Mexican Street Corn (Elote) is one of my favorite to make during corn season. It is roasted and then smothered with a delicious creamy topping, spices, fresh lime, and plenty of cheese.
Corn season is here. Corn is never better than right now! If you live in Houston,TX and never did yourself the favor of stopping at the red food cart/truck outside Fiesta for a cup of corn you haven’t lived!
The creamy and tangy flavors that pair with the sweetness of that corn is on a WHOLE NOTHER LEVEL( yes I said nother)
Today in the kitchen I am recreating that flavor form corn in a cup with this tasty char-grilled corn on the cob for some Mexican Street Corn better known as ELOTE!
How to Make Mexican Street Corn (Elote)
Mix mayonnaise, sour cream, and garlic in a small bowl until well combined.
Then spread the crumbly queso fresco or cotija cheese on a plate for later. Finally, mix chili powder, cayenne pepper, and salt in another small bowl.
Brush your grill grate with vegetable oil and turn it on high heat. When it’s ready, place directly on the oiled grate and grill corn, turning occasionally until it’s slightly charred. Takes about 10 minutes.
Now brush the charred corn with the creamy mayonnaise mixture using a pastry brush.
Then, dip it in the crumbled cheese, rolling to ensure each side is coated. Lastly, sprinkle the chili powder and seasonings onto the corn with some freshly chopped cilantro. Finish it off with a squeeze of lime, oh so delicioso!
Mexican Street Corn (Elote)
- 4 ears corn shucked and cleaned
- 1/4 c. mayonnaise
- 1/4 Mexican crema or sour cream
- Chili powder to taste
- Salt to taste
- Pepper to taste
- 1/4 melted butter
- 1/3 c. Queso Fresca crumbled
- Freshly chopped cilantro
- Lime wedges
- Preheat grill or grill pan to medium-high. (Oil grill pan)
- Boil or steam corn for 3-4 minutes while grill is heating.
- Mix mayonnaise and crema and set aside.
- Then Grill corn, turning often, until slightly charred all over 2-3 minutes each side, about 10 minutes total.
- Brush with melted butter while grilling.
- Remove from grill, brush corn on all sides with a layer of mayonnaise and crema mixture.
- Sprinkle with salt, pepper, chili powder on all sides.
- Squeeze lime wedge over top and top with queso fresca, and cilantro. Serve warm
- Let’s Eat,
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