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Mexican street corn, or Elote, is that perfect summer side that always steals the show at barbecues and family gatherings. It combines smoky grilled corn with creamy, salty flavors and a hint of spice, making it a fantastic crowd-pleaser with a vibrant look and taste. This recipe captures the essence of traditional Mexican street food and brings a burst of flavor to any casual meal.
I first made this recipe for a backyard fiesta, and watching friends and family come back repeatedly for just one more ear made me realize how addictive this dish is. It quickly became a staple in my summer cookout rotation.
Ingredients
- Corn on the cob: Four ears fresh corn on the cob, husks removed for grilling and caramelization
- Unsalted butter: Two tablespoons unsalted butter melted to brush on the corn, adding richness and helping other flavors stick
- Cotija cheese: Half a cup cotija cheese for that tangy, crumbly saltiness that’s essential for authentic elote look for a fresh block rather than pre grated for better texture
- Chili powder: One teaspoon chili powder to add gentle warmth and color, adjustable based on your heat preference
- Fresh cilantro: One tablespoon fresh cilantro leaves chopped for a bright herbal touch choose vibrant green leaves for the best flavor
- Lime: One lime cut into wedges for squeezing over the finished corn to add a zesty contrast
- Salt: One teaspoon salt to season and balance the tastes
Instructions
- Prep the Corn:
- Remove all husks and silks from the fresh corn ears. Pat them dry thoroughly to ensure they will caramelize beautifully on the grill rather than steam.
- Grill the Corn:
- Preheat your grill to a medium high setting. Use a brush to coat each ear generously with melted butter this not only helps with grilling but also lets the toppings stick better afterward. Place the corn on the grill and turn every two to three minutes, allowing the kernels to develop light char marks and smoky flavor for around eight to ten minutes total.
- Finishing Touches:
- While the corn is still hot, promptly roll each ear in crumbled cotija cheese. The cheese adheres best when the corn is warm, creating a creamy, salty coating. Then sprinkle chili powder evenly, scatter chopped cilantro, and add salt to taste. Serve each ear with a lime wedge for squeezing over the top, which brightens the rich and smoky flavors.
My favorite ingredient by far is cotija cheese Its salty, crumbly texture melts slightly on warm corn creating an irresistible savory coating. One summer, the kids in our neighborhood went wild over it and asked me to teach them how to make it so they could share it at their own family BBQs.
Storage Tips
Store leftover cooked corn in an airtight container in the refrigerator for up to two days. Reheat gently on the grill or oven to bring back some of the smoky flavor without drying it out.
Ingredient Substitutions
If cotija cheese is unavailable, use feta cheese for a similarly tangy, crumbly texture. Mayonnaise can be swapped for melted butter for a creamier, richer elote experience that is popular in many Mexican street stands. Cilantro can be replaced with chopped green onions if you prefer a milder, fresher herb note.
Serving Suggestions
Elote pairs beautifully with grilled meats like chicken or steak and complements Mexican lager beers perfectly. For an interesting twist, try dusting with smoked paprika or drizzling with a little hot honey for a sweet and spicy kick.
Serve hot off the grill with lime wedges for best flavor. This bright, smoky elote is an easy way to elevate any summer meal.
Your Recipe Questions Answered
- → Why won’t the cheese stick to the corn?
Make sure the corn is hot and coated with melted butter or mayo before pressing cheese on it, which helps the cheese adhere well.
- → Can I use frozen or canned corn?
Fresh ears provide the best texture and flavor, but thawed frozen corn on the cob can be used. Canned corn is unsuitable due to its softer structure.
- → How spicy is the traditional seasoning?
Chili powder adds mild warmth rather than intense heat. Adjust by adding cayenne or chili-lime blends for extra spice.
- → How can I prepare elote without a grill?
Use a broiler or grill pan on the stovetop, turning frequently to develop even caramelization and smoky spots.
- → What substitutions work for traditional toppings?
Feta cheese can replace cotija for similar texture and tang, while mayonnaise or crema adds creaminess that helps toppings stick.
- → Any tips for achieving perfect grill marks?
Rotate corn evenly and avoid overcrowding the grill to ensure deep, smoky char lines without burning.