Flavorful and Festive: The Magic of Mexican Street Corn (Elote)
Mexican street corn, or elote, is a beloved staple of Mexican cuisine that has gained popularity far beyond its borders. This dish is more than just grilled corn—it’s a vibrant explosion of flavors that embody the essence of Mexican street food culture. Whether you’re walking through a bustling market in Mexico City or firing up the grill in your backyard, elote brings a taste of tradition and festivity to any setting.
What makes elote so special is the perfect balance of flavors and textures. The sweetness of the corn is elevated by the smokiness of the grill, while a creamy, tangy sauce adds depth and richness. The sprinkle of chili powder provides just the right amount of heat, and a dusting of crumbled cheese adds a salty, savory finish. Fresh cilantro and a squeeze of lime juice tie everything together, giving the corn a refreshing and zesty kick.
Grilling the corn to perfection is key to achieving that authentic elote experience. The high heat caramelizes the natural sugars in the corn, creating beautiful charred marks that not only look appealing but also enhance the flavor. Once grilled, the corn is generously coated with a sauce that combines the creaminess of sour cream and mayonnaise with the sharpness of feta cheese, all seasoned with chili powder, cilantro, and a hint of lime.
This dish is incredibly versatile and can be served as a side dish at a summer barbecue, a snack during a casual get-together, or even as a light meal on its own. While the traditional recipe is a crowd-pleaser as is, it also lends itself to endless variations. You could experiment with different cheeses, such as cotija or queso fresco, or add extra spices to suit your taste. Some even like to add a touch of hot sauce for an extra kick.
So next time you’re looking to impress your guests or simply want to treat yourself to something special, consider whipping up a batch of elote. Not only will it transport you to the vibrant streets of Mexico, but it will also leave everyone reaching for seconds. Whether you follow my recipe to the letter or put your own spin on it, one thing is certain: elote is a dish that never disappoints.
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Mexican Street Corn
- Yield: Serves 6
Description
- 12 ears of corn, shucked with the silks removed¼ cup of olive oil
12 wooden skewers soaked in water for at least one hour
Juice of two limes
2 heaping tablespoons of sour cream - 2 heaping tablespoons of mayonnaise
¼ cup of crumbled Cotija or feta
½ teaspoon of chilli powder
2 tablespoons of minced cilantro
1 teaspoon of salt
½ teaspoon of pepper
Ingredients
- Pre-heat your barbecue to 500 degrees.
- Place the skewers into the butt end of the corn. If you don’t have skewers, you can grill the corn without them.
- Oil the corn with the olive oil.
- Place on a grill and cook until dark grill marks appear on the corn, rotating often. This will take approximately 10-12 minutes.
- While the corn is cooking, combine the lime juice, sour cream, mayonnaise, cotija or feta cheese, chilli powder, cilantro, salt and pepper in a bowl. Mix well.
- Place the cooked corn on a serving dish and spoon the sauce over the corn. Finish with more fresh cilantro and salt and pepper if desired.
- Category: entrees,sides,vegetables,recipes
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