Mexican Street Corn

Mexican Street Corn (Elote): A Flavorful Street Food Delight

One of the most beloved street foods in Mexico, Mexican Street Corn—or Elote—has gained popularity worldwide for its irresistible combination of smoky, creamy, tangy, and spicy flavors. It’s the kind of dish that instantly transports you to the vibrant streets of Mexico City, where vendors serve it fresh off the grill, often as a quick snack or as a flavorful side to your favorite Mexican dishes.

Whether you’re enjoying it at a summer barbecue or serving it at a Mexican-themed dinner, Elote is a crowd-pleaser that never fails to impress. Charred corn on the cob is smothered with a creamy, tangy sauce, then topped with cheese, chili powder, and a squeeze of lime—it’s an explosion of flavors that’s as delicious as it is colorful. Let’s dive into how to make Mexican Street Corn at home, and why it’s a dish you’ll keep coming back to.

Why We Love Mexican Street Corn (Elote)

• Bursting with Flavor: The combination of grilled corn, creamy mayo-lime dressing, spicy chili powder, and salty cheese makes for a tantalizing balance of tastes and textures.
• Simple Ingredients: Despite the complexity of flavors, the recipe uses a short list of simple, easy-to-find ingredients.
• Perfect for Any Occasion: Whether it’s a summer cookout, Taco Tuesday, or a special celebration, Elote is perfect as a side dish or snack.
• Customizable: While the traditional version is delicious as-is, it’s easy to add your own twist with extra toppings like avocado, cilantro, or hot sauce.

Ingredients for Mexican Street Corn (Elote)

For the Corn:

• 4 ears of fresh corn on the cob (preferably with husks still on)
• Olive oil or butter (for grilling or roasting)

For the Elote Sauce (Creamy Dressing):

• 1/2 cup mayonnaise (full-fat for the creamiest texture)
• 2 tablespoons sour cream (or Mexican crema, if you can find it)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/2 teaspoon chili powder (plus extra for sprinkling)
• 1/4 teaspoon garlic powder (optional, but adds extra flavor)
• Salt and pepper, to taste

For the Toppings:

• 1/4 cup crumbled cotija cheese (or queso fresco if you can’t find cotija)
• 1 tablespoon finely chopped cilantro (optional)
• 1 lime, cut into wedges (for squeezing over the corn)
• Extra chili powder or Tajín seasoning (for extra heat)

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