🌽 Easy Mexican Street Corn (Elote) Recipe
✅ Ingredients:
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4 ears of corn, husked
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2–3 tbsp mayonnaise
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2 tbsp sour cream (optional but makes it creamier)
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½ cup crumbled Cotija cheese (or feta/parmesan if unavailable)
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1 tsp chili powder (adjust to taste)
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1 tbsp fresh lime juice
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Fresh cilantro, chopped (optional, for garnish)
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Salt, to taste
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Butter, for brushing (optional)
🔥 Cooking Options:
Grill (traditional):
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Grill corn over medium-high heat, turning occasionally, until nicely charred (about 10 minutes).
Stovetop:
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Boil or steam corn for 5–7 minutes, or pan-sear with a bit of oil until golden brown.
Oven:
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Roast at 400°F (200°C) for 25–30 minutes, turning once halfway through.
🧑🍳 Assemble:
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While corn is still warm, brush with butter (if using).
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Mix mayonnaise, sour cream, lime juice, and a pinch of salt in a small bowl.
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Spread this creamy mixture all over the corn.
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Sprinkle with Cotija cheese, then dust with chili powder.
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Garnish with cilantro and serve with extra lime wedges.
🌮 Tips & Variations:
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Tajin can be used instead of plain chili powder for a citrusy kick.
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For Elote in a Cup (Esquites): Cut the corn off the cob and mix everything in a bowl or cup — easier to eat!
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Add a dash of hot sauce (like Valentina or Cholula) for extra heat.
Let me know if you’d like a vegan version or if you’re cooking with frozen/canned corn!