Elotes (Mexican Street Corn)
Elotes (Mexican Street Corn)

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, elotes (mexican street corn). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Elotes (Mexican Street Corn) is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Elotes (Mexican Street Corn) is something that I’ve loved my entire life. They’re nice and they look fantastic.

Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled How to Make Mexican Street Corn (Elotes). Swaps & Substitutions for Mexican Corn.

To begin with this recipe, we have to prepare a few components. You can cook elotes (mexican street corn) using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Elotes (Mexican Street Corn):
  1. Prepare 4 Ears Corn on the Cob with Husks Removed
  2. Take 1/2 Cup Lite Mayo
  3. Make ready 1/2 Cup Lite Sour Cream
  4. Get 1 Cup Finely Crumbled Cotija Cheese
  5. Take 1 Tbsp Chili Powder
  6. Make ready Zest of 1 Lime
  7. Take Salt
  8. Get Pepper

It's often served on a stick, though you could skip the skewer and make it right on the grill. The classic Mexican street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili-, garlic-, and Cotija cheese-spiked sauce. For a version of elotes that you can eat with a spoon, check out our recipe for esquites. A common Mexican street food, the elote is grilled corn on the cob coated with a mixture of cotija cheese, mayo, sour cream, chile powder and lime before getting topped with more cheese.

Instructions to make Elotes (Mexican Street Corn):
  1. Begin by mixing together the chili powder, lime zest, salt, and pepper into small bowl. Set aside
  2. Mix together the Mayo and the sour cream in a bowl and set aside.
  3. Place the crumbled Cotija cheese into a wide bowl and set aside.
  4. Place the corn onto a hot grill and grill until tender. The corn may blacken a bit but that's okay! It's a great flavour. Alternatively, you can also boil the corn until tender if you don't have access to a grill or if it's winter and you can't be bothered going outside!
  5. Once the corn is done, pat it completely dry and shove a wooden stick into the wide end. Using a spatula, slather the Mayo and sour cream mixture generously over each ear until they are well coated.
  6. Gently place the end of the corn into the bowl of Cotija cheese and dust the cheese liberally over the whole thing turning as you go so all sides of the corn get coated.
  7. To finish, dust the entire thing with the chili-lime spice mixture and serve immediately.

The combination of the sweet corn with the salty cheese and spicy chile powder makes for an addictive. This grilled corn recipe is coated with a cooling lime Crema, spiced with some Chile powder, and topped cotija and cilantro. It's always one of my favorite ways to prepare fresh corn. Elotes, aka Mexican corn on the cob, are served on most street corners in every city throughout Mexico. Corn (maize) is a cereal grain first domesticated by.

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