Elotes (Mexican Street Corn). This one cart always a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce. There is absolutely no way to eat this messy corn on the cob delicately, but usually you're not alone since half of the other people gathering for the event are equally covered in it as. Elote (aka Mexican Street Corn) is a common street food in Mexico, hence the nickname.
The perfect corn on the cob recipe for this summer! Mexican street corn is so easy to make at home. Corn that can be grilled or made in the oven with a garlic mayo, lime juice, cotija cheese, and chili powder for a little heat. You can have Elotes (Mexican Street Corn) using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Elotes (Mexican Street Corn)
- Prepare 4 Ears of Corn on the Cob with Husks Removed.
- It’s 1/2 Cup of Lite Mayo.
- Prepare 1/2 Cup of Lite Sour Cream.
- You need 1 Cup of Finely Crumbled Cotija Cheese.
- Prepare 1 Tbsp of Chili Powder.
- Prepare of Zest of 1 Lime.
- Prepare of Salt.
- It’s of Pepper.
Elote translates from Spanish to English as Corn Cob, but trust me – it's not your standard corn on the cob. This is Mexican Street Corn, so it's corn on the cob smothered in a cheesy, creamy sauce with intense Mexican flavors like lime, ancho, and cilantro. Elote is one of the most popular street foods you can get in Mexico. The classic Mexican street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili-, garlic-, and Cotija cheese-spiked sauce.
Elotes (Mexican Street Corn) instructions
- Begin by mixing together the chili powder, lime zest, salt, and pepper into small bowl. Set aside.
- Mix together the Mayo and the sour cream in a bowl and set aside..
- Place the crumbled Cotija cheese into a wide bowl and set aside..
- Place the corn onto a hot grill and grill until tender. The corn may blacken a bit but that's okay! It's a great flavour. Alternatively, you can also boil the corn until tender if you don't have access to a grill or if it's winter and you can't be bothered going outside!.
- Once the corn is done, pat it completely dry and shove a wooden stick into the wide end. Using a spatula, slather the Mayo and sour cream mixture generously over each ear until they are well coated..
- Gently place the end of the corn into the bowl of Cotija cheese and dust the cheese liberally over the whole thing turning as you go so all sides of the corn get coated..
- To finish, dust the entire thing with the chili-lime spice mixture and serve immediately..
For a version of elotes that you can eat with a spoon, check out our recipe for esquites. Mexican Street Corn Salad Recipe is deconstructed Elote or Mexican Street Corn, a popular Mexican street food, served in a bowl, instead of as corn on the cob, and covered with a fantastic chili lime cream sauce and cotija cheese. What is Mexican street corn, and how do you make it? Mexican street corn starts with corn on the cob, cooked in boiling water with spices, herbs and salt. It is then covered with lime juice, mayonaise, queso fresco, and chile powder.