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Love Sweet Corn? You Need To Try This Easy Mexican Street Corn

How to Make Elotes (Mexican Street Corn) - four corn on the cob smothered in creamy elote sauce

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! :-)

Related: 10 Corn On The Cob Hacks You Need To Try

How To Make Elotes (Mexican Street Corn)

Adapted from Serious Eats

How to Make Elotes (Mexican Street Corn)- corn on the cob, lime wedges, mayo, Mexican crema, crumbled cotija cheese, chopped cilantro, mincedbgarlic 1/2 tsp chili powder

Ingredients:

  • 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.

How to Make Elotes (Mexican Street Corn) - grilled corn on the cob with a little char

Instructions:

Start by grilling the corn to your liking, then cover the corn loosely with foil and set it aside while you prepare the topping.

How to Make Elotes (Mexican Street Corn) - stirring the topping ingredients together

In a casserole dish, combine the mayo, crema, cheese, chopped cilantro, minced garlic, and chili powder and stir well to combine.

How to Make Elotes (Mexican Street Corn) - rolling the grilled corn on the cob in the creamy topping

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!)

How to Make Elotes (Mexican Street Corn) - squeezing a lime wedge on the finished elote

Serve your finished elotes with lime wedges. It makes a great side for tacos, honey lime chicken enchiladas, and any of your other Mexican favorites!

What’s your favorite way to eat fresh sweet corn?

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  • Here where I live in Colorado we can buy this very same thing, but the corn is off the cob and it is served in a cup with a spoon. Lol, and there is considerably more than a 1/2 teaspoon of chili powder!

  • I’m like you, Jill…I can eat my weight in plain ole buttered corn on the cob! But this is an awesome way to eat it too. We love it. But, it takes too long (for me) to grill it so I precook it in the microwave (see my note below) and then throw it on the grill to get the marks and the flavor.

    My favorite way to cook fresh, cleaned, corn on the cob is to wrap it in a paper towel….don’t dry off the corn, you want that little bit of moisture….then microwave it for about 2 minutes per ear. If I’m fixing 4 ears I usually start with maybe 5-6 minutes. It’s tender, but still has a crunch, not soft and mushy like boiling water often makes it. You can leave it wrapped in the hot and steamy paper towel and it’ll continue to “cook” a little longer, if you want less crunch. Another way: put the ears in a covered dish with a an inch or so of water, then microwave at the 2 min per ear, plus or minus…you be the judge, and voila! Excellent quick, easy corn on the cob. Enjoy!

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