Mexican Street Corn
This Mexican Street Corn recipe is a common Mexican street food made by grilling corn on the cob and coating it with a mixture of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy Mexican Corn On The Cob recipe is a perfect appetizer or side dish for any outdoor gathering. My version is made two ways - on the cob and in a skillet.
This Mexican Street Corn recipe is a common Mexican street food made by grilling corn on the cob and coating it with a mixture of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy Mexican Corn On The Cob recipe is a perfect appetizer or side dish for any outdoor gathering. My version is made two ways - on the cob and in a skillet.
- Carbohydrate 0.21684166675769 g
- Cholesterol 0 mg
- Fat 0.00241458333409006 g
- Fiber 0.0135833334283062 g
- Protein 0.0132500000045404 g
- Saturated Fat 0.00021916666675315 g
- Serving Size 1 1 serving (3g)
- Sodium 0.107916666688287 mg
- Sugar 0.203258333329384 g
- Trans Fat 0.00102020833366845 g
- Calories 1 calories
Step-by-step
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine. Lightly brush corn on the cob with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally, until it is browned in spots. Keep an eye on it as this happens rather quickly.
- Mix together mayonnaise, sour cream, chile powder and lime juice in a bowl.
- Brush each grilled corn with the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
- To prep the corn: Cut the corn off the cob. (I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.)
- Heat oil in a skillet over medium high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
- Mix together mayonnaise, sour cream, chile powder and lime juice in a bowl.
- Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.
My Favorite Mexican Street Corn: A Taste of Summer
The aroma of grilling corn, the creamy tang of mayonnaise, the spicy kick of chili powder – these are the sensations that transport me back to bustling Mexican markets, filled with vibrant colors and tantalizing smells. Mexican street corn, or elotes, isn't just a dish; it's an experience. It's the perfect embodiment of simple ingredients elevated to something truly extraordinary. This isn't your grandma's corn on the cob; this is a fiesta on a stick (or in a bowl!).
I’ve always been drawn to the simplicity and versatility of this dish. It's a recipe that allows for improvisation and personal touches. One day I might grill it over charcoal, enjoying the smoky char, while another day I'll opt for a quick skillet version, perfect for a weeknight meal. The beauty of elotes is in its adaptability. Whether you're hosting a summer barbecue, enjoying a casual weeknight dinner, or simply craving a burst of flavorful goodness, this recipe is your go-to solution. It's the kind of dish that's as impressive as it is easy to prepare.
The Magic of the Ingredients: It all starts with perfectly cooked corn. I’ve found that slightly charred kernels bring out a depth of flavor that's simply unmatched. Whether you’re using a grill pan or an outdoor grill, keep a close eye on it—the char comes on quickly. Then, the creamy sauce is the heart and soul of this dish. The combination of mayonnaise and sour cream creates a luscious base, perfectly complemented by the zest of lime and the subtle heat of chili powder. And let’s not forget the cotija cheese, its salty, crumbly texture providing a delightful contrast to the creaminess of the sauce. A generous sprinkle of fresh cilantro adds a final touch of freshness and vibrancy.
Two Delicious Variations: The recipe provides two fantastic ways to enjoy Mexican street corn: on the cob and off the cob. The on-the-cob version is undeniably classic, offering a rustic charm and allowing you to savor each bite of the juicy, grilled corn. The off-the-cob skillet version is a great alternative, perfect for serving a crowd or for those who prefer a more convenient option. This method is also ideal for using leftover corn.
More Than Just a Recipe: For me, Mexican street corn is more than just a recipe; it's a culinary journey. It’s a reminder of the simple joys of fresh, flavorful food. It's the taste of summer captured in a dish, a reminder of lazy afternoons and cheerful gatherings. It's a dish that brings people together, sparking conversations and shared smiles.
So, whether you're a seasoned cook or a kitchen novice, give this recipe a try. Embrace the simplicity, the flavor, and the joy of Mexican street corn. It's a dish that's sure to become a summer staple in your home, as it has in mine. Enjoy!
