Mexican Street Corn (Elote)

Name: Mexican Street Corn (Elote)
Ingredients: Fresh corn on the cob: Choose firm ears with bright green husks. White or yellow corn both work. The fresher, the better.; Mayonnaise: Regular, full-fat mayonnaise coats the corn smoothly and intensifies flavor.; Mexican crema: This rich, slightly tangy cream creates a silky base. If you can’t find crema, swap in sour cream or even Greek yogurt for a lighter option.; Cotija cheese: This crumbly, mildly salty cheese is a signature topping. Queso fresco or feta can work as alternatives.; Lime: Both juice and wedges bring brightness. Squeeze over the top for refreshing balance.; Chili powder: This adds gentle heat and depth. Use Mexican chili powder (like ancho or guajillo) for real authenticity.; Cilantro: Chopped fresh cilantro lends color and a herbal lift.; Salt: Sprinkle to taste to bring all flavors together.; Optional: Butter, cayenne pepper, smoked paprika, or garlic powder for extra richness or spice.

fromgoodtasteofhome.com goodtasteofhome.com/mexican-street-corn-elote

Nothing lifts a meal like fresh corn slathered in tangy sauce and sprinkled with cheese. Mexican Street Corn, or Elote, transforms an

Ingredients

Instructions

Remove husks and silks from the cobs.
Leave a few inches of stalk for easier handling, if desired.
Brush each cob with olive oil or melted butter evenly.
Preheat your outdoor grill or grill pan to medium-high (about 450°F).
Place corn on the grates. Rotate every 2-3 minutes for even charring.
Cook 10-12 minutes, until the kernels are tender and browned in spots.
No grill? Roast at 425°F in the oven, wrapped in foil, for 20-25 minutes.
Blend together ½ cup mayonnaise, ⅓ cup Mexican crema, juice of one lime, ½ teaspoon chili powder, and a pinch of salt.
Stir in 2 tablespoons chopped cilantro.
Adjust heat with cayenne or more chili powder if you love extra spice.
Remove grilled corn from heat and, while still warm, brush generously with the sauce mixture.
Roll or sprinkle a heavy layer of crumbled Cotija cheese over the coated corn.
Dust with additional chili powder or smoked paprika for color and kick.
Top with extra cilantro and serve with lime wedges on the side. Squeeze fresh lime just before eating.

Mexican Street Corn (Elote)

Ingredients

Instructions

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