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Elote - Mexican Street Corn Recipe

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4.2 from 6 reviews

Elote, or Mexican Street Corn, features grilled corn slathered in a creamy, tangy, and slightly spicy sauce made with mayonnaise, sour cream, Sriracha, and lime juice. Tossed with fresh cilantro, crumbled cotija cheese, and chili powder, this dish offers smoky, zesty flavors perfect as a side or snack. The corn is first roasted in its husk on a grill to develop a charred smoky aroma before being cooked in a skillet with the flavorful sauce for a warm, irresistible treat.

Ingredients

Corn

  • 6 ears of corn (husk left intact)

Sauce and Seasoning

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon Sriracha
  • 2 tablespoons lime juice (freshly squeezed)
  • ¼ cup chicken stock
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sugar

Toppings

  • ¾ cup cotija cheese (broken down into small chunks)
  • 2 tablespoons cilantro (finely chopped)
  • Ground chili powder (to taste)

Instructions

  1. Grill the Corn: Over a medium-hot grill, roast the corn with husks intact until the husks are charred, approximately 10 minutes. Turn the ears occasionally to ensure even charring without burning the kernels underneath. Once charred, set aside to cool.
  2. Prepare the Sauce: While the corn cools, combine mayonnaise, sour cream, Sriracha, lime juice, chicken stock, salt, black pepper, and sugar in a small bowl. Mix thoroughly and set aside to let flavors meld.
  3. Shuck and Cut the Corn: Once the corn is cool enough to handle, remove the charred husks and cut the kernels off the cob carefully.
  4. Sauté the Corn: In a large skillet over medium-low heat, add the cut corn and the prepared mayonnaise mixture. Sauté gently until the corn is warmed through and well coated with the sauce, stirring occasionally.
  5. Garnish and Serve: Transfer the warm corn mixture into a serving bowl. Sprinkle with finely chopped cilantro, crumbled cotija cheese, and a dusting of ground chili powder to taste. Serve immediately while warm.

Notes

  • Grilling the corn with husks on helps retain moisture and imparts a smoky flavor without over-charred kernels.
  • The chicken stock in the sauce adds depth and balances the richness but can be substituted with vegetable stock for a vegetarian option.
  • Adjust the amount of Sriracha and chili powder according to your preferred spice level.
  • For a vegetarian version, substitute chicken stock with vegetable stock and use vegetarian-friendly mayonnaise.
  • If cotija cheese is unavailable, feta cheese can be used as an alternative for a similar salty tang.

Find it online: https://dishcooks.com/elote-mexican-street-corn-recipe/