Mexican Street Corn On The Cob (Elote) Recipe

I am excited to introduce my take on a Mexican Street Corn Recipe that will spark your curiosity. Grilled corn meets a tangy mix of Mexican Crema, chipotle, lime and Cotija cheese to create an irresistible flavor sensation that promises a refreshing twist on tradition. Prepare to be pleasantly surprised.

I gotta tell ya, this Mexican Street Corn On The Cob (Elote) recipe is one of my all-time favorites, especially when I’m looking for that extra kick at a summer barbecue. I remember the first time I tried this dish, I was blown away by the charred corn mixed with a velvety Mexican Crema and a hint of mayo that add such a unique creamy texture.

I love tossing on crumbled Cotija cheese, a squeeze of lime, and a dash of chipotle pepper (or even chipotle chili powder) sprinkled with chili powder and salt to create that perfect balance of smoky and spicy flavors. Sometimes, I even mix in a handful of chopped cilantro for a fresh zing.

This recipe really captures the essence of classic Mexican street food, and its appeal can easily remind you of famous Mexican Street Corn recipes and even modern variations like a salad version or dip. Enjoy every bite!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really like how the grilled corn gets that awesome charred flavor that makes it taste super smokey and rich. Second, I love mixing the Mexican Crema and mayo with chipotle peppers – the tangy, creamy sauce gives a kick that I just can’t get enough of. Third, the squeeze of lime juice and the Cotija cheese make every bite pop, adding a bright, salty twist that perfectly balances the spice. Lastly, I appreciate how simple and fun it is to make. It’s just perfect for hanging out with friends on a warm summer day when you want something delicious yet easy to prepare.

Ingredients

• Corn: Provides fiber and carbohydrates along with a naturally sweet and crunchy goodness.
• Mexican Crema: Offers a tangy, creamy richness that cuts through the spicy, bold flavors.
• Cotija Cheese: Provides saltiness and protein, beautifully contrasting the sweet corn.
• Chipotle Peppers: Bring smoky heat and extra depth that complements other flavors well.
• Lime Juice: Adds a zingy, sour tang that really brightens up the dish.
• Mayonnaise: Gives a rich, creamy blend to smooth out the spicy and tangy tastes.
• Chipotle Chili Powder: Adds smoky spice in measured doses, perfect substitute for whole chipotle.
• Cilantro: Offers fresh, herbal brightness and a pop of color while adding delicate vitamins.

Ingredient Quantities

• 4 ears of corn, husks removed
• 1/2 cup Mexican Crema (or substitute with sour cream)
• 1/4 cup mayonnaise
• 1 cup crumbled Cotija cheese
• 1-2 chipotle peppers in adobo sauce or 1 tsp chipotle chili powder
• 1 lime, juiced (plus extra wedges for serving)
• Chili powder, to taste
• Salt, to taste
• Optional: a handful of chopped cilantro

How to Make this

1. Preheat your grill to a medium-high heat and get your corn ready by removing the husks.

2. Place the corn on the grill and turn them every 2-3 minutes so they char evenly.

3. Grill the corn for about 10 minutes until you see plenty of char marks all over.

4. While the corn is grilling, mix together 1/2 cup of Mexican Crema with 1/4 cup of mayo in a bowl.

5. Finely chop 1-2 chipotle peppers in adobo sauce (or add 1 tsp chipotle chili powder) and stir it into the crema mixture.

6. Squeeze in the juice of 1 lime into the mix and add salt and chili powder to taste.

7. If you like, toss in a handful of chopped cilantro into the mixture for extra flavor.

8. Once your corn is nicely grilled, use a brush or spoon to generously coat each ear with the sauce while they’re still hot.

9. Sprinkle about 1 cup of crumbled Cotija cheese all over the sauced corn so it sticks well.

10. Serve immediately with extra lime wedges on the side for a tangy finish and enjoy your delicious Elote!

Equipment Needed

1. A grill that’s preheated to medium-high heat
2. Tongs for flipping the corn while it grils
3. A mixing bowl so you can combine the Mexican Crema, mayo, and spices
4. Measuring cups to get your crema and mayo in the right amounts
5. A knife and a cutting board for chopping the chipotle peppers
6. A citrus juicer or reamer for squeezing the lime
7. A brush or spoon to evenly coat the hot corn with the sauce
8. A serving plate to present your finished Elote

FAQ

Mexican Street Corn On The Cob (Elote) Recipe Substitutions and Variations

• Mexican Crema can be swapped with sour cream or even full-fat Greek yogurt for that creamy texture.
• If you can’t get chipotle peppers, try using smoked paprika with a pinch of cayenne pepper for a similar smoky kick.
• If Cotija cheese is hard to find, crumbled queso fresco or feta cheese works pretty well, even though the flavor might be a bit tangier.
• Instead of mayonnaise, you might use Greek yogurt if you’re looking for a lighter twist on the recipe.
• If cilantro’s not your style, chopped fresh parsley can be a good alternative for a fresh herbal note.

Pro Tips

1. Make sure your grill is properly heated before you put the corn on. It helps get an even char without drying ’em out.
2. Slather on your sauce right away while the corn’s hot so it sticks better – waiting too long might let the sauce slide right off.
3. Be careful with the chipotle peppers – add a little at a time and taste as you go so it doesn’t end up way too spicy.
4. Let your sauce sit for a few minutes before you use it. That rest time helps all those flavors blend together real nice.