Mexican Street Corn Recipe

 Mexican Street Corn

Mexican Street Corn, also known as "Elote," is a beloved traditional Mexican street food that showcases the vibrant flavors of grilled corn slathered in a creamy, tangy, and spicy sauce. This popular dish is an explosion of taste, offering a perfect blend of smoky, sweet, savory, and spicy elements.

The dish typically features fresh corn on the cob, which is grilled or roasted until charred in spots, giving it a delightful smokiness. Once cooked, the corn is generously coated with a creamy mixture consisting of mayonnaise, Mexican crema or sour cream, spices like chili powder, cayenne pepper (optional for added heat), and lime juice. The corn is then further adorned with crumbled cotija cheese, a salty and crumbly cheese that adds a distinct flavor.

Served on a stick or with a handle, Mexican Street Corn is often garnished with fresh herbs like cilantro or parsley and extra lime wedges for an added zesty kick. This dish is cherished not only for its delicious taste but also for its fun and messy-to-eat experience, making it a staple at festivals, fairs, and food carts throughout Mexico and beyond.

How To Make Mexican Street Corn Recipe

Here is a traditional recipe for Mexican Street Corn:

Ingredients for Mexican Street Corn 

• 8 ears of fresh corn
• 30 milliliters (2 tablespoons) of melted salted butter
• 60 milliliters (1/4 cup) of store-bought mayonnaise
• 2 limes
• 250 milliliters (1 cup) of feta cheese
• 10 milliliters (2 teaspoons) of chili flakes
• 60 milliliters (1/4 cup) of fresh coriander
• 60 milliliters (1/4 cup) of 35% cream
• 125 milliliters (1/2 cup) of store-bought onion chips (shallots)

Preparation:

Start Preheating BBQ to high heat. Then place a sheet of aluminum foil on 1/3 of the BBQ to not burn the corn leaves. (source: cinekohlinfo)

And peel the corn, keeping the husk at the end of the cob, and tie it with a string. Then soak the tied husks in water to prevent burning.

Then brush corn cobs with melted butter and season with salt and pepper. And grill for 3 to 5 minutes on all four surfaces, making sure the foils protects the husks.

Once the corn is cooked, brush the mayonnaise on a small saucer over low heat and melt the feta cheese, chili flakes, and shallot chips. Ines kohen

Serve immediately with plenty of napkins. Enjoy! 

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