Mexican Street Corn.

Absolutely! Here’s a classic recipe for Mexican Street Corn, also known as Elote — smoky, creamy, tangy, and loaded with flavor. It’s a beloved street food found all over Mexico, typically served on a stick or as a cup (elote en vaso).

🌽 Mexican Street Corn (Elote)

🧂 Ingredients:

• 4 ears of corn, husked

• 2–3 tbsp mayonnaise

• 2 tbsp sour cream (or Mexican crema)

• 1/2 cup crumbled cotija cheese (or feta as a substitute)

• 1/2 tsp chili powder (Tajín or smoked paprika also work well)

• 1 tbsp chopped cilantro (optional)

• 1 lime, cut into wedges

• Salt and pepper, to taste

• Wooden skewers (optional, for serving)

🔥 Instructions:

1. Cook the Corn:

• Grill Method (traditional):
  Preheat grill to medium-high. Grill corn for 10–12 minutes, turning occasionally, until nicely charred.

• Stovetop/Boil Method:
  Boil corn in salted water for 6–8 minutes until tender. For extra flavor, finish with a quick sear in a hot dry pan or under the broiler.

2. Prepare the Cream Mixture:

In a small bowl, mix together:

• Mayonnaise

• Sour cream or crema

• A pinch of salt and pepper

3. Assemble the Elotes:

1. Stick a skewer or wooden stick into each ear (optional).

2. Brush or spread the mayo/cream mixture all over the corn while it’s still warm.

3. Roll or sprinkle generously with crumbled cotija cheese.

4. Sprinkle with chili powder, Tajín, or smoked paprika.

5. Add chopped cilantro if using.

6. Squeeze fresh lime juice over the top right before serving.

📝 Variations:

• Elote en Vaso (Corn in a Cup):
  Cut grilled corn off the cob and layer it in a cup with the same toppings — perfect for mess-free snacking.

• Extra spicy? Add a dash of hot sauce like Valentina or Cholula.

• No cotija? Feta or grated parmesan makes a good substitute.