Ah, Mexican Street Corn, also known as Elote, is a deliciously iconic snack from Mexico! It’s grilled corn on the cob slathered with creamy, tangy, and spicy toppings. Here’s a breakdown and a simple way to make it:
Ingredients (for 4 servings):
- 4 ears of corn, husks removed
- ¼ cup mayonnaise
- ¼ cup Mexican crema (or sour cream as a substitute)
- ½ cup cotija cheese (or feta if unavailable), crumbled
- 1 teaspoon chili powder (or Tajín seasoning for extra flavor)
- 1 lime, cut into wedges
- Salt to taste
Instructions:
- Grill the corn:
- Preheat a grill (or grill pan) over medium-high heat.
- Grill the corn, turning occasionally, until slightly charred (about 10 minutes).
- Prepare the sauce:
- Mix the mayonnaise and crema in a small bowl.
- Coat the corn:
- Brush or spread the mayo-crema mixture all over the grilled corn.
- Add toppings:
- Sprinkle generously with crumbled cotija cheese.
- Dust with chili powder or Tajín.
- Season lightly with salt.
- Serve:
- Serve immediately with lime wedges on the side to squeeze over the top.
Tips:
- For a smoky flavor, char the corn directly over an open flame.
- Adjust the chili powder based on how spicy you like it.
- You can also use skewers or cut the corn into smaller rounds for easier eating.
If you want, I can also give you a fast, street-food-style version with all the authentic flavors in under 10 minutes—perfect if you’re craving it right now.
Do you want me to do that?
