My husband and daughter described it as heaven on a plate and my grandson cried for the last piece!
Mexican Street Corn, also known as Elote, is a vibrant and delicious street food bursting with fresh flavors. This recipe is easy to follow and perfect for barbecues or a light summer meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet corn on the cob | 6-8 ears, husks removed |
| Mexican crema (or sour cream) | ½ cup |
| Mayonnaise | ½ cup |
| Cilantro, chopped | ½ cup |
| Garlic clove | 1, minced |
| Ground chipotle pepper | ¼ teaspoon (to taste) |
| Lime zest | 2 teaspoons, finely grated (from 1 lime) |
| Lime juice | 2 tablespoons (from 1 lime) |
| Cotija cheese, crumbled | ½ cup |
| Lime wedges | For serving |
Instructions:
-
Grill the Corn:
- Preheat your grill to medium-high heat.
- Remove the husks and silks from the corn.
- Place the corn directly on the grill grates and cook for 10-15 minutes, turning occasionally, until charred and cooked through.
- Set the grilled corn aside.
-
Whip Up the Sauce:
- In a bowl, combine Mexican crema (or sour cream), mayonnaise, chopped cilantro, minced garlic, chipotle pepper, lime zest, and lime juice. Mix well to create a creamy sauce.
-
Assemble and Enjoy!
- Using a brush or spoon, generously coat each grilled corn cob with the prepared sauce.
- Sprinkle the crumbled cotija cheese over the coated corn.
- For an extra pop of flavor, garnish with additional chopped cilantro and a sprinkle of chipotle pepper (optional).
-
Serve Immediately:
- Don’t forget the lime wedges! Serve your Mexican Street Corn hot with lime wedges on the side for squeezing extra citrusy goodness.
