Elotes (Mexican Street Corn). Elote (aka Mexican Street Corn) is a common street food in Mexico, hence the nickname. It's often served on a stick, though you could skip the skewer and make it right on the grill, like you would traditional corn on the cob. If you're having trouble finding cotija cheese, you could always try feta.
How to Make Mexican Street Corn (Elotes). Elote is Mexican street corn grilled to charred juiciness then slathered with a creamy chili, cilantro, lime sauce then dusted with Cotija cheese. It tastes like a fancy side but SO EASY so it's perfect for all your potlucks and barbecues. You can have Elotes (Mexican Street Corn) using 8 ingredients and 7 steps. Here is how you cook it.
Ingredients of Elotes (Mexican Street Corn)
- Prepare 4 Ears of Corn on the Cob with Husks Removed.
- You need 1/2 Cup of Lite Mayo.
- You need 1/2 Cup of Lite Sour Cream.
- Prepare 1 Cup of Finely Crumbled Cotija Cheese.
- Prepare 1 Tbsp of Chili Powder.
- Prepare of Zest of 1 Lime.
- Prepare of Salt.
- Prepare of Pepper.
Elote Mexicano is prep ahead friendly, gluten free, makes fabulous. The classic Mexican street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili-, garlic-, and Cotija cheese-spiked sauce. For a version of elotes that you can eat with a spoon, check out our recipe for esquites. This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish.
Elotes (Mexican Street Corn) instructions
- Begin by mixing together the chili powder, lime zest, salt, and pepper into small bowl. Set aside.
- Mix together the Mayo and the sour cream in a bowl and set aside..
- Place the crumbled Cotija cheese into a wide bowl and set aside..
- Place the corn onto a hot grill and grill until tender. The corn may blacken a bit but that's okay! It's a great flavour. Alternatively, you can also boil the corn until tender if you don't have access to a grill or if it's winter and you can't be bothered going outside!.
- Once the corn is done, pat it completely dry and shove a wooden stick into the wide end. Using a spatula, slather the Mayo and sour cream mixture generously over each ear until they are well coated..
- Gently place the end of the corn into the bowl of Cotija cheese and dust the cheese liberally over the whole thing turning as you go so all sides of the corn get coated..
- To finish, dust the entire thing with the chili-lime spice mixture and serve immediately..
Sweet ears of corn are grilled until lightly charred then slathered with a creamy lime topping and cotija cheese. Elotes are popular Mexican street food sold by cart vendors who roast fresh corn on the cob. Elotes or Mexican street corn, it's all good, right? The moms of kids at Mister Man's preschool used to make this for our Cinco de Mayo festival each year, and I helped them each year. Now I make my own version that well, it's possible that my husband didn't get any of that first batch because I ate the entire.