Homemade Elote (Mexican Street Corn) Recipe
Elote, or Mexican street corn, is a vibrant and flavorful snack commonly sold by street vendors throughout Mexico. It’s a simple, yet incredibly delicious dish made with grilled corn on the cob, coated in a creamy mixture of mayonnaise, lime, and spices, then topped with cheese and cilantro. This recipe brings authentic flavors of the street to your kitchen, and it’s easy to prepare for barbecues, parties, or a fun weeknight side dish. Let’s dive into how you can make this at home!
Ingredients for Homemade Elote
- 4 ears of fresh corn (husks on)
- ¼ cup of mayonnaise
- ¼ cup of Mexican crema (or sour cream)
- ½ cup of cotija cheese, crumbled (you can substitute with feta or Parmesan if cotija is unavailable)
- 1 teaspoon of chili powder (or tajín for a tangy, spicy kick)
- 1 teaspoon of smoked paprika (optional, for a smoky flavor)
- 2 tablespoons of fresh lime juice (plus extra lime wedges for serving)
- Fresh cilantro, chopped, for garnish
- Salt and pepper to taste
- Wooden skewers or corn holders (optional)
Preparation
- Prepare the Corn
- First, peel back the corn husks without fully removing them, exposing the kernels while keeping the husks intact. Remove the silk threads from the corn, then fold the husks back over the corn.
- Soak the corn in a large pot of cold water for about 20 minutes. This soaking step prevents the husks from burning on the grill and helps the corn steam, making it juicy and tender.
- Grill the Corn
- Preheat your grill to medium-high heat (about 375°F to 400°F). Once heated, place the corn on the grill, with the husks still on. Grill for about 15 to 20 minutes, turning occasionally to ensure even cooking. The corn will steam inside the husks and develop a nice char on the kernels.
- If you prefer a deeper char on your corn, remove the husks in the last 5 minutes of grilling. You’ll achieve that delicious smoky, slightly crispy exterior that is the hallmark of classic elote.
- Prepare the Creamy Topping
- While the corn is grilling, mix the mayonnaise, crema, and lime juice in a small bowl. This creamy mixture is the base for the elote’s rich coating. Taste the mixture, and if you prefer more tang, feel free to add more lime juice. Season with salt and pepper to taste.
- Prep the Cheese and Spices
- In a separate small bowl, combine the crumbled cotija cheese, chili powder, and smoked paprika (if using). If you want a mild version, you can reduce or omit the chili powder, or swap it with sweet paprika.
- Assemble the Elote
- Once the corn is grilled to your liking, carefully peel back the husks completely, or remove them altogether if preferred. You can insert wooden skewers or corn holders into the base of the corn for easier handling.
- Using a brush or a spatula, generously slather each ear of corn with the mayo-crema mixture, making sure to cover all sides. After that, sprinkle the seasoned cotija cheese mixture liberally over the corn, pressing slightly so the cheese sticks to the creamy coating.
- Garnish and Serve
- Sprinkle freshly chopped cilantro over each ear of corn for a pop of color and added flavor. Serve the elotes with lime wedges on the side, so everyone can squeeze extra lime juice as desired.
- For an extra bit of indulgence, sprinkle a bit more chili powder or tajín for additional spice.
Tips and Variations
- Using Boiled or Oven-Roasted Corn: If you don’t have access to a grill, you can still enjoy delicious elote by boiling or oven-roasting your corn. Boil the corn for about 10 minutes or roast in an oven preheated to 425°F for about 20 minutes. Then, proceed with the same toppings.
- Adding Extra Heat: For those who love spicier food, you can add some heat by mixing in a little hot sauce like Valentina or Cholula into the mayonnaise mixture or dusting the corn with cayenne pepper.
- Vegetarian/Vegan Options: To make vegan elote, simply substitute vegan mayonnaise and dairy-free sour cream for the mayo and crema, and use a dairy-free cheese alternative like vegan cotija or Parmesan. You’ll still get all the delicious flavors, minus the dairy.
- Serving Suggestions: Elote is incredibly versatile and pairs well with many main dishes. Serve it alongside grilled meats like carne asada, BBQ chicken, or as a tasty side for tacos. It also makes a great appetizer or snack at parties, especially in the summer months when corn is in season.
- Elote in a Cup (Esquites): If you want a more portable or less messy version, try making esquites. After grilling or cooking the corn, cut the kernels off the cob and mix them with the creamy mayo mixture and toppings in a cup. Esquites are perfect for serving at large gatherings or street fairs when people are on the go.
Healthier Elote Option
If you’re looking to lighten up your elote, consider these healthier swaps:
- Greek Yogurt: Use plain Greek yogurt in place of mayonnaise and crema for a lighter, protein-packed version.
- Grilled without Butter: Skip the butter or oil on the corn to reduce the fat content.
- Reduced-Fat Cheese: Opt for reduced-fat cotija or feta cheese to maintain flavor without the extra calories.
Final Thoughts
Homemade elote is a simple yet incredibly flavorful dish that embodies the essence of Mexican street food. With a few basic ingredients and a bit of time on the grill, you can recreate this beloved snack at home. The combination of smoky, sweet grilled corn, tangy lime, creamy mayo, and the salty, crumbly cotija cheese creates a unique flavor experience that keeps you coming back for more. Whether you’re serving it at a summer BBQ or simply enjoying it as a snack, elote is sure to be a hit with everyone!
