Welcome to our vibrant and flavorful Mexican recipes section! Today, we’re sharing a delicious recipe for Mexican Street Corn, also known as Elote. This dish features grilled corn on the cob slathered in a creamy, tangy sauce and topped with crumbled cotija cheese, fresh cilantro, and a touch of lime. Perfect as a side dish or a snack, this recipe is sure to impress. Let’s get started!
Ingredients
- 6 to 8 medium ears sweet corn, husks removed
- 1/2 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1/2 cup chopped cilantro
- 1 clove garlic, minced
- 1/4 teaspoon ground chipotle pepper, to taste
- 2 teaspoons finely grated lime zest, from 1 lime
- 2 tablespoons lime juice, from 1 lime
- 1/2 cup cotija cheese, crumbled
- Lime wedges, to serve
Instructions
Step 1: Grill the Corn
- Preheat Grill: Preheat your grill to medium-high heat.
- Prepare Corn: Remove the husks and silks from the corn.
- Grill Corn: Place the corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and set aside.
Step 2: Prepare the Sauce
- Mix Sauce: In a medium bowl, combine the Mexican crema (or sour cream), mayonnaise, chopped cilantro, minced garlic, ground chipotle pepper, lime zest, and lime juice. Mix until well combined.
Step 3: Assemble the Mexican Street Corn
- Coat Corn: Using a brush or a spoon, generously coat each grilled ear of corn with the prepared sauce.
- Add Cheese: Sprinkle the crumbled cotija cheese over the coated corn.
- Garnish: Sprinkle additional chopped cilantro and a bit more ground chipotle pepper, if desired.
Step 4: Serve
- Serve with Lime Wedges: Serve the Mexican Street Corn immediately, with lime wedges on the side for squeezing over the top. Enjoy this vibrant and flavorful dish!
Cooking Notes and Tips
- Corn: Fresh, sweet corn is best for this recipe. If fresh corn is not available, you can use frozen corn on the cob.
- Crema: Mexican crema adds a tangy flavor, but if you can’t find it, sour cream works well as a substitute.
- Cheese: Cotija cheese is traditional for elote, but you can also use feta cheese if cotija is not available.
Variations
Spicy Mexican Street Corn
Add more ground chipotle pepper or a dash of hot sauce to the sauce for extra heat.
Herb-Infused Mexican Street Corn
Add a handful of chopped fresh basil or mint to the sauce for a fresh herbal twist.
Bacon-Wrapped Mexican Street Corn
Wrap each ear of corn with a strip of bacon before grilling for a smoky, savory addition.
Vegan Mexican Street Corn
Use vegan mayonnaise and vegan sour cream, and replace cotija cheese with a vegan cheese substitute.
Frequently Asked Questions (FAQs)
Can I make this dish ahead of time?
It’s best to grill the corn and prepare the sauce just before serving to ensure the freshest flavors and textures. However, you can mix the sauce ingredients ahead of time and store it in the refrigerator for up to a day.
How do I store leftovers?
Store any leftover corn in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the grill before serving.
What can I serve with Mexican Street Corn?
This dish pairs well with grilled meats, tacos, or as a side dish for a Mexican-themed meal. It’s also delicious on its own as a snack.
How can I make the dish healthier?
Use light mayonnaise and sour cream or substitute with Greek yogurt. You can also reduce the amount of cheese.
Mexican Street Corn (Elote) is a vibrant and flavorful dish that’s perfect for any occasion. With its creamy, tangy sauce and fresh toppings, it’s sure to be a hit. Enjoy making and sharing this delicious recipe with your family and friends!
