Mexican Street Corn Recipe (Elote)
User Reviews
5.0
27 reviews
Excellent
Mexican Street Corn Recipe (Elote)
Report
Make this delicious Mexican street corn recipe with corn on the cob smothered in mayonnaise, spices, and cheese for an irresistible flavor.
Share:
Ingredients
- 5 ears of shucked corn
- 1/3 cup mayonnaise
- 1/3 cup of crema Mexicana
- 1/2 cup crumbled cotija cheese
- ¼ cup melted unsalted butter
- 1 tablespoon chili powder
- 1 tablespoon chopped fresh cilantro
- sea salt to taste
Instructions
- Add the shucked corn to a large pot of salted boiling water and cook them for 10 to 12 minutes or until tender. See chef notes for grilling.
- Mix the mayonnaise, crema, and optional salt until combined.
- Brush the cooked corn on the cob with melted butter.
- Next, brush each cob with the mayonnaise and crema mixture.
- Generously spoon on the cotija cheese completely covering the corn.
- Sprinkle the chili powder on all sides of the corn.
- Garnish with optional chopped fresh cilantro.
Notes
- Make-Ahead: This recipe is meant to be served as soon as it is ready. You can, however, keep the ingredients separate and the corn warm in warm to hot water for up to 30 minutes before serving.
- How to Store: Store the elote with toppings on the side covered in plastic and refrigerated for up to 4 days. It does not freeze well at all.
- How to Reheat: If you do not plan to eat all of it in 1 sitting, then it is imperative to leave the topping ingredients separate. Simply reheat the corn in boiling water or in the microwave and then spread on the topping ingredients once finished.
- What is Silk? Silk is the technical term for that annoying long stringy material between the raw husk and corn that goes everywhere.
- If you choose to grill the corn and use the husk as the handle for eating, remember only pull the husk back so that it is still intact with the corn and the cob, and then tie a few pieces of butcher’s twine around the husk so that it isn’t going everywhere.
- I did not add salt to the crema and mayonnaise mixture in the video below, but I did include it in the written recipe in case you wanted things a bit saltier.
- Leave the corn in the husk and cook on a hot grill (450° to 550°) for 18 to 20 minutes. When cooking on the grill, it steam-cooks it and will shuck with ease allowing the silk to pull right off when doing it. The husk will also act as a handle to eat the corn if you don’t shuck it all the way and simply pull it back.
- The simplest form of this recipe would just be corn, mayonnaise, chili powder, and cheese. You can keep that easy if you'd like.
Nutrition Information
Show Details
Calories
256kcal
(13%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
52mg
(17%)
Sodium
430mg
(18%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
910IU
(18%)
Vitamin C
0.1mg
(0%)
Calcium
108mg
(11%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 430mg | 18% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 108mg | 11% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
Mexican Street Corn Salad with Black Beans and Chipotle Mayo. Elote Bean Salad
Mexican, gluten-free
5.0
(66 reviews)
