Street Corn Recipe

Fire up your taste buds with this vibrant Mexican street corn recipe, also known as elote! This dish captures the smoky, creamy, and tangy essence of street food, perfect for summer barbecues, taco nights, or any time you crave bold flavors. Easy to whip up and endlessly customizable, this recipe will have everyone reaching for another cob.

Recipe Overview

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This Mexican street corn bursts with smoky, charred corn, creamy sauce, and a zesty lime kick. It’s ready in under 30 minutes, making it a quick, crowd-pleasing side or snack. The combination of tangy cotija cheese, spicy chili powder, and fresh cilantro creates an unforgettable flavor explosion.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients List

• 4 ears of fresh corn, husked: Fresh corn provides sweet, juicy kernels that char beautifully.
• 2 tablespoons unsalted butter, melted: Adds richness and helps the corn caramelize on the grill.
• 1/4 cup mayonnaise: Creates a creamy base for the iconic elote coating.
• 1/4 cup Mexican crema or sour cream: Adds tangy, silky texture to the sauce.
• 1/2 cup cotija cheese, crumbled: Salty, crumbly cheese for authentic Mexican flavor.
• 1 teaspoon chili powder: Brings a smoky, spicy kick to balance the creaminess.
• 1/4 teaspoon smoked paprika: Enhances the smoky depth of the dish.
• 1 lime, juiced: Fresh lime juice adds a bright, citrusy zing.
• 1/4 cup fresh cilantro, chopped: Fresh, herbaceous garnish for color and flavor.
• Salt to taste: Enhances the natural sweetness of the corn.

Note: Use fresh corn for the best texture and flavor, and crumble cotija cheese finely for even coating.

Step-by-Step Instructions

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1. Preheat the grill: Heat your grill to medium-high (about 400°F). A hot grill ensures those gorgeous charred marks that define elote’s smoky flavor.
2. Grill the corn: Brush corn ears with melted butter and place them on the grill. Cook for 10-12 minutes, turning every 2-3 minutes, until kernels are tender and slightly charred. The smoky aroma will fill the air as the corn caramelizes.
3. Prepare the sauce: In a small bowl, mix mayonnaise, Mexican crema (or sour cream), and lime juice until smooth. This creamy, tangy sauce is the heart of elote’s addictive flavor.
4. Coat the corn: Remove corn from the grill and brush generously with the creamy sauce, covering all sides. The warm corn will soak up the sauce’s tangy richness.
5. Add toppings: Sprinkle crumbled cotija cheese over the sauced corn, followed by a dusting of chili powder and smoked paprika. The cheese adds a salty bite, while the spices bring warmth and color.
6. Garnish and serve: Finish with a sprinkle of fresh cilantro and a pinch of salt. Serve immediately with lime wedges for an extra zesty squeeze.

Tips for Success

• Char for flavor: Don’t skip the grilling step; the smoky char is key to authentic elote taste.
• Use fresh corn: Fresh corn ensures sweet, juicy kernels that hold up well on the grill.
• Balance the sauce: Adjust lime juice to taste for a perfect tangy-creamy balance.
• Crumbled cheese consistency: Finely crumble cotija for even distribution and maximum flavor in every bite.
• Serve hot: Elote tastes best fresh off the grill when the sauce is melty and warm.

Serving Suggestions

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Serve Mexican street corn as a standout side at your next barbecue or taco night, paired with grilled meats or veggie tacos. For a fun presentation, insert wooden skewers into the cobs for easy handheld eating. Offer extra lime wedges and a small bowl of chili powder for guests to customize their spice level. Pair with a refreshing agua fresca or cold Mexican beer to complement the bold flavors.

Storage Tips

• Room Temperature: Let corn cool to room temperature (no more than 2 hours) before storing to avoid spoilage.
• Refrigeration: Wrap sauced and topped corn tightly in foil or store in an airtight container in the fridge for up to 3 days. Reheat on a grill or in the oven at 350°F for 5-7 minutes.
• Freezing: Remove kernels from the cob and freeze in a freezer-safe bag for up to 2 months. Reheat and add fresh sauce and toppings before serving for best results.

FAQs

Can I make this without a grill?
Yes, cook corn under a broiler for 8-10 minutes, turning occasionally, to achieve a similar charred effect.

What can I use instead of cotija cheese?
Feta cheese is a great substitute, offering a similar salty, crumbly texture.

Can I make this recipe vegan?
Use vegan mayonnaise and sour cream, and swap cotija for a vegan cheese or nutritional yeast.

How do I make it less spicy?
Reduce or omit chili powder and use only smoked paprika for a milder flavor.

Can I prepare the sauce ahead of time?
Yes, mix the sauce up to 2 days in advance and store in the fridge for quick assembly.

Conclusion

This Mexican street corn recipe brings the vibrant flavors of elote right to your table. It’s quick, delicious, and sure to impress at any gathering. Give it a try and share your colorful creations with us in the comments or on social media!