There’s something magical about biting into Mexican Street Corn, also known as Elote. Its smoky, charred kernels coated in creamy, spicy, and tangy goodness make it a standout dish at barbecues, street fairs, and family dinners alike. Whether you’re reminiscing about the vibrant food stalls of Mexico or looking to bring a festive twist to your next gathering, this dish is guaranteed to wow your taste buds and transport you to a world of bold flavors.

Why Mexican Street Corn Is Irresistible

Mexican Street Corn captures everything you love about good food—texture, flavor, and nostalgia. The sweet juiciness of grilled corn pairs perfectly with a creamy mayo-lime mixture, savory Cotija cheese, and a hint of smoky spice. It’s messy, indulgent, and unapologetically delicious.

The best part? It’s simple to make at home, whether you’re grilling outdoors or cooking in your kitchen. Let’s dive into what makes this dish so special and how you can master it yourself.

The Origins of Mexican Street Corn

Elote, the Spanish word for corn on the cob, is a beloved street food in Mexico. Vendors sell it fresh off the grill, slathered in toppings that range from tangy lime and salty cheese to spicy chili powder. It’s a humble yet flavorful dish that embodies the rich culinary traditions of Mexico.

Ingredients You’ll Need for Mexican Street Corn

To recreate this iconic dish, you’ll need just a handful of simple yet flavorful ingredients:

Main Ingredients

• 4 ears of corn (husks removed)
• 1 tablespoon avocado oil (for grilling)

For the Toppings

• ⅓ cup mayonnaise
• ½ teaspoon chipotle chili powder (adjust to taste)
• ½ lime, juiced
• ½ cup Cotija cheese (or finely grated Parmesan)
• 1 teaspoon Tajín seasoning (for garnish)
• Fresh cilantro or parsley (finely chopped, for garnish)

Nutritional Highlights

Mexican Street Corn isn’t just flavorful—it also offers some nutritional benefits:

Nutrient	Per Serving (1 ear)
Calories	190
Protein	5g
Carbohydrates	22g
Fat	11g
Fiber	3g
Calcium	80mg

Step-by-Step Guide to Making Mexican Street Corn

1. Preheat the Grill

Set your barbecue or grill to medium-high heat. This ensures your corn cooks evenly and develops those signature char marks.

2. Prepare the Corn

Brush each ear of corn with avocado oil, making sure to coat it evenly. This prevents sticking and enhances the smoky flavor.

3. Grill the Corn

Place the corn directly on the grill and cook for 15–20 minutes, turning every few minutes to char all sides. If you don’t have a grill, you can boil the corn for a different texture but equally delicious results.

4. Mix the Mayo Topping

In a small bowl, whisk together the mayonnaise, chipotle chili powder, and lime juice. Adjust the chili powder to match your spice preference.

5. Cool and Skewer the Corn

Once cooked, let the corn cool slightly. Insert a skewer into the base of each ear for easy handling.

6. Assemble the Corn

Brush each ear generously with the mayo mixture. Roll the corn in finely grated Cotija cheese until well-coated.

7. Add the Final Touches

Dust the corn with Tajín seasoning for a spicy, tangy kick. Sprinkle with freshly chopped cilantro or parsley for a burst of freshness.

8. Serve and Enjoy

Serve the corn immediately while it’s warm and enjoy every flavorful bite!

Tips for the Perfect Mexican Street Corn

• Char Is Key: Don’t rush the grilling process. Those caramelized kernels are what make the corn truly special.
• Customize Your Spice Level: Add more or less chili powder or Tajín to suit your heat tolerance.
• Cheese Substitutes: If you can’t find Cotija, Parmesan or feta cheese work well as substitutes.
• Serving Style: For a mess-free option, cut the kernels off the cob and mix them with the toppings to create esquites, a Mexican street corn salad.

Creative Ways to Enjoy Mexican Street Corn

• Corn Cups: Serve the kernels off the cob in small cups, layered with toppings for a portable snack.
• Taco Filling: Add the prepared corn to your tacos for a flavorful twist.
• Pasta Salad: Combine street corn with cooked pasta, avocado, and a creamy dressing for a summer salad.
• Grain Bowls: Top a bowl of quinoa or rice with street corn for a hearty meal.

FAQs About Mexican Street Corn

1. Can I Make This Dish Without a Grill?

Yes! If you don’t have a grill, you can use a stovetop grill pan or boil the corn. For a charred effect, broil the boiled corn in the oven for a few minutes.

2. What’s the Best Cheese for Mexican Street Corn?

Cotija cheese is traditional, but Parmesan or crumbled feta are excellent alternatives.

3. How Do I Store Leftovers?

Wrap leftover corn in foil and refrigerate for up to 3 days. Reheat on the grill or in the oven.

4. Can I Use Frozen Corn?

Absolutely. Thaw and grill the corn kernels in a skillet or on a stovetop grill pan for similar results.

5. Is Tajín Necessary?

While optional, Tajín adds a tangy, spicy flavor that enhances the dish. If unavailable, substitute with a mix of chili powder and lime zest.

6. Can I Make This Dish Vegan?

Yes! Substitute vegan mayo and a plant-based cheese alternative for a dairy-free version.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Side Dish, Snack
• Method: Grilling
• Cuisine: Mexican

Conclusion: Bring Mexican Street Corn to Your Table

Mexican Street Corn is a dish that’s as fun to make as it is to eat. Its vibrant flavors, simple preparation, and versatility make it a go-to recipe for any occasion. Whether you’re grilling for a summer barbecue or adding flair to taco night, this dish is sure to impress.

Ready to experience the magic of Mexican Street Corn? Gather your ingredients, fire up the grill, and treat yourself to a taste of Mexico’s finest flavors.

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