Mexican street corn, or elote, is like a fiesta on a cob—sweet, smoky, and a little messy, but that’s part of its charm, right? I remember the first time I tasted it at a pop-up stand in Austin. It was hot and sticky, and the corn was dripping with creamy goodness and crumbled cheese. Now, I can’t pass by without grabbing one, and oh, the anticipation is half the fun!
Steps
- Boil a large pot of salted water over medium-high heat, then add the corn and cook for approximately 10 minutes until tender. Alternatively, use an instant pot for cooking.
- (Optional) Once cooked, brush the corn with melted butter and grill over medium heat until slightly charred on all sides.
- Combine mayonnaise and Mexican crema in a bowl and spread a thin layer over each corn cob evenly.
- Generously sprinkle cotija cheese over the corn, then add chili powder to taste. Garnish with cilantro if desired.
- Serve the corn immediately with lime wedges on the side for squeezing over the top before eating.
Ingredients
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema or sour cream
- ½ cup freshly grated Cotija cheese or queso fresco
- Chili powder or Tajin, to taste
- 1 lime, quartered
- Fresh chopped cilantro for garnish (optional)
Nutritional Values
Calories: 648kcal | Carbohydrates: 80g | Protein: 24g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 1264mg | Potassium: 1096mg | Fiber: 8g | Sugar: 24g | Vitamin A: 1176IU | Vitamin C: 44mg | Calcium: 448mg | Iron: 4mg
FAQ
- What is Elote and how is it traditionally served?
- Elote is the Spanish term for “corn cob” and refers to a popular Mexican street food consisting of grilled corn on the cob, coated with a creamy mayonnaise sauce, and topped with chili powder, cheese, and lime. It is often sold by street vendors in Mexico.
- Can I prepare Elote ahead of time?
- Yes, you can cook the corn in advance and store it in the fridge. When you’re ready to eat, brush the corn with melted butter, grill until slightly charred, and then add the toppings.
- Is it possible to freeze Elote?
- You can freeze corn on the cob by blanching it in boiling water for a few minutes, cooling it, and then storing it in a freezer-safe container for up to six months. Thaw in the refrigerator overnight, brush with melted butter, grill until charred, and apply the toppings before serving.
- What type of cheese can I use if I can’t find Cotija cheese?
- If Cotija cheese is unavailable, you can substitute it with finely grated parmesan cheese.
- Are there any variations to Elote if I prefer the corn off the cob?
- If you prefer corn off the cob, consider making Esquites, which is a Mexican dish where the corn is served in a cup, often with similar toppings as Elote.
Tips
- Use a Skewer for Easy Handling: To make eating elote more convenient, insert a long wooden skewer into the end of each corn cob before grilling or applying toppings. This provides a handy grip and helps keep your hands clean.
- Char for Extra Flavor: After boiling or steaming the corn, give it a quick grill over medium-high heat until slightly charred. This enhances the flavor and adds a smoky touch to your elote.
- Cheese Substitution: If Cotija cheese is unavailable, finely grated Parmesan cheese can be used as a substitute. It provides a similar salty, crumbly texture that complements the creamy sauce.
- Make-Ahead Convenience: Cook and cool the corn ahead of time, storing it in the refrigerator. When ready to serve, simply grill the corn to reheat and char it slightly, then apply your toppings for a quick and easy dish.
Equipment
- Large Pot – For boiling the corn.
- Instant Pot – Optional, for cooking corn.
- Grill or Grill Pan – For charring the corn.
- Long Wooden Skewers – For holding the corn while eating.
