Mexican Street Corn Elote

This Mexican Street Corn truly brings the flavors of summer right to your backyard It is all about sweet juicy corn grilled to perfection then slathered with a creamy tangy sauce rolled in salty cheese and dusted with chili-lime seasoning I love making this every time we fire up the grill and it is always the first thing to disappear at family cookouts

The first time I tried making elote was for a neighborhood BBQ and everyone came back for seconds Now it has become our go to side whenever corn season hits and we all joke about racing to grab the last cob

Ingredients

• Fresh corn on the cob: Choose corn with bright green husks and plump kernels for maximum sweetness
• Unsalted butter: Adds richness without overwhelming salt levels look for high-quality butter for best taste
• Cotija cheese: A salty crumbly Mexican cheese that clings perfectly to the sauced corn try to grab a fresh block from a Latin grocer
• Cilantro: Brightens up the flavor use fresh and snip just before serving to keep its aroma vibrant
• Tajin seasoning: A tangy and mildly spicy blend that adds zest go for well-sealed containers with a bold color
• Mayonnaise: The creamy base that helps other flavors stick opt for a real mayo with simple ingredients
• Mexican-style cream: Adds extra silkiness if not available use regular sour cream but whisk until loose
• Lime juice: Freshly squeezed makes a world of difference look for juicy slightly soft limes with smooth skin
• Paprika: Gives smoky undertones Spanish paprika is especially aromatic

Step-by-Step Instructions

Choose and Prepare Corn:

Start by picking out ears of fresh corn husk them just before grilling to retain moisture Remove silks thoroughly for the best eating experience

Grill the Corn:

Heat your grill to medium and lightly brush the cleaned corn with melted unsalted butter Place cobs over the grates turning every few minutes for about ten minutes until evenly charred and golden spots appear This deepens their natural sweetness

Mix the Sauce:

In a small bowl whisk together mayonnaise Mexican-style cream chopped cilantro fresh lime juice a pinch of salt Tajin seasoning and paprika Set the bowl in the fridge so the flavors meld while the corn grills

Dress the Corn:

Once the corn is finished and cool enough to handle use a brush or spoon to spread the creamy sauce all over each cob Be generous to cover every kernel

Add Toppings:

Roll or sprinkle each coated cob in crumbled cotija cheese and add a dash more Tajin for extra flavor Top with more cilantro if desired and serve fresh lime wedges on the side for squeezing

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Cotija cheese is my favorite part of this dish I remember watching my grandma grate it with such care finding the perfect balance between salty and creamy She always said it made every bite taste like summer

Storage Tips

If you have leftovers wrap the dressed cobs in foil and store in an airtight container in the fridge for up to three days To reheat place in a 350 degree oven until warmed through or gently microwave in short bursts Just know the sauce and cheese may loosen up a little but it will still be delicious

Ingredient Substitutions

No cotija cheese No problem Use feta for a salty kick or even parmesan for a nutty edge If Mexican-style cream is unavailable thinned sour cream works well and regular chili powder can stand in for Tajin although you will miss a bit of the citrus tang

Serving Suggestions

Pair Mexican street corn with tacos grilled meats or any smoky main dish It is also fantastic cut off the cob and tossed into salads or rice bowls For parties I sometimes slice the cobs in half for easier sharing which always makes them vanish faster

Cultural Context

Elote is a staple treat at Mexican street stalls You will often find it at fairs parks and family gatherings across Mexico Traditionally it is sold from carts and served piping hot with plenty of toppings The popularity of elote in the US has introduced more people to the joy of eating corn on the cob with bold creamy flavors

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Recipe FAQs

→ How do I choose fresh corn for grilling?

Look for corn cobs with bright green, slightly damp husks. The kernels should feel plump and the cob firm when gently squeezed. Avoid any cobs with dry, brown spots or holes in the husk.

→ Can I substitute cotija cheese?

If cotija isn’t available, grated Parmesan or crumbled feta make great substitutes, offering a salty, tangy touch.

→ What if I don’t have a grill?

Oven-roasting is a good alternative. Bake corn in the oven until golden and tender, then add the sauce and toppings as usual.

→ Should corn be wrapped in foil on the grill?

Foil helps protect corn from burning and ensures even cooking over direct heat, producing a tender, juicy result.

→ How do I store leftovers?

Store leftover corn in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.