Elotes (Mexican Street Corn)
Elotes (Mexican Street Corn)

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, elotes (mexican street corn). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that you can find all over Mexico and the US. It's often served on a stick, though you could skip the skewer and make it right on the grill. Elote is Mexican street corn grilled to charred juiciness then slathered with a creamy chili, cilantro, lime sauce then dusted with Cotija cheese.

Elotes (Mexican Street Corn) is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Elotes (Mexican Street Corn) is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook elotes (mexican street corn) using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Elotes (Mexican Street Corn):
  1. Take 4 Ears Corn on the Cob with Husks Removed
  2. Make ready 1/2 Cup Lite Mayo
  3. Make ready 1/2 Cup Lite Sour Cream
  4. Make ready 1 Cup Finely Crumbled Cotija Cheese
  5. Get 1 Tbsp Chili Powder
  6. Prepare Zest of 1 Lime
  7. Take Salt
  8. Prepare Pepper

For a version of elotes that you can eat with a spoon, check out our recipe for esquites. Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled How to Make Mexican Street Corn (Elotes). Swaps & Substitutions for Mexican Corn.

Steps to make Elotes (Mexican Street Corn):
  1. Begin by mixing together the chili powder, lime zest, salt, and pepper into small bowl. Set aside
  2. Mix together the Mayo and the sour cream in a bowl and set aside.
  3. Place the crumbled Cotija cheese into a wide bowl and set aside.
  4. Place the corn onto a hot grill and grill until tender. The corn may blacken a bit but that's okay! It's a great flavour. Alternatively, you can also boil the corn until tender if you don't have access to a grill or if it's winter and you can't be bothered going outside!
  5. Once the corn is done, pat it completely dry and shove a wooden stick into the wide end. Using a spatula, slather the Mayo and sour cream mixture generously over each ear until they are well coated.
  6. Gently place the end of the corn into the bowl of Cotija cheese and dust the cheese liberally over the whole thing turning as you go so all sides of the corn get coated.
  7. To finish, dust the entire thing with the chili-lime spice mixture and serve immediately.

Mexican crema: Look for crema alongside the sour cream. Elotes, aka Mexican corn on the cob, are served on most street corners in every city throughout Mexico. Corn (maize) is a cereal grain first domesticated by. Sweet ears of corn are grilled until lightly charred then slathered with a creamy lime topping and cotija cheese. Elotes are popular Mexican street food sold by cart vendors who roast fresh corn on the cob.

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