Mexican Street Corn, famously known as Elote, is an iconic summertime delight that captures the vibrant flavors of Mexico. This irresistible dish features succulent grilled corn on the cob, generously coated in a tangy, creamy sauce, and topped with crumbled cheese and a sprinkle of spices. It’s a culinary experience you’ll want to recreate throughout the grilling season, bringing authentic street food charm right to your backyard gatherings.
This authentic Elote recipe is an impeccable choice for an appetizer or a festive side dish at any outdoor event where a grill is involved. It’s remarkably straightforward to prepare, requiring minimal time, and consistently proves to be an absolute crowd-pleaser. Elote, or simply “street corn,” is essentially perfectly cooked corn on the cob, generously slathered with a luscious sauce crafted from a blend of mayonnaise, Mexican crema, zesty lime juice, savory cotija cheese, and the distinctive chili-lime seasoning, Tajín. What’s not to adore about this explosion of sweet, savory, tangy, and spicy flavors?
For those looking to master the art of preparing corn, discover various methods in my detailed guide on How to Cook Corn to achieve perfection every time. Additionally, consider exploring my refreshing Avocado Corn Salad and the deconstructed delight of Mexican Street Corn Salad for more corn-inspired culinary adventures.
What is Elote? A Culinary Journey into Mexican Street Corn
Elote, the Spanish word for “corn cob,” is far more than just a snack in Mexico; it’s a cultural staple, a beloved street food, and a symbol of communal joy. Originating from the bustling streets and vibrant markets of Mexico, Elote has been enjoyed for generations, evolving into the iconic dish we know today. Street vendors, or “eloteros,” are a common sight, expertly grilling fresh corn and dressing it with their secret blend of creamy condiments and spices.
The magic of Elote lies in its balance of textures and tastes. The sweet, charred kernels of corn provide the perfect base, while the creamy sauce — typically a mix of mayonnaise and Mexican crema — adds a rich, luxurious mouthfeel. The salty, crumbly cotija cheese is essential, offering a sharp contrast, and the final flourish of Tajín seasoning introduces a delightful chili-lime kick. Fresh cilantro and a squeeze of lime juice brighten the entire dish, making each bite a symphony of flavors.
While often enjoyed on the cob, Elote also has a popular variation known as “Esquites,” where the corn kernels are cut off the cob and served in a cup, often mixed with the same delicious toppings. This makes it easier to eat and perfect for sharing. No matter how you enjoy it, Mexican Street Corn is a testament to simple ingredients transformed into an extraordinary culinary experience that evokes the warmth and hospitality of Mexican culture.
Why This Elote Recipe is Your New Summer Favorite
- Unforgettable Flavor Profile: Prepare for an explosion of taste! There’s truly nothing quite like the harmonious blend of tender, butter-grilled corn mingling with the creamy richness of mayo, the salty tang of cotija cheese, and the distinctive zesty kick of Tajín seasoning. Each bite delivers a perfect balance of sweet, savory, and spicy notes that will have your taste buds singing. It’s a truly addictive combination!
- Effortlessly Simple to Prepare: Don’t let its gourmet taste intimidate you. This Mexican Street Corn recipe is surprisingly easy to assemble, making it ideal for busy weeknights or spontaneous backyard cookouts. You can quickly bring this dish together in mere minutes, allowing you more time to relax and enjoy the company of your guests. It’s a minimal effort, maximum reward kind of recipe.
- Guaranteed Crowd-Pleaser: Whenever I serve this Elote, it vanishes in record time – there is consistently never a single cob left! Its universal appeal ensures that both adults and children will be reaching for seconds. This recipe is a surefire hit that guarantees happy faces and satisfied appetites at any gathering, making you the undisputed host of deliciousness.
Essential Ingredients for Authentic Elote
- Corn on the Cob: The foundation of our Elote! Opt for fresh, vibrant summer corn for the best flavor and texture. Its natural sweetness truly shines when grilled. Luckily, peak grilling season often coincides with when corn is at its most abundant and delicious, ensuring you always have access to the best cobs. Look for firm, bright green husks.
- Unsalted Butter: We recommend using unsalted butter to control the overall saltiness of the dish. Cotija cheese is inherently salty, and we’ll be adding additional salt to the sauce, so unsalted butter allows the other flavors to emerge without overpowering them with excess sodium. It adds richness without compromise.
- Cotija Cheese: A quintessential ingredient for authentic Mexican Street Corn. Cotija is a distinct type of Mexican cheese, traditionally made from cow’s milk. It boasts a wonderfully salty flavor and a crumbly, firm texture, similar to Parmesan. Crucially, it doesn’t melt easily, which makes it absolutely perfect for sprinkling over hot corn, retaining its delightful texture and flavor.
- Fresh Cilantro: Essential for adding a burst of fresh, herbaceous flavor and a touch of vibrant color. Fresh herbs elevate the entire dish, providing a bright counterpoint to the creamy, spicy elements. Don’t skip this aromatic garnish!
- Tajín Seasoning: This unique Mexican spice blend is a game-changer for Elote. Tajín Clasico is a popular seasoning made from a blend of mild chili peppers, sea salt, and dehydrated lime. Its zesty, tangy, and subtly spicy profile is what gives Mexican Street Corn its distinctive and addictive flavor. It’s a must-have for authenticity.
- The Creamy Sauce: This is where the magic truly happens! For the rich and flavorful sauce, you will need a combination of:
- Tajín: A bit more for the sauce itself, building layers of flavor.
- Mayonnaise: Provides the creamy, rich base that binds all the flavors together.
- Mexican-style Cream (Crema Mexicana): Adds another layer of dairy richness and a slight tang, traditionally used in authentic Elote.
- Salt: To enhance all the flavors, adjusted to taste.
- Paprika: For a subtle smoky depth and a beautiful reddish hue.
- Chopped Cilantro: Infuses the sauce with fresh herbiness.
- Fresh Lime Juice: Crucial for that bright, acidic zest that cuts through the richness and makes the whole dish pop.
How To Make Mexican Street Corn
Crafting delicious Mexican Street Corn at home is a straightforward process that yields incredibly rewarding results. Follow these simple steps to bring the authentic taste of Elote to your table:
- Step 1: Prepare Your Grill. Begin by preheating your outdoor grill to a medium heat setting. Achieving the right temperature is key for perfectly charred and tender corn. Ensure the grates are clean to prevent sticking.
- Step 2: Craft the Zesty Sauce. In a medium bowl, combine all the sauce ingredients: Tajín spice, mayonnaise, Mexican-style cream, salt, paprika, chopped cilantro, and fresh lime juice. Whisk everything together until the mixture is smooth, creamy, and well-integrated. Cover the bowl and refrigerate the sauce until you are ready to use it. Chilling the sauce allows the flavors to meld beautifully.
- Step 3: Grill the Corn to Perfection. Melt the butter in a small microwave-safe bowl or saucepan. Carefully brush each peeled corn cob generously with the melted butter, ensuring even coverage. Once buttered, individually wrap each corn cob securely in aluminum foil. Place the foil-wrapped cobs directly on the preheated grill. Grill for approximately 15-18 minutes, or until the corn kernels are tender and slightly blistered, indicating they are perfectly cooked. Remember to flip the cobs every 3-5 minutes to ensure even cooking and prevent burning.
- Step 4: Top and Serve. Carefully remove the grilled corn from the grill and unwrap them from the aluminum foil. Transfer the warm cobs to a serving platter. Allow them to cool for just a few minutes so they are easier to handle. Then, using a brush or spoon, generously coat each cob with the chilled sauce mixture you prepared earlier. Finally, sprinkle liberally with grated cotija cheese, a final dusting of Tajín spice, and a scattering of freshly chopped parsley or cilantro for garnish. Serve your delicious Mexican Street Corn immediately and savor every flavorful bite!
Expert Tips and Variations for Your Elote
- Embrace Fresh Lime Juice: While bottled lime juice is convenient, nothing compares to the bright, vibrant flavor of freshly squeezed lime juice. It adds an authentic zest that truly elevates the sauce, making a noticeable difference in the overall taste profile of your Elote.
- Cotija Cheese Substitutes: If authentic cotija cheese is hard to find, don’t despair! Grated Parmesan cheese or crumbled feta cheese can serve as excellent substitutes. Parmesan offers a similar salty, aged flavor, while feta provides a tangy, briny crumbly texture that complements the corn beautifully.
- No Grill? No Problem!: If you don’t have access to a grill, you can still enjoy delicious Mexican Street Corn. Corn can be perfectly baked, boiled, or even pan-fried. Refer to my comprehensive guide on How to Cook Corn to find detailed instructions for preparing corn on the cob using your preferred indoor method.
- Amp Up the Heat: For those who love a bit more spice, consider adding a pinch of extra chili powder or a dash of cayenne pepper to your sauce or as a garnish on top of the Tajín. You can also finely mince a jalapeño or serrano pepper and mix it into the sauce for an extra fiery kick.
- Don’t Skip the Mayo: Mayonnaise is absolutely crucial for the authentic creamy texture and rich flavor of Elote. It acts as the essential base for the luscious dressing. Some may mistakenly view mayo as unhealthy, but in moderation, and when chosen wisely, it’s a fantastic ingredient. Opt for a high-quality mayonnaise without unnecessary filler ingredients for the best taste and texture.
- Serving as Esquites (Off-the-Cob): For a less messy, spoon-friendly option, transform your Elote into Esquites! Simply cut the kernels off the grilled cobs after they’ve cooled slightly. Toss the kernels with the creamy sauce, cotija, and Tajín in a bowl, then serve warm in cups. It’s perfect for parties and easy snacking.
- Smoky Flavor Boost: For an even deeper smoky flavor, consider adding a tiny pinch of smoked paprika to your sauce or grilling the corn directly over an open flame (without foil) for a few minutes to get some direct char, then wrapping it for the remainder of the cooking time.
Frequently Asked Questions (FAQs) About Mexican Street Corn
To ensure you get the sweetest and juiciest corn for your Elote, gently squeeze the corn on the cob; it should feel firm and plump all the way around. The husk of fresh corn should be tightly wrapped, slightly damp, and exhibit a vibrant green color. Avoid any cobs where the husk has visible brown holes or feels soft, as these are indicators of older or damaged corn.
The quickest and simplest method to shuck corn is to first split the top side of the husk in half, then firmly peel the entire husk down towards the stem, much like you would peel a banana. This motion helps to easily detach the silk along with the husk, leaving you with a clean cob ready for cooking.
While not strictly mandatory, I highly recommend grilling your corn in tin foil. The foil acts as a protective barrier, shielding the delicate kernels from direct, intense heat. This ensures that the corn cooks evenly, retains its moisture, and becomes wonderfully tender without any risk of burning or drying out on the grill.
For optimal freshness and taste, it’s best to top the corn cobs with the sauce, cheese, and Tajín only just before serving. However, if you find yourself with uneaten Elote that has already been topped, simply place the cobs in an airtight container. Store them in the refrigerator for up to 3 days. To reheat, you can bake them in a 350°F (175°C) oven until warmed through, or microwave them briefly until hot, though baking often yields better texture.
Perfect Pairings: Salads to Complement Your Grilled Corn
Mexican Street Corn is a fantastic standalone dish, but it also pairs beautifully with a variety of fresh and vibrant salads. Enhance your meal with these delightful options:
- Shrimp Pineapple Salad: A refreshing and tropical salad that offers a sweet and savory contrast to the creamy Elote.
- Mediterranean Quinoa Salad: Light, herbaceous, and packed with wholesome ingredients, this salad provides a fresh, earthy balance.
- Shrimp Fajita Pasta Salad: A hearty and flavorful pasta salad that brings more Tex-Mex flair to your spread, perfect for a complete meal.
We sincerely hope you thoroughly enjoy all the recipes we share with you, and that this mouth-watering Mexican Street Corn recipe becomes a cherished addition to your culinary repertoire. We encourage you to try it out, savor every bite, leave a star rating and comment below, and proudly share your creations with your friends and family!
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Authentic Mexican Street Corn (Elote)
Mexican Street Corn, or Elote, is the ultimate delicious summer treat! Imagine juicy grilled corn smothered in a zesty, creamy sauce and sprinkled with cheese – it’s a dish you’ll crave all summer long!
Author: Mariam Ezzeddine
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Ingredients
Main Ingredients
- 4 cobs sweet corn, peeled
- 3 tbsps. butter, melted
- ¼ cup cotija cheese, grated
- Chopped cilantro, optional for garnishing
- Tajín spice, for garnishing, optional
Sauce
- ¾ tsp. Tajín spice
- 3 tbsps. mayonnaise
- 3 tbsps. Mexican-style cream (crema)
- ½ tsp. salt
- ½ tsp. paprika
- 2 tbsps. chopped cilantro
- ½ whole lime, juiced (about 1 tablespoon)
Instructions
- Preheat the grill to medium heat.
- In a medium bowl, mix together all the sauce ingredients: Tajín spice, mayonnaise, Mexican-style cream, salt, paprika, chopped cilantro, and fresh lime juice. Whisk until smooth and well combined. Cover and set the sauce in the fridge until you are ready to use it.
- Melt the butter and generously brush each corn cob with it. Wrap each buttered cob securely in aluminum foil. Place the wrapped cobs on the preheated grill and cook for about 15-18 minutes, or until the corn is tender and slightly blistered. Be sure to flip them around every 3-5 minutes for even cooking.
- Carefully remove the grilled corn from the grill and unwrap them from the foil. Transfer the warm cobs to a plate. Allow the cobs to cool for a few minutes until they are comfortable to handle.
- Brush each cob generously with the prepared sauce mixture. Top with crumbled cotija cheese, an additional sprinkle of Tajín spice, and some freshly chopped parsley or cilantro for garnish.
- Serve immediately and enjoy your homemade authentic Mexican Street Corn.
Notes
- I highly recommend using fresh lime juice, as bottled lime juice simply doesn’t offer the same vibrant, fresh taste.
- If cotija cheese is unavailable in your area, grated Parmesan cheese or crumbled feta cheese can be used as suitable alternatives.
- Should you not have a grill, you can easily bake the corn instead. Please refer to my detailed post on How to Cook Corn for specific instructions on preparing baked corn on the cob.
- For those who prefer a spicier kick, feel free to enhance the heat by adding a pinch of chili powder on top of the Tajín seasoning, or directly into the sauce.
- Do not skip the mayonnaise in the sauce; it is essential for creating that wonderfully creamy base. While some may be concerned about the health aspects of mayonnaise, when chosen wisely (opt for varieties without excessive filler ingredients), it’s a key component for authentic Elote.
Nutrition Information (Per Serving)
Calories: 198 kcal | Carbohydrates: 2g | Protein: 2g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 423mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 666 IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg