Mexican Street Corn (Elote)
Mexican street corn, or elote, combines sweet corn with a creamy dressing, tangy cheese, and zesty spices for a delightful summer snack that celebrates community and flavor.
Ingredients
Main Ingredients
- 4 ears ears of corn, husked Fresh sweet corn works best.
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup crumbled feta cheese or cotija cheese Feta or cotija adds a salty richness.
- 2 tablespoons lime juice Provides a refreshing zing.
- 1 teaspoon chili powder Adjust based on spice preference.
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 bunch Fresh cilantro For garnish.
- 2 pieces Lime wedges For serving.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your grill or stovetop grill pan to medium-high heat. Alternatively, you can boil the corn in salted water.
- If grilling, place the corn directly on the grill grates. Rotate occasionally and cook for about 10-12 minutes until the corn kernels become tender and slightly charred.
- If boiling, cook the corn in salted water for about 5-7 minutes or until tender. Once cooked, remove the corn and let it cool briefly.
Sauce Preparation
- In a bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix well to create a creamy sauce.
Coating and Serving
- Once the corn is done cooking, use a pastry brush or spoon to generously coat each cob with the creamy mixture.
- Sprinkle crumbled feta or cotija cheese over the coated corn, ensuring even coverage. Press the cheese gently into the sauce for better adhesion.
- For an extra kick, sprinkle a bit more chili powder on top.
- Serve the Mexican street corn immediately with fresh cilantro and lime wedges on the side.
Notes
Best served fresh and hot. For potlucks, consider cutting the corn off the cob for easy serving. Pair with sides like fresh salsa, guacamole, or a light salad.