Ah, Mexican Street Corn—also called Elote—is a fun, flavorful treat! Here’s an easy way to make it at home:
🌽 Mexican Street Corn (Elote) Recipe
Ingredients (for 4 ears)
- 4 ears of corn, husked
- 2–3 tbsp mayonnaise
- ¼ cup cotija cheese, crumbled (or feta as a substitute)
- 1 tsp chili powder (adjust to taste)
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
- Salt to taste
- Butter (optional, for extra richness)
Instructions
- Grill the corn:
- Preheat a grill or grill pan to medium-high.
- Grill corn for 8–10 minutes, turning occasionally, until lightly charred on all sides.
- Coat with mayo:
- Brush each hot ear of corn with a thin layer of mayonnaise (this helps the toppings stick).
- Add toppings:
- Sprinkle generously with cotija cheese.
- Dust with chili powder and salt.
- Optional: sprinkle chopped cilantro for freshness.
- Serve with lime wedges:
- Squeeze lime juice over the top right before eating for a tangy kick.
Tips
- For a spicy kick, try mixing chili powder with smoked paprika or cayenne.
- You can also wrap the corn in foil and roast it in the oven if a grill isn’t available.
- Street-style elote is messy, but that’s part of the fun—eat it right off the cob!
If you want, I can also give a Mexican Street Corn Salad version that’s easier to eat with a fork—just as creamy and flavorful. Do you want me to do that?
