Corn on the Cob (Mexican Street Corn)

why make this recipe

Mexican Street Corn, or Elote, is a vibrant and delicious way to enjoy corn on the cob. Grilling the corn brings out its natural sweetness and adds a smoky flavor that pairs perfectly with a creamy sauce. This recipe is simple and quick, making it perfect for gatherings or a summer barbecue. The combination of spices and toppings creates a dish that is both satisfying and full of flavor, making it a favorite among many.

how to make Corn on the Cob (Mexican Street Corn)

To make this tasty dish, follow these easy steps:

Ingredients:

• 3 corn on the cob
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle chili powder
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp Cotija cheese, crumbled
• 2 tbsp cilantro
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 lime, juiced and zested
• 1 tsp chipotle chilies in Adobo

Directions:

1. Preheat the grill to medium-high heat.
2. Brush corn on the cob with olive oil and sprinkle with salt, smoked paprika, chipotle chili powder, garlic powder, and black pepper.
3. Grill the corn for about 10-15 minutes, turning occasionally until charred and cooked through.
4. In a bowl, mix together mayonnaise, sour cream, lime juice, lime zest, salt, chipotle chilies, garlic powder, and smoked paprika to make the elote sauce.
5. Once the corn is grilled, remove from heat and brush with the elote sauce.
6. Sprinkle crumbled Cotija cheese and chopped cilantro on top.
7. Serve warm and enjoy!

how to serve Corn on the Cob (Mexican Street Corn)

Serve the corn on the cob as a delightful side dish or snack at your next outdoor gathering. You can present it on a platter with extra lime wedges and chopped cilantro for guests to add more if they like. Pair it with grilled meats or other summer favorites for a complete meal.

how to store Corn on the Cob (Mexican Street Corn)

If you have leftovers, store the grilled corn in an airtight container in the fridge. It is best enjoyed fresh, but it can last for about 2-3 days. Reheat it on the grill or in the oven to regain some of its delicious texture before serving again.

tips to make Corn on the Cob (Mexican Street Corn)

1. Use fresh, local corn if possible for the best flavor.
2. If you like it spicy, feel free to increase the chipotle chili powder or add hot sauce to the elote sauce.
3. To make it even creamier, try adding more Cotija cheese or using a different cheese variety like feta.

variation

For a different twist, you can make a vegetarian version by using grilled veggies alongside the corn. You could also swap the Cotija cheese for vegan cheese to cater to dietary preferences.

FAQs

1. Can I make this recipe without grilling?
   Yes, you can boil the corn instead of grilling it. Just add the spices after boiling and mix with the sauce while still warm.

2. What if I can’t find Cotija cheese?
   If you can’t find Cotija cheese, feta or crumbled queso fresco can be good substitutes.

3. How spicy is this dish?
   The spice level of the dish is adjustable. If you’re sensitive to heat, start with less chipotle chili powder and adjust to your taste.

For more exciting recipes like this one, explore the collection at Ariana Recipes. Enjoy your cooking adventures!

Mexican Street Corn (Elote)

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Grilling
• Cuisine: Mexican
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A flavorful and vibrant grilled corn dish featuring a creamy sauce and a blend of spices, perfect for summer gatherings.

---

Ingredients

Scale 1x2x3x

• 3 corn on the cob
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle chili powder
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp Cotija cheese, crumbled
• 2 tbsp cilantro, chopped
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 lime, juiced and zested
• 1 tsp chipotle chilies in Adobo

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the grill to medium-high heat.
2. Brush corn on the cob with olive oil and sprinkle with salt, smoked paprika, chipotle chili powder, garlic powder, and black pepper.
3. Grill the corn for about 10-15 minutes, turning occasionally until charred and cooked through.
4. Mix together mayonnaise, sour cream, lime juice, lime zest, salt, chipotle chilies, garlic powder, and smoked paprika to make the elote sauce in a bowl.
5. Remove the corn from heat and brush with the elote sauce.
6. Sprinkle crumbled Cotija cheese and chopped cilantro on top.
7. Serve warm and enjoy!

---

Notes

For best results, use fresh, local corn. Adjust the spice levels according to your taste.

---

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 2g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 15mg