Mexican Street Corn, also known as Elote, is a beloved street food staple that transports you straight to the bustling mercados of Mexico with just one succulent, spicy, and tangy bite. A true celebration of corn’s natural sweetness, Elote combines the richness of butter, the creaminess of mayonnaise, the punch of chili, and the sharpness of cotija cheese. The significance of this dish lies not just in its bold flavors but also in its cultural roots. Originating from the ancient Aztec civilization, Elote has evolved but has continued to be a comforting symbol of tradition and community. For those who cherish the blend of simplicity and vibrant taste, or long to recreate the vivid memory of a Mexican sojourn, whipping up some Mexican Street Corn is a culinary jaunt worth taking.
The beauty of Mexican Street Corn is its versatility. It pairs marvelously with a range of dishes—think grilled meats for a barbecue touch, black bean salad for a vegetarian option, or alongside a refreshing avocado and tomato salsa. It’s also the perfect accompaniment to a full Mexican feast, sharing the table with tacos, enchiladas, and tostadas. For a heartier meal, sliced off the cob and tossed with greens, it can elevate a simple salad. It’s a side that plays well with others but also stands tall on its own.
Mexican Street Corn (Elote)
Servings: 4
Ingredients
– 4 ears of corn, husks and silk removed
– 1/4 cup mayonnaise
– 1/4 cup sour cream or Mexican crema
– 1/2 cup cotija cheese, finely crumbled
– 1/2 teaspoon smoked paprika (or chili powder for more heat)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon ground cumin
– 1 lime, cut into wedges
– Handful of fresh cilantro, chopped
– Salt to taste
– 1 tablespoon vegetable oil (for grilling)
Directions
