Mexican Street Corn, or “Elote,” is a popular and delicious street food in Mexico. Grilled corn on the cob is slathered with a creamy mixture of mayonnaise, sour cream, and cheese, then seasoned with chilli powder and lime juice for a burst of flavour. This simple yet flavorful dish is a favourite at summer gatherings and barbecues.
Mexican Street Corn: How to Make at Home?Course: Food u0026amp; Recipes
Needful ingredients for this recipe:
4 ears of corn, husked
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese (or feta cheese)
1 teaspoon chilli powder (adjust to taste)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Salt and pepper to taste
- Grill Corn: Preheat your grill to medium-high heat. Place the husked ears of corn directly on the grill grates. Grill the corn, turning occasionally, until it is cooked and lightly charred in spots, about 10-15 minutes.
- Prepare Creamy Mixture: In a small bowl, combine the mayonnaise and sour cream. Mix well until smooth and creamy.
- Coat Corn: Once the corn is grilled, use a brush or spoon to coat each ear of corn with the creamy mayonnaise and sour cream mixture, ensuring it is evenly coated on all sides.
- Season: Sprinkle the crumbled cotija cheese (or feta cheese) generously over the coated corn. Sprinkle chilli powder evenly over each ear of corn, adjusting the amount to your taste preference. Squeeze lime wedges over the corn to add a fresh burst of citrus flavour. Season with salt and pepper to taste.
- Garnish: Sprinkle chopped fresh cilantro over the top of the Mexican Street Corn for added freshness and flavour.
- Serve: Serve the Mexican Street Corn immediately while it’s still warm, alongside extra lime wedges for squeezing if desired.
- Enjoy: Sink your teeth into the deliciously charred corn kernels coated with creamy, tangy, and savory flavors. Mexican Street Corn is the perfect side dish for any outdoor barbecue or summer gathering, bringing a taste of Mexico to your table. ¡Buen provecho!