Mexican Street Corn Recipe (Elote)
User Reviews
5
Mexican Street Corn Recipe (Elote)
Description
This Mexican Street Corn recipe begins with tender ears of corn cooked in salted boiling water or grilled to impart smoky flavor. After cooking, each ear is brushed with melted unsalted butter, then coated generously with a mixture of mayonnaise and crema mexicana, lending creaminess and slight tanginess. Crumbled cotija cheese is pressed onto the coated corn, contributing a salty, crumbly texture. A dusting of chili powder adds mild heat and earthiness, and chopped fresh cilantro provides a bright herbal finish.
Elote offers a combination of textures: the juicy, sweet corn kernels contrast with creamy toppings and crumbly cheese, while the chili powder provides a subtle spicy kick. The method allows flexibility, as the corn can be boiled or grilled. When grilled with husks partially attached and tied, it steams and softens the kernels while preserving the husk as a handle.
This dish is commonly served fresh as a snack or side at gatherings, and toppings are best applied just before serving. Leftover corn and toppings can be stored separately and reheated, but freezing is not recommended. For a simpler version, use just corn, mayonnaise, chili powder, and cheese.
Ingredients
- 5 corn ears shucked
- 1/3 cup mayonnaise
- 1/3 cup crema mexicana
- 1/2 cup cotija cheese crumbled
- ¼ cup unsalted butter melted
- 1 tablespoon chili powder
- 1 tablespoon cilantro chopped, fresh
- salt 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
- Prepare garlic-mayonnaise crema mixture ahead and serve corn immediately after applying toppings for best texture.
- Keep topping ingredients separate if storing leftovers; reheat corn before reapplying toppings.
- Grilling corn in husks retains moisture and creates easy-to-hold handles when tied with twine.
- Adjust seasoning in the mayonnaise-crema mix according to taste, with optional added salt.
- Freeze leftovers is not recommended to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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