Mexican Street Corn Recipe (Elotes)
Experience the vibrant flavors of Mexican Street Corn (Elotes) with our easy and delicious recipe. Perfectly grilled corn is slathered in a creamy, tangy sauce, topped with crumbled cotija cheese, and finished with a sprinkle of spices and fresh cilantro. Ideal for summer barbecues and family gatherings, this authentic Mexican street food favorite will tantalize your taste buds and leave you craving more. Follow our step-by-step guide and enjoy a taste of Mexico right at home. Try it today and elevate your cooking with this irresistible Elotes recipe!
Equipment
- Grill – for grilling the corn.
- Basting Brush – to brush the corn with melted butter.
- Mixing Bowl – to prepare the creamy sauce.
- Spatula or Spoon – for mixing and applying the sauce.
- Tongs – to turn the corn on the grill.
- Knife – for chopping cilantro and cutting lime wedges.
- Cutting Board – for prepping the cilantro and lime.
- Measuring Spoons and Cups – to measure ingredients accurately.
Ingredients
- 4 Ears of corn, husked
- 1/2 Cup Mayonaise
- 1/2 Cup Sour cream
- 1/2 Cup Cotija cheese, crumbled (or substitute with feta cheese)
- 1/2 Tsp Smoked paprika
- 1/2 Tsp Chili powder
- 1/4 Tsp Garlic powder
- 1/4 Tsp Cayenne pepper (optional, for extra heat)
- 1 Lime, cut into wedges
- Salt and pepper, to taste
- 2 Tbsp Butter, melted
Instructions
- Preheat the Grill:Preheat your grill to medium-high heat. This ensures the corn will cook evenly and achieve that perfect char.
- Prepare the Corn:Brush the husked corn with melted butter, ensuring each ear is well coated. This will help the corn develop a beautiful, golden color as it grills.
- Grill the Corn:Place the buttered corn directly on the grill grates. Grill for about 10-12 minutes, turning occasionally, until the corn is charred and tender. The smoky aroma will start to fill the air – that's when you know it's ready!
- Make the Creamy Sauce:While the corn is grilling, mix together the mayonnaise, sour cream, smoked paprika, chili powder, garlic powder, and a pinch of salt and pepper in a medium bowl. This sauce will add a rich, tangy layer to your Elotes.
- Coat the Corn:Once the corn is grilled to perfection, remove it from the grill and let it cool slightly. Using a brush or a spoon, generously coat each ear of corn with the creamy sauce. Make sure every kernel is covered for maximum flavor.
- Add the Toppings:Sprinkle the crumbled cotija cheese (or feta) over the sauced corn. The cheese will stick to the creamy layer, creating a delightful contrast in textures. For an extra kick, dust with cayenne pepper if desired.
- Garnish and Serve:Finish with a generous sprinkle of fresh cilantro and a squeeze of lime juice. The cilantro adds a burst of freshness, while the lime juice enhances all the flavors, making each bite irresistible.