Picture this: you’re strolling down the bustling streets of Mexico, tantalized by the aroma of sizzling corn on the cob, smothered in creamy goodness and sprinkled with zesty spices. That, my friends, is the magic of Mexican Street Corn, also known as Elote. In this simple recipe, we’re bringing the fiesta to your kitchen with an authentic Elote recipe that will transport your taste buds south of the border. Let’s dive in!
Ingredients:
For the Mexican Street Corn (Elote):
- 4 ears of fresh corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1 teaspoon chili powder (or Tajin seasoning)
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions:
1. Grill the Corn:
- Preheat your grill to medium-high heat.
- Place the husked ears of corn directly on the grill grates.
- Grill the corn, turning occasionally, until it is lightly charred and cooked through, about 8-10 minutes.
2. Prepare the Toppings:
- In a small bowl, mix together the mayonnaise and sour cream (or Mexican crema) until well combined.
- Crumble the cotija cheese (or feta cheese) and place it in a separate bowl.
- Chop the fresh cilantro and set aside.
- Cut the lime into wedges for serving.
3. Coat the Corn:
- Once the corn is grilled to perfection, remove it from the grill and let it cool slightly.
- Using a brush or spoon, generously coat each ear of corn with the mayonnaise and sour cream mixture.
4. Add the Toppings:
- Roll the coated corn in the crumbled cotija cheese (or feta cheese), ensuring it sticks to the creamy mixture.
- Sprinkle chili powder (or Tajin seasoning) over the top of each corn cob for a spicy kick.
- Garnish with chopped cilantro, allowing the vibrant herb to adhere to the creamy and cheesy surface.
5. Serve and Enjoy:
- Serve the Mexican Street Corn hot, accompanied by lime wedges for squeezing over the top.
- Sprinkle with salt and pepper to taste, and indulge in the irresistible flavors of authentic Elote!
