Mexican Street Corn, also known as Elote, is a delicious and flavorful snack that’s popular in Mexico and has gained popularity worldwide. Here’s a simple recipe to prepare it at home:
- 4-6 ears of fresh corn on the cob
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled cotija cheese (or feta cheese as a substitute)
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon smoked paprika (optional)
- 1-2 cloves garlic, minced (optional)
- 1/4 cup fresh cilantro, chopped (optional)
- 2 limes, cut into wedges Salt and pepper to taste
- Grill or Roast the Corn:
- Preheat your grill to medium-high heat. Alternatively, you can roast the corn in the oven at 400°F (200°C).
- Remove the husks and silk from the corn, but leave the stems intact for easy handling.
- Grill or roast the corn, turning occasionally, until it’s cooked and slightly charred. This will take about 10-15 minutes. Make sure to get some nice charred bits for extra flavor.
- Prepare the Sauce:
- In a bowl, combine the mayonnaise, sour cream, minced garlic (if using), and the juice of one lime.
- Mix in the chili powder, smoked paprika (if using), and a pinch of salt and pepper. Adjust the chili powder to your desired level of spiciness.
- Coat the Corn:
- Once the corn is done, remove it from the grill or oven.
- Using a brush or a spoon, coat each ear of corn with the sauce mixture generously.
- Add Cheese and Garnishes:
- Roll the sauced corn in the crumbled cotija cheese, making sure it sticks to the mayonnaise mixture.
- Sprinkle chopped cilantro on top for extra flavor and a pop of color.
- Serve the Mexican Street Corn hot.
- Garnish with additional chili powder, lime wedges, and more cheese if desired.
Enjoy your homemade Mexican Street Corn! It’s a delightful combination of smoky, creamy, and tangy flavors. It’s a great addition to your summer barbecue or as a side dish for Mexican-themed meals.