mexican street corn on the cob recipe
The Best mexican street corn on the cob recipe
I’ve always been fascinated by the rich flavors and textures of Mexican street corn on the cob. This dish, also known as elote, is a staple at street food stalls and markets in Mexico.
The combination of grilled corn, mayonnaise, cotija cheese, chili powder, and lime juice creates a symphony of tastes that’s both familiar and exotic. As a home cook, I love that this recipe is incredibly easy to make and can be customized to suit any taste.
My family and I adore it as a quick weeknight dinner or as a side dish for outdoor gatherings. The health benefits of this recipe are also a major plus – the corn is high in fiber, the mayonnaise adds a creamy richness without being too heavy, and the chili powder adds a nice kick without adding extra calories.
We often make it for our kids’ sports events or family reunions because it’s easy to transport and feeds a crowd. Plus, the leftovers are just as delicious reheated the next day.
In short, Mexican street corn on the cob is a game-changer for any occasion – it’s flavorful, fun to make, and packed with nutrients.
Mexican Street Corn on the Cob
Grilled corn on the cob slathered in a creamy, tangy sauce made from mayonnaise, sour cream, and lime, then rolled in crumbled cotija cheese and sprinkled with chili powder and fresh cilantro. This popular Mexican street food, known as elote, is a perfect side dish for barbecues or a flavorful snack.
🥘Ingredients
For the Corn
For the Sauce and Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mexican Street Corn on the Cob Works
Mexican street corn on the cob is an incredible addition to any meal or gathering. Its ease of preparation and adaptability make it perfect for everyday meals or special occasions alike.
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, simply grill or cook in the oven until lightly browned and crispy on the outside.
Serve with additional toppings such as diced onions, cilantro, or crumbled queso fresco for added flavor.
❓ Frequently Asked Questions About Mexican Street Corn on the Cob
Q: What type of corn is best for Mexican street corn on the cob?
For this recipe, you’ll want to use fresh ears of corn that are still in their husks. You can find these at most farmers’ markets or well-stocked grocery stores. Avoid using frozen or canned corn, as they won’t have the same texture and flavor.
Q: Can I use other types of cheese instead of cotija?
While cotija cheese is traditional in Mexican cuisine, you can substitute it with other types of cheese if you don’t have access to it. Feta or Parmesan work well in its place, but keep in mind that they’ll change the flavor profile slightly.
Q: How do I prevent the corn from burning when grilling?
To prevent the corn from burning when grilling, make sure to brush it with oil before placing it on the grill. You can also rotate the ears frequently to ensure even cooking.
Q: Can I make this recipe ahead of time?
You can prep some components ahead of time – like making a batch of mayonnaise-based dressing – but assemble the final dish just before serving. This ensures that everything stays fresh and flavorful.
Q: Is this recipe suitable for vegans?
This recipe can be adapted to be vegan-friendly by substituting mayonnaise with a plant-based alternative and using vegan cheese shreds instead of cotija.