Mexican-Style Street Corn, also known as “Elote,” is a popular and irresistible grilled corn treat sold by street vendors in Mexico. This recipe brings the flavors of this messy, cheesy, and spicy delight straight to your home grill. The corn is first tossed with oil and chili powder before grilling, resulting in juicy and flavorful ears. The creamy sauce, typically made with Mexican crema, is skillfully recreated using a combination of mayonnaise, sour cream, cilantro, garlic, lime juice, and more chili powder. The creamy mixture, mixed with crumbled queso fresco or Cotija cheese, is generously coated on the grilled corn to create an explosion of taste. Whether you’re hosting a barbecue or looking for a unique side dish, Mexican-Style Street Corn is sure to be a hit!
SERVES 6
INGREDIENTS:
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro
- 1 garlic clove, minced
- ¾ teaspoon chili powder
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper (optional)
- 4 teaspoons lime juice
- 2 ounces queso fresco or Cotija cheese, crumbled (½ cup)
- 4 teaspoons vegetable oil
- ¼ teaspoon salt
- 6 large ears corn, husks and silk removed
INSTRUCTIONS:
- In a large bowl, combine mayonnaise, sour cream, minced cilantro, minced garlic, ¼ teaspoon chili powder, pepper, cayenne (if using), lime juice, and crumbled queso fresco or Cotija cheese. Mix until well combined. Set aside.
- In a separate large bowl, combine vegetable oil, salt, and the remaining ½ teaspoon of chili powder. Add the husked and silk-free corn ears to the bowl, and toss them until evenly coated with the oil mixture.
- FOR A CHARCOAL GRILL: Open the bottom vent of the grill completely. Light a large chimney starter filled with charcoal briquettes (about 6 quarts). Once the top coals are partially covered with ash, pour them evenly over half of the grill. Set the cooking grate in place, cover the grill, and open the lid vent completely. Heat the grill until it becomes hot, which typically takes around 5 minutes.
- FOR A GAS GRILL: Turn all the burners of the gas grill to high, cover it, and let it heat up until it becomes hot, which usually takes about 15 minutes. Keep all the burners on high.
- Clean and oil the cooking grate of the grill to prevent the corn from sticking.
- Place the corn ears on the grill, preferably on the hot side if using a charcoal grill.
- Cook the corn, turning as needed, until lightly charred on all sides. This typically takes about 7 to 12 minutes.
- Transfer the grilled corn to the bowl with the creamy sauce and cheese mixture. Toss the corn until thoroughly coated.
- Serve the Mexican-Style Street Corn immediately, and revel in the delicious flavors and textures that this delightful dish brings to your table.
TIPS:
- Corn Selection: Choose fresh, large ears of corn with the husks intact and free from blemishes. The husks should be green and tightly wrapped around the kernels.
- Husking and Silking Corn: Before grilling, remove the husks and silks from the corn ears to ensure even cooking and easy access to the corn for seasoning.
- Oil Coating: Tossing the corn with oil, salt, and chili powder before grilling helps prevent it from drying out and sticking to the grill grate.
- Cheese Selection: Use queso fresco or Cotija cheese, both of which work well with this recipe. If neither is available, you can substitute with grated Pecorino Romano cheese for a similar taste experience.
- Grilling Time: Grill the corn until lightly charred on all sides, turning as needed. This will take approximately 7 to 12 minutes, depending on the heat of your grill.
Mexican-Style Street Corn is a perfect addition to any summer gathering, barbecue, or fiesta. With its creamy, tangy, and cheesy goodness, it’s a dish that will be devoured in no time. Enjoy the burst of flavors and the undeniable allure of this classic Mexican treat!
