Easy Mexican Street Corn Recipe (Elote) - Ready In Minutes!
Craving the vibrant, smoky flavors of authentic Mexican street corn but intimidated by the thought of recreating it at home? Forget the fuss achieving elote perfection in your own kitchen is not only possible, but surprisingly simple!
The allure of Mexican street corn, or elote, lies in its captivating blend of textures and tastes. Imagine sweet, juicy corn kernels, kissed by the grill, generously coated in a creamy, tangy sauce, and finished with a sprinkle of salty cotija cheese and a dusting of chili powder. This iconic dish, often enjoyed straight off the cob, is a culinary celebration of simplicity and bold flavors. Inspired by the offerings of popular restaurant chains, the homemade version allows for personalization and guarantees a fresh, flavorful experience that rivals any restaurant rendition.
| Dish | Description |
|---|---|
| Mexican Street Corn (Elote) | Grilled corn on the cob slathered in a creamy, savory sauce and sprinkled with cotija cheese and spices. |
| Variations | Often include mayonnaise, sour cream, lime juice, chili powder, and cilantro. |
| Serving Styles | Elotes (on the cob), Mexican Street Corn Salad (off the cob), Mexican Corn in a Cup. |
| Key Ingredients | Corn (fresh, canned, or frozen), mayonnaise, sour cream or crema, cotija cheese, chili powder, lime juice, cilantro. |
| Flavor Profile | Smoky, savory, spicy, tangy, and creamy. |
While traditionally prepared with grilled corn on the cob, this recipe embraces a convenient twist: canned corn. This substitution streamlines the process without compromising the authentic flavor profile, making it an ideal option for busy weeknights or impromptu gatherings. By using canned corn, you'll be able to make elote street corn because we like to keep things simple and yummy at the same time.
To begin, place the entire contents of the canned corn in a saucepan. Simmer on medium heat for 7 minutes, ensuring the corn is heated through. Drain the corn thoroughly and then return just the corn to the pan, ready to absorb the vibrant flavors of the accompanying sauce.
Now comes the fun part: layering the flavors. Add the remaining ingredients to the pan with the corn, creating a symphony of tastes that dance on your palate. The combination of creamy, tangy sauce, a hint of chili powder, and the salty crumble of cotija cheese transforms the humble corn kernels into an irresistible dish. Its the perfect blend of smoky, savory, and spicyready in minutes!
For those seeking a lighter, salad-style presentation, cut the kernels off the cob (or use canned corn) and mix them with a creamy spread, cotija cheese, chili powder, and lime juice. The addition of diced red onions, jalapeos, and cilantro elevates the dish, providing a burst of freshness and a touch of heat. Serve it as a side dish, or scoop it with tortilla chips for a fun appetizer that's sure to be a crowd-pleaser.
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If you prefer the skillet method, simply add corn and butter to a skillet and cook until heated through and slightly browned, then proceed with the sauce and toppings.
For those opting for the oven, set your oven to 400F (200C). While the oven preheats, prepare the creamy sauce. In a large bowl, combine the mayonnaise, sour cream, cilantro, onion, cotija cheese, chili powder, cumin, salt, and black pepper. The cumin adds a subtle earthiness that complements the other spices, while the fresh cilantro provides a vibrant, aromatic note.
One key element in achieving authentic Mexican street corn flavor is the "elote sauce." The elote sauce really isnt a sauce in the traditional sense; it comes from the creamy mayonnaise and the melting of the cheese on the hot corn, creating a luscious, cohesive coating that clings to every kernel.
To store leftover Mexican street corn, let it cool to room temperature, then store the ears in airtight containers. If you dont have one big enough, keep them on a plate and wrap them tightly in storage wrap. Just know that the storage wrap may mess up the toppings a bit. They can keep in the fridge for up to four days, allowing you to enjoy the flavors of summer for days to come.
For those who prefer to start with fresh corn, there are several tricks for getting the freshest and tastiest corn:
- Look for plump kernels: The kernels should be tightly packed and uniform in size.
- Check the silk: The silk should be brown and slightly sticky, indicating that the corn is ripe.
- Feel the husk: The husk should be green and slightly damp, tightly wrapped around the cob.
If you are making a creamy mexican street corn recipe off the cob, crema or sour cream added to the street corn off the cob make it mexican style street corn.
Elote, mexican street corn, is a sublime side dish made with corn that will make you come back for more and more. And since the corn is in season and most tender, the perfect opportunity presented itself to make it.
Mexican corn on the cob (aka elote) is one of our familys favorite side dishes that pairs perfectly with our favorite mexican meals. Its slathered in seasoned mayo with a hint of lime with spice
To prepare the lime crema, either while the corn is grilling or just before starting it, prepare the crema by combining the mayonnaise, crema, lime juice, cilantro, and seasonings in a bowl.
For make-ahead and freezing instructions: Cook the corn, allow to cool and store covered in the fridge. Prepare the topping ingredients and store in the fridge.
These are two equally fabulous ways to serve mexican street corn. Elotes are left on the cob, while Mexican Street Corn Salad or Mexican Corn in a Cup are served off the cob.
Shop for the right corn. Naturally, to make the perfect elotes, youll need the perfect corn. Although any type would work, I suggest searching for the peruvian corn, aka choclo. Well, the choclos have big, tender corn kernels that respond well to whatever layers you add.
| Ingredient | Amount | Notes |
|---|---|---|
| Corn | 4 ears or 1 (15-ounce) can | Fresh, frozen, or canned (drained) |
| Mayonnaise | 1/2 cup | Adds creaminess |
| Sour Cream or Crema | 1/4 cup | Adds tang |
| Cotija Cheese | 1/4 cup | Crumbled; adds saltiness |
| Chili Powder | 1 teaspoon | Adds spice |
| Lime Juice | 1 tablespoon | Adds acidity |
| Cilantro | 2 tablespoons | Chopped; adds freshness |
| Optional Additions | To taste | Diced red onions, jalapeos, cumin, salt, black pepper |
The name of our keyword term is "Mexican Street Corn," and it is a noun phrase representing a specific dish.
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