You’ve Got To Try This Elote Recipe!
Years ago my daughter Britta introduced us to Mexican street corn, or elotes (“el-OH-tays”), a grilled corn dish that is a very popular street food in Mexico. Given our love for both corn on the cob and Mexican food, we were eager to give this Mexican grill idea a try! (Don’t get me wrong — I could eat corn on the cob with butter and salt every day and never tire of it, but I like trying new things too!)
Once we tried this elote recipe, we were hooked! Fresh sweet corn is already great on its own, but add a hot grill and a few creamy and tangy ingredients on top, and you’ve got something truly magical on your hands! I highly recommend giving it a try — you may find it hard to go back to plain buttered corn! :-)
How To Make Elotes (Mexican Street Corn)
Adapted from Serious Eats
- 4-6 ears of corn
- 1/4 cup mayo
- 1/4 cup Mexican crema*
- 1/2 cup crumbled cotija cheese*
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- 1/2 tsp chili powder
- 1 lime
*If Mexican ingredients aren’t readily available where you live, you can use sour cream in place of crema and finely grated Parmesan cheese in place of cotija.
Start by grilling the corn to your liking, then cover the corn loosely with foil and set it aside while you prepare the topping.
In a casserole dish, combine the mayo, crema, cheese, chopped cilantro, minced garlic, and chili powder and stir well to combine.
Roll the grilled corn in the creamy mixture, ensuring that each one gets evenly coated on all sides. (You can take the more traditional approach of laying on each of the toppings individually, but this all-in-one method is a lot more efficient!)
What’s your favorite way to eat fresh sweet corn?