grater – If buying a block of Cotija cheese, you’ll need a grater to freshen it up.
