Mexican Street Corn Recipe (2024)

FAQs

What is Mexican street corn made of? ›

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime.

Elote, also known as Mexican street corn, is a popular Mexican street food made from grilled or boiled ears of corn on the cob that is slathered in a creamy mayo sauce and garnished with chili powder, crumbled cotija cheese, and fresh cilantro. The word “elote” means “corn” in Spanish.

The classic seasoning for elote is chili powder, but we have also found that we love it with smoked paprika. So maybe do a few cobs with each and see which one you prefer.

Chili powder or ancho chile powder – It adds smoky flavor and a little heat. Cotija cheese – For salty flavor and tang. If you have trouble finding Cotija cheese at the grocery store, a little crumbled feta cheese will work instead. It won't taste exactly the same, but it will still be delicious!

Elote, or Mexican corn on the cob, is a popular street food in Mexico (that's why it's also known as Mexican street corn). Corn on the cob is charred on the grill, slathered with butter and mayonnaise, and finished with salty Cotija cheese.

One of Mexico's most famous cheeses, cotija is a semi-hard, slightly aged cheese with the crumbly texture of parmesan but a stronger, saltier flavor. Try as you might, cotija cheese won't melt, so it's sprinkled or crumbled on everything from soups and salads to tacos and tostadas.

Elote (eh-LOH-teh), also known as Mexican street corn, is salty, sweet, crunchy, and creamy in every bite. It hits all the right flavor notes, especially hot off the grill in the summer months when fresh corn is at its peak and abundantly available at every market.

$7.95. Delectable bites of sweet corn and mexican spices, crispy and sprinkled with fresh cut cilantro, crumbled Queso Fresco and drizzled crema and a lime slice...a modern bite of traditional flavor!

Vero Elotes Strawberry Lollipops Coated with Chili Powder, Hot and Sweet Candy Treat, Artificially Flavored, Net Wt. 19.7 Ounces, 40 Count Bag.

Elote is a favorite summer BBQ treat. Caramelized grilled corn is slathered with a sauce made from Mexican crema, then sprinkled with cotija cheese and cilantro. Butter may be good, but this corn cannot... Corn is rich in fiber and carotenoids, which makes it healthy for the gut and eyes.

Is Tajin the same as elote? ›

Tajin is a common elote seasoning, lending a spicy and extremely tangy flavor. It also gives them their characteristic red-orange hue. Substitute: If you don't have access, replace it with ancho chile powder, paprika, or cayenne with lime zest or extra lime juice.

Paprika, cumin and cayenne

A mix of paprika, cumin and cayenne. If you don't have all the spices above, you can make a “cheater” version. Here's the ratio to use: Substitution Ratio: For every 1 tablespoon chili powder, use 2 teaspoons paprika, 1 teaspoon cumin, and a scant ¼ teaspoon cayenne.

Tajin is the brand name of a Mexican chile-and-lime seasoning blend. "Tajin is not very spicy but packs a flavorful punch,” says Carillo Arronte, and describes it as “a spice blend made with chile peppers, salt and dehydrated lime juice." It's named after El Tajin, an archeological site in Veracruz, Mexico, she adds.

Street corn, also known as "elote" in Mexico, is a popular Mexican street food that features grilled or roasted corn on the cob that has been slathered in a flavorful mixture of mayonnaise, chili powder, lime juice, and crumbled cheese.

White in color and firm in texture, its flavor is salty and milky. "Young" (or fresher) cotija cheese has been described as akin to a mild feta, while aged (añejo) cotija is more comparable in flavor to hard, aged cheeses like Parmesan. Cotija softens when exposed to heat, but does not melt.

U.S. corn production is almost exclusively of the yellow corn variety, with the majority used for purposes other than human consumption (e.g. feed, ethanol). In contrast, Mexico produces mainly white corn, and a greater share of Mexican corn than U.S. corn is used for food.

The taste is different. Corn was domesticated right here in Mexico. For thousands of years, farmers here carefully mixed varieties of maize in small plots of land. But globalization made American yellow corn more common because it's so cheap.