Elote Recipe: Easy and Delicious Mexican Street Corn
This Elote Recipe offers an easy and delicious way to enjoy authentic Mexican Street Corn. Perfectly cooked corn is slathered in creamy mayonnaise, sprinkled with salty cotija cheese, and finished with a zesty lime and spicy chili powder kick.
Equipment
- large pot
- Wooden sticks
- Pastry brush
Ingredients
- 4 ears corn
- ¼ cup mayonnaise
- ½ cup cotija cheese crumbled
- lime quartered
- hot sauce e.g., Valentina or Tapatio, to taste
- chili powder e.g., Tajin or ancho chile, to taste
- wooden sticks for handles
Instructions
- Shuck the corn by removing the silk and stalks.
- Boil the corn for 5 minutes. Remove and let cool until warm enough to handle.
- Insert a wooden stick into the core of each cob to serve as a handle.
- Brush each cob with 1 tablespoon of mayonnaise.
- Sprinkle with 2 tablespoons of cheese and squeeze lime juice over the top.
- Season with hot sauce and chili powder to taste. Repeat for remaining ears and serve.
Notes
- Corn can be boiled or grilled. Allow corn to cool slightly before inserting handles and applying toppings. Use a pastry brush for even mayonnaise application. Parmesan or queso fresco can substitute cotija. Kernels can be used for a "Mexican Corn in a Cup" variation.
Flavor Profile
- This dish offers a balanced flavor profile of sweet, salty, creamy, smoky, and spicy notes.
Serving Suggestion
- Serve as a delicious side dish or accompaniment to tacos and grilled meats.
Notes
Corn may be cooked by boiling or grilling. Allow corn to cool slightly before inserting handles to prevent burns and before applying mayonnaise to ensure toppings adhere. Use a pastry brush to spread mayonnaise evenly. Substitutions: Parmesan cheese or crumbled queso fresco may replace cotija cheese. Variations: Can be prepared as "Mexican Corn in a Cup" using kernels instead of cobs. Flavor balance: Lime adds acidity, chili powder adds smokiness, and hot sauce adds heat.