Is there anything that screams more summer than corn on the cob? I’m sure there could be other foods. Hello watermelon, mangos, grilled anything – but corn on the cob just takes me back. And here in Miami it is one of the only crops that withstands this summertime heat. Nothing better than fresh farm to table corn. So we’re making Mexican Street Corn – Elote.
While we grow corn here in Miami, one must consider the origins of ‘Mexican Street Corn’ as it has roots in Mexico City. Corn is a cornerstone of Mexican cuisine. Combine this traditional food with the ability to get ‘street food’ there in the city and you’ve got the perfect combo of a food that you can eat while walking. & it makes for a perfect little antojitos (aka a snack and/or a tapa).
What is Mexican Corn – Elote?
Elote is the corn on the cob (the whole cob). Elote is typically served with butter, mayonnaise, cotija cheese, and chili powder. If you’ve ever stumbled upon something called ‘esquites’ that’s when the corn has been cut off of the cob and then has all the fixings mixed in. Some might think this is the way to go. It is easier to eat, but there’s just something about eating the corn right off the cob. It almost just tastes better. Did you really eat corn if you didn’t get corn stuck in your teeth? I mean, come one!
Sour cream mixed with mayonnaise and no butter. That’s what I used. Some recipes use actual ‘crema’ which has a higher fat content than sour cream. Crema is also much thinner (the opposite of what you would think). The mix of the sour cream and the mayonnaise was a perfect combination to make sure the cotija cheese stuck to the cob! I didn’t substitute and use Greek yogurt. I wanted to keep the dish as close to the original recipe as possible. Yes, using Greek yogurt in recipes normally can work. However, I haven’t officially tried it out in this recipe. And if you can’t find Cotija cheese in your supermarket, some recipes will switch out and use feta and/or Parmesan cheese instead. I hope you find cotija cheese. It really does taste different and adds a unique taste and texture to this dish.
If you haven’t already figured out yet what’s on your menu for the Fourth of July, make sure to add this Mexican Street Corn. You’ll be using the BBQ anyways, so it’s a perfect side dish. My Watermelon, Mint, & Feta Salad would be another great addition to the menu. You can thank me later.
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Mexican Street Corn – Elote
Mexican Street Corn aka Elote is a popular street food found all over Mexico and in the US. Served on a stick, a little bit messy, & oh so delicious! It’s a perfect side-dish to bring to your next cookout/gathering.
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
- 4 large ears corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 scallion, sliced
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- 1/4 teaspoon black pepper
- Lime wedges, for garnish
- Chili powder for garnish & extra flavor
- Cilantro, for garnish
Instructions
- Preheat grill or grill-pan to medium-high.
- Grill corn, turning occasionally, until lightly charred and tender, 8-12 minutes total.
- Whisk mayonnaise, sour cream, scallion, lime juice, & pepper in a medium bowl.
- Coast using a brush or spoon each ear of corn with the sour cream mixture. Sprinkle with the crumbled cotija cheese. Sprinkle with chili powder (chipotle chili powder if you can find it!)
- Serve immediately with extra lime wedges.
Notes
* I used sour cream. Traditional Mexican Street Corn is made with crema which is a bit thinner than sour cream & also has more sodium. I did not use Greek Yogurt as a substitute, although I’m sure it could be. Aimed to keep this recipe as *authentic* as possible.
*If you have trouble finding cotija cheese you could substitute either feta cheese or parmesan cheese. While not the exact same taste, they’ll give the corn a different spin. Here in Miami many supermarkets now carry cotija cheese making it more readily available. Make sure to get your hands on it for a more authentic Mexican Street Corn.
*I did not add any salt in the recipe as it’s written. The cotija cheese was plenty enough for me. Feel free to add 1/8 teaspoon to 1/4 teaspoon – just make sure to taste it before adding!
- Prep Time: 5
- Cook Time: 10
- Category: Side Dishes
1 thought on “Mexican Street Corn – Elote”
Looks really delicious. Can’t wait to give this a try!