Introduction

Welcome to this delicious recipe for Mexican street corn! This dish is perfect for anyone looking to prepare a flavorful and satisfying meal. Whether you’re cooking for your family or hosting friends, this recipe is sure to impress with its wonderful taste and easy preparation.

Let’s dive into making this amazing dish that will become a favorite in your recipe collection!

Of course! Mexican Street Corn, known as Elote, is one of the most beloved street foods in Mexico. It’s grilled corn on the cob slathered in a creamy, tangy, spicy sauce and rolled in crumbled cheese.

When you take the kernels off the cob and serve it in a bowl, it’s called Esquites.

Here’s a guide to making both the classic grilled elote and the easy-to-eat esquites.

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Classic Elote (Grilled Corn on the Cob)

This is the iconic, messy-in-the-best-way version served on a stick or with the husk pulled back.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

· 4 ears of corn, husks removed
· For the Creamy Sauce:
· ¼ cup mayonnaise (or Mexican crema for a tangier flavor)
· ¼ cup sour cream or plain Greek yogurt
· ½ cup finely crumbled cotija cheese (plus more for rolling)
· Substitute: Feta cheese, though it’s saltier.
· 1 clove garlic, minced or pressed
· 2 tablespoons fresh lime juice (from about 1 lime)
· ¼ cup fresh cilantro, finely chopped
· For the Spice Blend & Garnish:
· 1 teaspoon chili powder (use Tajín for an authentic touch!)
· Lime wedges, for serving

Instructions

1. Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates. Cook, turning occasionally, until the corn is cooked and slightly charred in spots, about 8-10 minutes total.
   · No Grill? You can boil the corn for 5-7 minutes, or roast it under your oven’s broiler for 10-15 minutes, turning halfway.
2. Make the Sauce: While the corn grills, mix the mayonnaise, sour cream, crumbled cotija cheese, minced garlic, lime juice, and chopped cilantro in a medium bowl.
3. Coat the Corn: Using a brush or a spoon, generously slather the creamy sauce all over each hot ear of grilled corn.
4. Roll and Season: Immediately roll the sauced corn in a plate of extra crumbled cotija cheese so it sticks. Sprinkle generously with chili powder.
5. Serve: Serve immediately with lime wedges on the side for an extra squeeze of freshness.

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Easy Esquites (Corn in a Cup)

This is the perfect party-side or make-ahead version. It’s less messy and easier to serve to a crowd.

Yields: 4-6 servings as a side
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

· 4 cups corn kernels (from about 4-5 ears of fresh corn, or frozen/thawed)
· 1 tablespoon vegetable oil
· For the Sauce (same as above):
· ¼ cup mayonnaise
· ¼ cup sour cream
· ½ cup crumbled cotija cheese, plus more for garnish
· 1 clove garlic, minced
· 2 tablespoons fresh lime juice
· ¼ cup chopped cilantro
· For Flavor:
· 2 tablespoons finely diced red onion
· 1 jalapeño, seeds removed and finely diced (optional)
· 1 teaspoon chili powder (or Tajín)
· Salt to taste (cotija is salty, so taste first!)

Instructions

1. Char the Corn: Heat oil in a large cast-iron or non-stick skillet over medium-high heat. Add the corn kernels and cook, without stirring too often, until they are tender and have some charred/roasted spots, about 8-10 minutes.
2. Combine: Transfer the hot, charred corn to a large bowl. Let it cool for 2-3 minutes.
3. Mix Everything: Add the mayonnaise, sour cream, cotija cheese, garlic, lime juice, cilantro, red onion, and jalapeño (if using) to the bowl with the corn. Stir until everything is well combined.
4. Season and Serve: Taste and add salt if needed. Transfer to serving bowls and top with an extra sprinkle of cotija cheese, a dusting of chili powder, and a lime wedge.

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Critical Tips for the Best Mexican Street Corn

· The Cheese is Key: Cotija is a dry, salty, crumbly Mexican cheese that doesn’t melt. It’s essential for the authentic texture and flavor. Feta is the closest substitute.
· Char is Flavor: Don’t be afraid to get a good char on the corn, whether on the grill or in the skillet. Those little blackened bits add a crucial smoky flavor.
· Fresh Lime Juice: Please use fresh limes! The bright, fresh acidity is what balances the rich, creamy sauce.
· Spice to Your Liking: Adjust the heat level with the chili powder and jalapeño. Tajín (a Mexican chili-lime salt) is highly recommended for an authentic finish.
· Make it a Meal: Serve esquites as a side with grilled chicken, carne asada, or tacos. It’s also fantastic as a dip with sturdy tortilla chips.

Whether you make the majestic, handheld elote or the convenient esquites, you’re in for a truly addictive treat. ¡Buen provecho

Conclusion

Congratulations on making this delicious Mexican street corn! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

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