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To make Mexican street corn, also known as elote, you will need: - 4 ears of corn, husked - 1/2 cup mayonnaise - 1/4 cup sour cream - 1 cup crumbled Cotija cheese - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 tablespoon lime juice - Fresh cilantro leaves, for garnish - Lime wedges, for serving - Salt and pepper to taste Choose fresh corn with bright green husks. The kernels should feel firm and plump. If you can, get sweet corn for the best flavor. Use real Cotija cheese for that authentic taste. Make sure your mayonnaise and sour cream are fresh to keep the sauce creamy. When measuring spices, a little can go a long way. Adjust them to match your taste. If you can’t find Cotija cheese, use feta cheese instead. It has a similar salty flavor. You can swap mayonnaise for Greek yogurt for a lighter option. If you want a kick, add hot sauce to the sauce mix. For a dairy-free option, use vegan mayo and dairy-free cheese. Lime juice can also be replaced with lemon juice if needed. Start by husking the corn. Remove the green outer layers and silk. Rinse each ear under cool water to clean it. This step helps get rid of any dirt. Pat the corn dry with a towel. Now, it is ready for the grill. Preheat your grill to medium-high heat. Place the ears of corn directly on the grill. Cook them for about 10-12 minutes. Turn them every few minutes. You want nice char marks, which add flavor. When they are tender, they are ready to come off the grill. While the corn cooks, mix the sauce. In a bowl, combine mayonnaise, sour cream, lime juice, chili powder, and smoked paprika. Stir until smooth. When the corn cools for a few minutes, brush each ear with the sauce. Make sure to cover all sides. Next, sprinkle crumbled Cotija cheese over the corn. This cheese sticks well to the sauce. Add salt and pepper to taste. Finish with fresh cilantro leaves and serve with lime wedges. Enjoy the burst of flavors! Check out the Full Recipe for more details. To get that nice char on your corn, start with a hot grill. Preheat it to medium-high heat. Place the corn directly on the grill. Turn the ears every few minutes. This helps them cook evenly and get those lovely grill marks. Aim for about 10 to 12 minutes of grilling time. You'll know it's done when the kernels are tender and have a nice golden color. For the best flavor, use fresh corn. It tastes sweeter and has more crunch. The sauce is key too. Mix mayonnaise, sour cream, lime juice, chili powder, and smoked paprika. This blend offers a great balance of creaminess and spice. After grilling, brush the sauce over the corn while it’s hot. The heat helps the sauce stick better and enhances the flavors. Don’t forget to sprinkle a good amount of Cotija cheese on top. It adds a wonderful salty kick. Presentation makes a big difference. Serve the corn on a wooden board or in a basket. This adds a fun, rustic touch. Garnish with fresh cilantro leaves for a pop of color. Offer lime wedges on the side. A squeeze of lime just before eating brightens the flavors even more. You can also sprinkle extra chili powder for a spicy touch. This makes your Mexican street corn not only tasty but also visually appealing. For the full recipe, check out Mexican Street Corn Delight. {{image_2}} When it comes to elote, you can stick to the classic toppings. These add great flavor. Here are my go-to choices: - Cotija cheese: This crumbly cheese gives a salty kick. - Chili powder: It brings a nice heat and depth. - Fresh lime juice: This adds bright, zesty notes. - Cilantro leaves: They give a fresh, herbal taste. Mix and match these toppings to get that authentic street corn vibe. Let’s get adventurous! You can add unique flavors to elevate your elote. Here are some fun ideas: - Avocado crema: Blend ripe avocado with lime juice and sour cream for a creamy twist. - Hot sauce: Drizzle your favorite hot sauce for an extra spicy kick. - Garlic powder: A sprinkle of garlic powder can add a nice depth. - Pico de gallo: Fresh salsa gives a fresh crunch and burst of flavor. Feel free to experiment with these additions to make your elote stand out. You can grill, boil, or even bake your corn for elote. Each method gives a unique taste. - Grilling: This is the most common method. It gives that smoky flavor and charred bits. - Boiling: This is quicker and keeps the corn juicy. Just boil for 5-7 minutes, then add your toppings. - Baking: Wrap the corn in foil and bake at 400°F for about 30 minutes. This keeps it tender. Choose the method that fits your time and taste. Each one can lead to a delicious outcome! For a full recipe, check out the Mexican Street Corn Delight. To keep leftover Mexican street corn fresh, wrap it in plastic wrap or foil. Place it in an airtight container. This method helps keep moisture in. Store it in the fridge for up to three days. If you want to save it longer, you can freeze it. Just slice the corn off the cob and place it in a freezer bag. It can last for about three months in the freezer. Reheating elote is easy. You can use the microwave or grill. For the microwave, place the corn on a plate. Heat it for about 30 seconds to one minute. Check to see if it's warm. If not, heat for a bit longer. For the grill, preheat it to medium. Grill the corn for a few minutes, turning it until warm. This keeps the flavors intact and gives it a nice char. To keep your fresh ingredients like corn and cilantro, store them properly. For corn, keep it in the fridge, husked and unwashed. Wrap it loosely in a damp paper towel. Store cilantro in a glass of water, like a bouquet. Cover the leaves with a plastic bag. This helps them stay fresh for about a week. Use these tips to enjoy your Mexican street corn at its best. For the full recipe, check the detailed instructions above. Elote has roots in ancient Mexico. People have enjoyed this dish for hundreds of years. Corn is a key crop in Mexican culture. It symbolizes life and sustenance. Street vendors made elote popular in cities. They grill corn and add toppings for flavor. You find elote in markets and fairs. Each bite captures the spirit of Mexico. Yes, you can make elote vegan! Swap the mayonnaise and sour cream for plant-based versions. Use cashew cream or avocado for creaminess. Replace Cotija cheese with vegan cheese or nutritional yeast. The spices and lime juice add great flavor. You will still enjoy the classic taste of elote. Serve elote with tacos for a great meal. Pair it with grilled meats or veggies, too. A fresh salad adds a nice crunch. For a light option, serve with guacamole and chips. You can even enjoy elote with rice and beans. These sides enhance the flavors of your elote. In this post, we explored how to make perfect Elote, the classic Mexican street corn. We covered key ingredients, tips for grilling, and creative variations. You now have a solid plan to prep, grill, and serve this tasty dish. Remember, fresh ingredients make a huge difference, and don’t shy away from trying new toppings. Enjoy making Elote, and let your creativity shine as you serve it. With these tips, your experience will surely impress everyone at the table.

Mexican Street Corn (Elote)

Discover the irresistible taste of Mexican Street Corn Delight with this easy recipe! In just 30 minutes, you can grill fresh corn and slather it in a creamy, flavorful sauce topped with Cotija cheese and spices. Perfect for summer gatherings or a tasty side dish, this recipe will elevate your corn game.
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Ingredients
  

4 ears of corn, husked

1/2 cup mayonnaise

1/4 cup sour cream

1 cup crumbled Cotija cheese

1 teaspoon chili powder

1 teaspoon smoked paprika

1 tablespoon lime juice

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Salt and pepper to taste

Instructions
 

Preheat a grill to medium-high heat.

    Place the ears of corn directly on the grill. Cook, turning occasionally, for about 10-12 minutes, until the corn is tender and has charred marks.

      While the corn is grilling, in a small mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika. Mix until smooth.

        Once the corn is grilled, remove it from the grill and let it cool for a few minutes.

          Brush each ear of corn generously with the mayonnaise mixture, ensuring to coat all sides.

            Sprinkle generously with crumbled Cotija cheese, making sure it adheres well to the sauce.

              Season with salt and pepper to taste, and top with additional chili powder if desired.

                Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the corn just before eating.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4