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If you’d rather enjoy corn cut off the cob, don’t miss my esquites recipe, or try this Corn Salad.
My first experience with authentic Elote was in Puebla, Mexico while living there during a school internship, and it quickly became my favorite snack whenever we were exploring the streets of the city. I just couldn’t get enough Elote and Esquites! This was one Mexican recipe I refused to leave the country without!
The world “elote” means “corn cob” in Spanish, and Mexican Elote is grilled corn on the cob slathered in a mayo cream sauce and garnished with chili powder, cheese and lime. Elotes (and esquites) are as commonly sold from street carts in Mexico as hot dogs are in Manhatten. At least that’s what I experienced while living in Puebla, Mexico!
(Courtesy of Lauren Allen)Cook the Corn: You can cook the corn cobs on the stove, on a grill, or in the instant pot. For the stove, bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes.
Spread with Butter (Optional): If corn was cooked on stovetop or instant pot, Spread melted butter over the cooked corn and grill until slightly charred on all sides.
Add Crema Mixture: Mix the mayonnaise and Mexican crema together, then spread a thin layer over the cooked corn cobs.
(Courtesy of Lauren Allen)Enjoy: Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro and a lime wedge on the side, for squeezing on top. Enjoy Elote corn immediately.
(Courtesy of Lauren Allen)To Make-Ahead: Cook the corn, allow to cool and store covered in the fridge. Prepare the topping ingredients and store in the fridge. When ready to assemble, brush the corn with melted butter and grill over medium-high heat just until charred. Spread with toppings.
To Freeze: Blanch the corn on the cob for a few minutes in boiling water. Remove and allow to cool before storing a freezer safe container for up to 6 months. Thaw overnight in the refrigerator. Brush the corn with melted butter and grill over medium-high heat just until charred. Spread with toppings and serve the Mexican street corn immediately.
Author: Lauren Allen
Servings: 4
Calories: 162
Prep 10 Mins
Cook 10 Mins
Total 20 Mins
Ingredients
Instructions
Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).
(Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.
Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.
Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
Enjoy immediately.
Notes
Corn: White corn is traditionally used in Mexico, but yellow corn can be substituted.
Cheese: Cotija cheese is traditional, but if you can’t find it, substitute finely grated parmesan cheese.
Pro Tip: If using fresh husked corn, leave stem end attached as something to hold on to while eating. Otherwise stick a long wooden skewer into the end of the corn before grilling or coating, to make them easier to hold and eat.
Esquites: If you like your corn cut from the cob, try making Esquites instead (Mexican corn served in a cup).
Make-Ahead Instructions: Cook the corn, allow to cool and store covered in the fridge. Prepare the topping ingredients and store in the fridge. When ready to assemble, brush the corn with melted butter and grill over medium-high heat just until charred. Spread with toppings.
Freezing Instructions: Blanch the corn on the cob for a few minutes in boiling water. Remove and allow to cool before storing a freezer safe container for up to 6 months. Thaw overnight in the refrigerator. Brush the corn with melted butter and grill over medium-high heat just until charred. Spread with toppings.
Nutrition
Serving: 4g
Calories: 162kcal
Carbohydrates: 20g
Protein: 6g
Fat: 8g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0.01g
Cholesterol: 22mg
Sodium: 316mg
Potassium: 274mg
Fiber: 2g
Sugar: 6g
Vitamin A: 294IU
Vitamin C: 11mg
Calcium: 112mg
Iron: 1mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.