Description of this recipe:
Mexican Street Corn, or Elote, is a beloved snack and side dish that perfectly balances sweet, savory, spicy, and tangy flavors. This recipe provides a straightforward way to recreate the authentic taste of elote, whether you’re grilling outdoors or using a skillet indoors. It’s a vibrant dish that’s perfect for summer barbecues, potlucks, or simply as a flavorful addition to any meal.
Why you will love this recipe:
You’ll love this Mexican Street Corn recipe because it’s incredibly easy to make and bursting with flavor. The combination of grilled sweet corn, creamy mayonnaise, tangy lime juice, sharp garlic, and salty queso fresco creates an irresistible taste sensation. It’s a crowd-pleaser that’s guaranteed to be a hit at any gathering. Plus, it’s versatile – you can adjust the spice level to your liking and customize the toppings to suit your preferences. The best part? It brings the authentic taste of Mexican street food right to your kitchen.
Ingredients:
- Corn: 4 ears of corn, shucked and washed
- Mayonnaise: ¼ cup
- Lime Juice: 2 teaspoons, freshly squeezed
- Garlic: ¼ teaspoon, minced
- Queso Fresco: ⅛ cup, finely grated
- Salt: To taste
- Pepper: To taste
Preparation:
Step 1: Prepare the Elote Mixture In a small bowl, whisk together the mayonnaise, lime juice, and minced garlic until well combined. This mixture forms the base of the creamy, tangy dressing that makes elote so addictive.
Step 2: Stir in Queso Fresco Add the finely grated queso fresco to the mayonnaise mixture. Stir until evenly distributed. The queso fresco adds a salty, slightly crumbly texture and a distinct flavor that complements the other ingredients.
Step 3: Grill the Corn (Outdoor Method) If using an outdoor grill, preheat it to medium-high heat. Place the shucked corn directly on the hot grill grates. Rotate the corn every 2 minutes, allowing each side to char slightly. Grill for a total of about 10 minutes, or until the kernels are tender and have a smoky flavor.
Step 4: Grill the Corn (Indoor Method) If grilling indoors, warm a skillet with a tablespoon of olive oil over medium-high heat. Place the shucked corn in the skillet and rotate every three minutes. Cook for a total of 8-9 minutes, until the kernels are slightly browned and tender.
Step 5: Assemble the Elote Once the corn is grilled, carefully remove it from the grill or skillet. You can either leave the corn on the cob or remove the kernels for serving. If leaving the corn on the cob, place it on a platter. If removing the kernels, transfer them to a bowl.
Step 6: Dress the Corn Using a spoon or brush, generously coat the grilled corn with the mayonnaise-queso fresco mixture. Make sure to cover all sides of the corn or kernels for maximum flavor.
Step 7: Season and Serve Sprinkle the dressed corn with salt and pepper to taste. Serve immediately and enjoy the authentic taste of Mexican Street Corn!
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Intensity: Bold and Flavorful
- Overall Rating: 5/5 Stars
Serving Suggestions:
- Serve as a side dish at barbecues, picnics, or potlucks.
- Pair with grilled meats, tacos, or enchiladas.
- Enjoy as a snack on its own.
- Serve with a sprinkle of chili powder for added heat.
Tips:
- For a spicier kick, add a pinch of chili powder or a dash of hot sauce to the mayonnaise mixture.
- If you don’t have queso fresco, cotija cheese or crumbled feta cheese can be used as substitutes.
- To easily remove the corn kernels from the cob, stand the corn upright on a cutting board and use a sharp knife to slice downwards, following the curve of the cob.
- For a smokier flavor, try grilling the corn over wood chips or charcoal.
- Freshly squeezed lime juice is essential for the best flavor.
- Make sure to shuck the corn just before grilling to prevent it from drying out.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Nutritional Information: (per serving, approximate)
- Calories: 200
- Protein: 5g
- Sodium: 200mg
Conclusion
Mexican Street Corn, or Elote, is more than just a snack; it’s an experience. The combination of smoky grilled corn, creamy dressing, and salty cheese creates a flavor profile that’s both familiar and exciting. This recipe makes it easy to bring the taste of authentic Mexican street food to your own kitchen, allowing you to enjoy this beloved dish whenever the craving strikes. Whether you’re hosting a summer barbecue or simply looking for a delicious side dish, Elote is sure to be a crowd-pleaser.
5 Questions and Answers about this recipe:
Q1: Can I make this recipe ahead of time?
A: While it’s best to serve elote fresh off the grill, you can prepare some components in advance. The mayonnaise mixture can be made a few hours ahead and stored in the refrigerator. However, it’s recommended to grill the corn just before serving to maintain its optimal texture and flavor. If you need to make it further in advance, grill the corn and store it separately from the dressing. Assemble just before serving.
Q2: What if I don’t have a grill? Can I still make this recipe?
A: Absolutely! If you don’t have access to a grill, you can easily make this recipe using a skillet on your stovetop. Simply heat a tablespoon of olive oil in a skillet over medium-high heat. Rotate the shucked corn every few minutes until it’s slightly browned and tender. The skillet method works well for achieving a similar flavor and texture to grilled corn. You can also broil the corn in the oven.
Q3: Can I add any other toppings to my Elote?
A: Of course! Elote is a versatile dish, and you can customize it with a variety of toppings to suit your preferences. Some popular additions include chili powder, cotija cheese, chopped cilantro, a squeeze of lime, and a drizzle of hot sauce. Feel free to experiment and create your own unique version of Elote.
Q4: How do I store leftover Elote?
A: If you have leftover Elote, store it in an airtight container in the refrigerator. It’s best to store the corn kernels separately from the dressing to prevent the corn from becoming soggy. When you’re ready to enjoy the leftovers, simply reheat the corn and toss it with the dressing. The flavor and texture may not be quite as good as fresh Elote, but it will still be delicious.
Q5: Is there a substitute for queso fresco? I can’t find it in my local store.
A: If you can’t find queso fresco, don’t worry! There are several substitutes you can use. Cotija cheese is a good option, as it has a similar salty and crumbly texture. Feta cheese is another alternative, though it has a slightly different flavor profile. You can also use a mild white cheese, such as Monterey Jack, as a substitute. The key is to choose a cheese that has a good balance of saltiness and creaminess.
