This simple Mexican corn-on-the-cob recipe, also known as elotes, makes the ideal starter or side dish for any outdoor party. It merits a place in your collection of Mexican Food Recipes, whether you incorporate it to make a Mexican Pasta Salad or a Mexican Corn Salad.
This recipe for Mexican Street Corn involves frying corn on the cob and slathering it with a sauce of mayonnaise, sour cream, cotija cheese, chili powder, and lime juice. If you have been to Milwalky Taco, you will agree that Mexican street corn is one of the most delicious Mexican foods ever.
Ingredients
Elote corn requires two different sets of components. You may select corn for the first one (fresh, canned, or frozen), and the second is the list of ingredients for the sauce.
You can use fresh summer corn when the weather is warmer or canned or frozen corn if you can’t get fresh corn (no need to thaw). However, authentic Mexican elotes are typically prepared with fresh maize. When it’s snowing outside and grilling is not an option, you may still enjoy elotes provided you don’t mind breaking a few culinary conventions by utilizing canned or frozen corn.
The Mexican corn sauce’s ingredients are as follows:
- Mexican Crema, also known as sour cream or Mexican creme fraiche, is used to make the traditional elote recipe. It is a thickened cream similar to American sour cream and French creme fraiche. These days, well-stocked supermarkets are a great place to find them. If not, you can still use sour cream.
- Choose a mayonnaise brand that you enjoy using.
- The typical flavoring for corn on the cob in Mexico is chili powder, and only a half-teaspoon of it is required.
- Lime Juice: If possible, use fresh lime juice.
Mexican corn is topped with the following:
- The preferred cheese to use as a topping is shredded cotija cheese, often known as Mexican corn cheese. You can also use crumbled queso fresco if locating cotija cheese proves difficult.
- Chili powder may be optionally added. You will enjoy adding a little extra seasoning to the cheese mixture for extra tang and color.
- Just a few handfuls of freshly cut cilantro are required.
The preparation method
- To prepare the corn, fold back each leaf of the husk and knot it with kitchen thread. Brush oil or butter very lightly.
- Cook corn on the cob: Heat an outside grill or a grill pan on the stovetop to cook the corn. Grill corn, checking that it doesn’t adhere to the grill grates, for 3–4 minutes on each side or until it is lightly browned. When they are completely roasted, put them aside on a big dish.
- Create the sauce for the corn on the cob: In a bowl, combine mayo, lime juice, chili powder, and sour cream (or Mexican crema).
- Apply sauce to the brush: Apply the elote sauce generously with a pastry brush to the now-roasted street corn.
- Then, add the garnishes: liberally top it with cotija cheese, chopped cilantro, and, if desired, a dash of chili powder flavor.
- You can serve it with lime wedges on the side.
