How to Make Elote (Mexican Street Corn)
1. Prepare the Corn:
Start by removing the husks and silk from the corn. If you’re grilling, you can break the corn in half to make it easier to handle, but you can also leave the cobs whole if you prefer. If you don’t have access to a grill, you can also cook the corn in the oven or on the stovetop.
2. Grill the Corn:
Grilling Method: Preheat your grill to medium-high heat. Place the corn directly on the grill grates, turning occasionally, for about 10-12 minutes or until the kernels are golden brown with some nice char marks. The grilling adds a smoky flavor that is essential to the authentic taste of Elote.
Stovetop or Oven Method: If you don’t have a grill, you can cook the corn on a stovetop grill pan or in the oven. For the stovetop, heat a grill pan over medium-high heat and cook the corn for about 8-10 minutes, turning to get an even char. In the oven, place the corn on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, turning occasionally.
3. Make the Creamy Sauce:
While the corn is grilling, combine the mayonnaise and sour cream (or Mexican crema) in a small bowl. Stir until smooth. You can adjust the ratio of sour cream to mayo depending on how creamy or tangy you prefer the sauce.
Add in the lime juice, chili powder, smoked paprika (if using), and a pinch of salt. Mix well. Taste the sauce and adjust the seasoning if necessary. If you want more spice, add extra chili powder or even a pinch of cayenne pepper.
4. Assemble the Elote:
Once the corn is nicely grilled and slightly charred, remove it from the heat. Use a basting brush or a spoon to generously coat each ear of corn with the creamy mayo-sour cream mixture. Be sure to cover every part of the corn with the sauce.
5. Add the Toppings:
After the corn is covered with the creamy sauce, sprinkle a generous amount of crumbled Cotija cheese over the top. Cotija is a Mexican cheese that’s salty and crumbly, adding a great texture and flavor to the Elote. If you can’t find Cotija, Parmesan can be a suitable substitute.
Sprinkle chili powder and smoked paprika over the corn for an extra punch of flavor. You can also squeeze a bit more fresh lime juice over the top for extra tang.
For an optional garnish, sprinkle some fresh cilantro on top for a pop of color and flavor.
6. Serve:
Serve the Elote immediately while it’s warm. You can serve it on a plate or, for a more authentic touch, stick a skewer or wooden stick into the base of the corn to make it easier to hold while eating. Serve with extra lime wedges on the side for guests to squeeze over their corn.
Tips for the Best Elote:
- Use Fresh Corn: Fresh, in-season corn is key to making Elote taste its best. Look for corn with plump, tender kernels.
- Grill for Smokiness: Grilling the corn gives it that smoky char that is integral to the flavor of Elote. If you don’t have a grill, you can get a similar effect by using a grill pan or roasting the corn in the oven.
- Adjust the Spice: If you prefer a milder version of Elote, start with a little chili powder and taste as you go. You can always add more for extra heat.
- Make It Ahead: You can prepare the sauce and toppings ahead of time, but it’s best to grill the corn and assemble the Elote right before serving to ensure it’s warm and fresh.
- Add Extra Toppings: Some people like to drizzle a bit of hot sauce, or even sprinkle some cotija cheese directly into the sauce, for an added burst of flavor.
Variations of Elote:
While the traditional recipe calls for mayonnaise, sour cream, and Cotija cheese, there are several fun variations you can try:
- Vegan Elote: Use a dairy-free mayonnaise (like avocado mayo) and vegan sour cream, and skip the Cotija cheese or use a plant-based cheese alternative.
- Spicy Elote: For extra spice, add a drizzle of your favorite hot sauce (like Cholula or Tapatío) over the finished Elote.
- Cheese Lovers: If you love cheese, sprinkle some shredded mozzarella or Monterey Jack cheese on top, or mix it into the creamy sauce for a cheesy twist.
