Mexican Street Corn Recipe

Introduction

Mexican Street Corn, or Elote, is a vibrant and flavorful snack that brings the taste of the street right to your kitchen. Charred corn slathered in a creamy garlic mayo, sprinkled with salty cotija cheese, fresh cilantro, and a kick of chipotle powder makes every bite irresistible.

Ingredients

• 6 ears fresh sweet corn
• 6 tablespoons mayonnaise
• ½ teaspoon garlic powder
• 1 cup cotija cheese, crumbled
• 6 tablespoons fresh cilantro, roughly chopped
• 1 teaspoon chipotle chili powder
• 2 limes, quartered

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Place the corn in its husks directly on the oven rack and bake for 35 to 40 minutes until the corn is fork tender.
2. Step 2: While the corn is cooking, mix the garlic powder and mayonnaise in a small bowl until combined.
3. Step 3: Once the corn is done, carefully peel back the husks and brush each ear generously with the garlic mayonnaise mixture.
4. Step 4: Roll the coated corn in the crumbled cotija cheese so it sticks well to the mayo layer.
5. Step 5: Sprinkle the corn with chopped cilantro and chipotle chili powder for an added punch of flavor.
6. Step 6: Serve the corn with lime wedges for squeezing over the top just before eating.

Tips & Variations

• For a smoky flavor, grill the corn instead of baking it, turning occasionally until charred.
• Use Greek yogurt instead of mayonnaise for a tangier, lighter coating.
• Add a sprinkle of smoked paprika to the chipotle powder for deeper smokiness.
• Top the corn with extra lime zest for an enhanced citrus aroma.

Storage

Store any leftover corn in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving. For the best texture, enjoy the corn fresh as it tends to lose some crispness upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Fresh corn is recommended for the best flavor and texture, but you can use frozen corn on the cob if fresh isn’t available. Thaw completely before baking and adjust cooking time as needed.

What can I substitute for cotija cheese?

If cotija cheese is unavailable, crumbled feta or Parmesan are good substitutes that provide a similar salty, crumbly texture.

Mexican Street Corn Recipe

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4.6 from 126 reviews

Mexican Street Corn, also known as Elote, is a flavorful and classic Mexican snack featuring tender roasted corn on the cob slathered with a garlic-infused mayonnaise, tangy lime juice, crumbled cotija cheese, fresh cilantro, and a smoky chipotle chili powder kick. This easy recipe captures the authentic taste of Mexican street vendors and is perfect as a side dish or party appetizer.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Corn

• 6 Ears Fresh Sweet Corn

Mayonnaise Mixture

• 6 Tablespoons Mayonnaise
• ½ Teaspoon Garlic Powder

Coating and Garnishes

• 1 Cup Cotija Cheese, Crumbled
• 6 Tablespoons Fresh Cilantro, Roughly Chopped
• 1 Teaspoon Chipotle Chili Powder
• 2 Limes, Quartered

Instructions

1. Preheat and Prepare Corn: Preheat your oven to 350°F. Keep the corn in their husks and place them directly on the oven rack to roast.
2. Bake the Corn: Bake the corn for 35 to 40 minutes until the kernels are tender when pierced with a fork, ensuring the corn steams inside the husk and cooks evenly.
3. Prepare the Garlic Mayonnaise: While the corn roasts, combine the mayonnaise and garlic powder in a small bowl. Mix thoroughly to infuse the mayo with garlic flavor.
4. Apply the Garlic Mayo: Once the corn is cooked and slightly cooled, carefully peel back the husks or remove them, then brush the garlic mayonnaise generously all over each ear of corn.
5. Coat with Cotija Cheese: Roll the mayo-coated corn in the crumbled cotija cheese to create a creamy, salty layer on each ear.
6. Add Cilantro and Chili Powder: Sprinkle the chopped fresh cilantro and chipotle chili powder evenly over the cheese-coated corn for fresh herbal notes and smoky heat.
7. Finish with Lime: Squeeze fresh lime juice over the corn to add brightness and a slight tang, enhancing the overall flavor experience.

Notes

• Using fresh corn is key for the best flavor and texture.
• If cotija cheese is unavailable, feta cheese can be used as a substitute but will alter the flavor slightly.
• Adjust chipotle chili powder to your preferred spice level or omit for mild taste.
• You can also grill the corn instead of baking for a smokier flavor.
• For easier handling, pull back the husks before roasting and tie them to use as a handle after cooking.

Keywords: Mexican street corn, elote, roasted corn, cotija cheese, chipotle chili powder, lime, garlic mayonnaise, Mexican side dish