Homemade Mexican Street Corn (Elotes) Recipe

Summer in our household isn’t truly summer until the first ear of grilled corn makes its appearance. While we love classic buttered corn, we’re always eager to spice things up, and that’s where Mexican Street Corn, or Elotes, comes in. This recipe isn’t just good; it’s an absolute flavor explosion! From the first bite, my family was hooked. The creamy garlic mayo, the salty tang of cotija cheese, the fresh cilantro, and that subtle kick of chili – it’s a symphony of textures and tastes that elevates simple corn on the cob into something truly extraordinary. Whether we’re grilling outdoors at a barbecue or baking it in the oven on a rainy day, this Elotes recipe has become a guaranteed crowd-pleaser. It’s surprisingly easy to make, and the vibrant flavors transport you straight to a bustling Mexican street market with every mouthful. Trust me, once you try this homemade Elotes, you’ll never look at corn on the cob the same way again!

Ingredients

To embark on your Elotes adventure, gather these fresh and flavorful ingredients. Each component plays a crucial role in creating the authentic taste and texture that makes Mexican Street Corn so irresistible.

• 5 Ears of Sweet Corn: The star of the show! Opt for fresh, sweet corn for the best results. Look for ears with bright green husks that are tightly wrapped around plump kernels. The sweetness of the corn is the perfect canvas for the savory and spicy toppings. For peak flavor, try to use corn that has been recently harvested. If you can find it at a farmer’s market, even better! Different varieties of sweet corn will work, but white, yellow, or bi-color sweet corn are all excellent choices. If you can’t find fresh corn, frozen corn on the cob can be used in a pinch, but fresh is always preferred for its texture and sweetness.
• 4 Tablespoons Mayonnaise: Mayonnaise forms the creamy base for the signature Elotes sauce. Full-fat mayonnaise is recommended for the richest flavor and texture, but you can use light mayonnaise to reduce the fat content if desired. The mayonnaise acts as a binder for the other flavors and provides a wonderful richness that contrasts beautifully with the fresh corn and lime juice. For a slightly tangier flavor, consider using Japanese mayonnaise (Kewpie), which has a richer egg yolk flavor and a smoother texture.
• ¼ Teaspoon Garlic Powder: Garlic powder adds a subtle but essential savory note to the mayonnaise sauce. It infuses the creamy base with a hint of garlic flavor without being overpowering. If you prefer a stronger garlic flavor, you can substitute garlic powder with fresh minced garlic. Use about 1 small clove of garlic, minced very finely, and whisk it into the mayonnaise. For a roasted garlic flavor, you can even use roasted garlic cloves, mashed into a paste.
• ½ Cup Cotija Cheese, Crumbled: Cotija cheese is the quintessential cheese for Elotes, bringing a salty, firm, and crumbly texture that’s absolutely essential. It’s a hard, aged cow’s milk cheese with a distinctively salty and slightly tangy flavor. When crumbled over the corn, it provides a wonderful textural contrast and a burst of salty umami. If you can’t find Cotija cheese, you can substitute it with Parmesan cheese or Pecorino Romano cheese, although the flavor profile will be slightly different. Queso Fresco is another possible, though less salty, substitute. For the most authentic Elotes experience, however, try to find genuine Cotija cheese.
• 3 Tablespoons Cilantro, Chopped: Fresh cilantro adds a bright, herbaceous, and slightly citrusy note that perfectly complements the richness of the mayonnaise and the saltiness of the Cotija. Make sure to use fresh cilantro for the best flavor. Wash and dry the cilantro thoroughly before chopping it finely. If you are not a fan of cilantro, you can substitute it with fresh parsley or chopped green onions, although cilantro is the traditional herb used in Elotes and contributes significantly to its authentic flavor profile.
• ½ – 1 Teaspoon Chipotle Chili Powder or Ancho Chili Powder (See Notes): Chili powder provides a gentle warmth and a touch of smoky flavor. The recipe suggests either chipotle chili powder or ancho chili powder. Chipotle chili powder will impart a smoky and slightly spicy heat, while ancho chili powder will offer a milder, fruitier, and slightly sweet heat. The amount of chili powder can be adjusted to your preference. Start with ½ teaspoon for a mild heat and increase to 1 teaspoon or more if you prefer a spicier Elotes. For a more complex chili flavor, you can also use a blend of different chili powders, such as a combination of ancho, guajillo, and chipotle. If you want to add even more smoky flavor, a pinch of smoked paprika can also be included.
• Limes, Quartered: Fresh lime wedges are essential for serving with Elotes. The bright, acidic lime juice squeezed over the finished corn cuts through the richness of the mayonnaise and cheese, adding a refreshing tang and balancing the flavors perfectly. Make sure to use fresh limes, not bottled lime juice, for the best flavor. Quarter the limes into wedges for easy squeezing. The lime juice is the final flourish that brings all the flavors together and is absolutely crucial for the authentic Elotes experience.

Instructions

Making delicious homemade Elotes is surprisingly simple, whether you choose to bake or grill your corn. Follow these step-by-step instructions to create perfect Mexican Street Corn every time.

Baking Instructions:

1. Preheat the Oven and Prepare the Corn: Begin by preheating your oven to 350°F (175°C). Leaving the husks on the corn is crucial for baking as it helps to steam the corn and keep it moist and tender. Ensure the husks are still intact and tightly wrapped around the corn. If the silks (the silky threads inside the husks) are protruding excessively, you can trim them back a bit, but avoid removing the husks completely at this stage.
2. Bake the Corn: Place the corn directly on the oven rack. Baking directly on the rack allows for better air circulation and ensures even cooking. Bake for 35-40 minutes, or until the corn is tender and juicy. You can test for doneness by gently piercing a kernel through the husk with a fork. If it’s easily pierced and feels soft, the corn is ready. The husks will protect the corn from drying out and create a steaming environment that cooks the kernels to perfection.

Grilling Instructions:

1. Prepare the Corn for Grilling (Optional Husks): For grilling, you have the option to leave the husks on or remove them for those desirable grill marks. If you leave the husks on, soak the corn in cold water for at least 30 minutes prior to grilling. This helps to prevent the husks from burning and keeps the corn moist during grilling. If you prefer grill marks, carefully peel back the husks, remove the silks, and then re-tie the husks loosely with kitchen twine or use strips of husk to tie them back. Alternatively, you can remove the husks completely.
2. Grill the Corn: Preheat your grill to medium heat. If grilling with husks on, place the soaked corn directly on the grill grates. Grill for about 20-25 minutes, turning occasionally, until the husks are charred and the corn is cooked through. If grilling without husks, brush the corn lightly with oil to prevent sticking. Grill for about 10-15 minutes, turning frequently, until the kernels are tender and have grill marks. For a combination approach, as suggested in the recipe, you can pre-bake the corn in the oven for 30 minutes (as described in the baking instructions), then peel back the husks and finish it on the grill for a few minutes to get those beautiful char marks and enhance the smoky flavor.

Making the Garlic Mayonnaise Sauce:

1. Combine Mayonnaise and Garlic Powder: While the corn is cooking, prepare the garlic mayonnaise sauce. In a small bowl, combine the mayonnaise and garlic powder.
2. Whisk Until Smooth: Whisk the mayonnaise and garlic powder together until they are thoroughly combined and the mixture is smooth and creamy. Set aside until the corn is ready. You can taste and adjust the garlic powder to your preference at this point.

Assembling the Elotes:

1. Prepare the Cotija Cheese: Place the crumbled Cotija cheese in a shallow baking dish or on a plate. This will make it easier to roll the corn in the cheese.
2. Remove Husks and Brush with Sauce: Once the corn is cooked (either baked or grilled), carefully remove the husks. Be cautious as the corn will be hot. Using a brush or spoon, generously brush each ear of corn with the prepared garlic mayonnaise sauce, ensuring all sides are well coated.
3. Roll in Cotija Cheese: Immediately roll each sauce-coated ear of corn in the crumbled Cotija cheese, pressing gently to help the cheese adhere to the mayonnaise. Make sure the corn is thoroughly coated in cheese for maximum flavor and texture.
4. Sprinkle with Cilantro and Chili Powder: Sprinkle the cheese-covered corn with chopped fresh cilantro and chili powder (chipotle or ancho). Distribute the cilantro and chili powder evenly over the corn. Adjust the amount of chili powder based on your desired level of heat.
5. Serve with Lime Wedges: Serve the Elotes immediately while they are still warm. Provide lime wedges alongside so everyone can squeeze fresh lime juice over their corn just before eating. The lime juice is the perfect finishing touch that brightens and balances all the flavors.
6. Enjoy! Serve and enjoy your delicious homemade Mexican Street Corn! It’s best enjoyed fresh and warm, right after it’s prepared.

Nutrition Facts

(Estimated, per serving – 1 ear of corn)

Please note that the nutritional information provided below is an estimate and can vary based on specific ingredient brands, portion sizes, and cooking methods. This is an approximate guide to give you a general idea of the nutritional content of one serving of Mexican Street Corn (Elotes), based on this recipe serving 5.

• Servings: 5
• Calories Per Serving: Approximately 250-300 calories

Approximate Breakdown (per serving):

• Calories: 250-300 kcal
• Protein: 8-10g
• Fat: 15-20g
  • Saturated Fat: 5-7g (depending on mayonnaise and cheese)
• Cholesterol: 20-30mg
• Sodium: 400-500mg (primarily from Cotija cheese and mayonnaise)
• Carbohydrates: 25-30g
  • Fiber: 3-4g
  • Sugar: 8-10g (naturally occurring in corn)

Important Considerations:

• Mayonnaise: The type of mayonnaise used (full-fat, light, etc.) will significantly impact the fat and calorie content.
• Cotija Cheese: Cotija cheese is relatively high in sodium and fat. Using less cheese or substituting with a lower-fat cheese will reduce these values.
• Serving Size: These values are based on one ear of corn as a serving. Adjustments should be made based on actual portion sizes consumed.
• Chili Powder: The amount of chili powder used is typically small and has a negligible impact on the overall nutritional profile.
• Cilantro and Lime: These ingredients contribute minimal calories and are rich in vitamins and antioxidants.

For more precise nutritional information, you can use online nutrition calculators and input the specific brands and amounts of ingredients you are using. However, this estimated information provides a reasonable overview of what to expect nutritionally from a serving of this delicious Mexican Street Corn.

Preparation Time

This delightful Mexican Street Corn recipe is quick to prepare and doesn’t require extensive cooking time, making it perfect for a fast and flavorful side dish or snack.

• Prep Time: 5 minutes
  • This includes the time it takes to gather your ingredients, shuck the corn if grilling without husks (or prepare it for baking), and whisk together the garlic mayonnaise sauce. It’s a very minimal hands-on time before the cooking process begins.
• Cook Time: 35 minutes
  • Baking: Baking time is approximately 35-40 minutes at 350°F (175°C).
  • Grilling: Grilling time varies depending on whether you use husks or not, and the heat of your grill. It can range from 10-25 minutes. If you choose the hybrid bake-then-grill method, the baking time is around 30 minutes, followed by a few minutes on the grill for charring.
• Total Time: 40 minutes
  • This is the sum of the prep time and the maximum cook time (baking). If grilling, the total time might be slightly less, especially if grilling without husks.

Time Breakdown:

• Fast Prep: The recipe shines in its quick and easy preparation. The sauce is made in a matter of minutes, and prepping the corn is straightforward.
• Mostly Hands-Off Cooking: Once the corn is in the oven or on the grill, the cooking process is largely hands-off, allowing you to focus on other aspects of your meal or simply relax while the delicious aroma fills your kitchen or backyard.
• Quick Assembly: Assembling the Elotes – brushing with sauce, rolling in cheese, and sprinkling with toppings – is also very quick, taking just a few minutes per ear of corn.

Overall, this Mexican Street Corn recipe is perfect when you want a flavorful and impressive dish without spending hours in the kitchen. It’s ideal for weeknight meals, weekend barbecues, or any time you crave a taste of authentic Mexican street food.

How to Serve

Mexican Street Corn (Elotes) is incredibly versatile and can be served in a variety of ways, making it a fantastic addition to numerous occasions. Here are some delightful serving suggestions:

• As a Side Dish at Barbecues and Cookouts: Elotes are the perfect complement to grilled meats like burgers, chicken, steak, or ribs. Their vibrant flavors and creamy texture provide a wonderful contrast to the smoky and savory notes of grilled main courses. They are a guaranteed crowd-pleaser at any summer barbecue.
• As a Snack or Appetizer: Cut the ears of corn in half or even thirds to make them easier to handle as snacks or appetizers. They are perfect for casual gatherings, game nights, or as a flavorful bite before a meal. Serve them on a platter with extra lime wedges for squeezing.
• Part of a Mexican Fiesta: Include Elotes as a crucial component of a Mexican-themed feast. They pair wonderfully with tacos, enchiladas, quesadillas, fajitas, and other Mexican dishes. Their authentic flavor profile enhances the overall Mexican culinary experience.
• Alongside Grilled Seafood: The creamy, cheesy, and slightly spicy flavors of Elotes are a fantastic match for grilled seafood, such as shrimp, fish (like tilapia or mahi-mahi), or scallops. The freshness of the seafood and the richness of the Elotes create a balanced and delicious meal.
• As a Vegetarian Main Course: For a light vegetarian meal, Elotes can be served as a main course, especially when paired with a side salad or black beans and rice. Their substantial texture and rich flavors make them satisfying even as a central dish.
• Deconstructed Elotes Salad: For a lighter and easier-to-eat option, you can deconstruct the Elotes into a salad. Cut the corn kernels off the cob after grilling or baking, and toss them with the garlic mayonnaise sauce, cotija cheese, cilantro, chili powder, and lime juice. This makes a fantastic side salad or a base for adding other salad components like black beans, tomatoes, or avocado.
• Serve with Dips and Toppings Bar: Create a fun and interactive serving experience by setting up a toppings bar. Offer various chili powders (ancho, chipotle, cayenne), different cheeses (queso fresco, crumbled feta), hot sauces, and other herbs (parsley, green onions) so guests can customize their Elotes to their liking.
• Presentation Ideas:
  • Classic Presentation: Serve the whole ears of corn standing upright on a platter for a visually appealing and traditional presentation.
  • Skewered Elotes: Cut the corn into smaller segments and thread them onto skewers before grilling or baking for easier handling and a fun presentation.
  • Individual Servings: Plate each ear of corn individually on small plates or bowls for a more formal setting.
  • Garnish: Garnish the serving platter with extra cilantro sprigs and lime wedges for added freshness and visual appeal.

No matter how you choose to serve them, Mexican Street Corn (Elotes) are sure to be a hit. Their vibrant flavors, creamy texture, and ease of preparation make them a perfect choice for any occasion.

Additional Tips for Perfect Elotes

To elevate your homemade Mexican Street Corn from delicious to absolutely exceptional, consider these helpful tips gleaned from years of making this delightful recipe:

1. Choose the Freshest Corn: The quality of your corn is paramount. Opt for the freshest sweet corn you can find. Look for ears with bright green, tightly wrapped husks and plump kernels. The silks (the tassel-like strands at the top) should be slightly sticky and light brown. Heavier ears of corn tend to be juicier. If possible, buy corn the same day you plan to make Elotes for the best flavor and sweetness. Fresh corn will make a noticeable difference in the final taste and texture.
2. Soak Husks for Grilling (If Keeping Husks On): If you plan to grill your Elotes with the husks on, soaking them in cold water for at least 30 minutes, and even up to a few hours, is crucial. This prevents the husks from burning too quickly on the grill and helps to steam the corn inside, ensuring it stays moist and tender. Submerging the entire ears of corn in a large bowl or sink filled with cold water will do the trick.
3. Don’t Overcook the Corn: Whether baking or grilling, be careful not to overcook the corn. Overcooked corn can become tough and lose its sweetness. Bake until the kernels are tender but still slightly firm to the bite. When grilling, watch for the kernels to become tender and slightly charred, but avoid letting them become shriveled or dry. Testing a kernel with a fork is a good way to check for doneness – it should pierce easily but not be mushy.
4. Customize Your Chili Powder: Experiment with different types of chili powder to find your preferred level of heat and flavor. As mentioned, chipotle chili powder adds smokiness and moderate heat, while ancho chili powder offers a milder, fruitier warmth. For more heat, you can add a pinch of cayenne pepper or even a dash of your favorite hot sauce to the mayonnaise sauce. You can also use a blend of different chili powders for a more complex flavor profile. Consider smoked paprika for added smokiness as well.
5. Add a Touch of Spice to the Mayonnaise: For an extra layer of flavor and a subtle kick, consider adding a pinch of cayenne pepper, a dash of hot sauce, or a finely minced jalapeño (seeds removed for less heat) to the garlic mayonnaise sauce. This will add a pleasant warmth that complements the sweetness of the corn and the saltiness of the cheese. Start with a small amount and adjust to your taste preference. A squeeze of lime juice directly into the mayonnaise can also brighten the flavor.

By following these tips, you’ll be well on your way to creating truly exceptional Mexican Street Corn that will impress your family and friends and transport you to the vibrant streets of Mexico with every delicious bite.

Frequently Asked Questions (FAQ)

Got questions about making the perfect Mexican Street Corn? Here are answers to some common queries to help you achieve Elotes perfection:

Q1: Can I make Elotes ahead of time?

A: While Elotes are best enjoyed fresh and warm right after they are made, you can prepare some components ahead of time. You can bake or grill the corn in advance and store it in the refrigerator. You can also make the garlic mayonnaise sauce ahead and store it in the refrigerator as well. However, it’s recommended to assemble and finish the Elotes (brush with sauce, roll in cheese, and add toppings) just before serving for the best texture and flavor. Reheating fully assembled Elotes can make the corn slightly less juicy and the cheese a bit less appealing.

Q2: Can I use frozen corn on the cob?

A: Fresh corn is highly recommended for the best flavor and texture in Elotes. However, if fresh corn is not available, you can use frozen corn on the cob as a substitute. Thaw the frozen corn completely before grilling or baking. Frozen corn might release more moisture during cooking, so you may need to grill or bake it slightly longer to ensure it’s heated through and slightly charred. Keep in mind that the texture and sweetness of frozen corn may not be quite as ideal as fresh corn.

Q3: What if I can’t find Cotija cheese? What’s a good substitute?

A: Cotija cheese is traditional for Elotes, but if you can’t find it, Parmesan cheese or Pecorino Romano cheese are good substitutes. They offer a similar salty and hard texture, although the flavor profile will be slightly different. Queso Fresco is another option, but it’s much milder and less salty than Cotija, so you might need to add a bit more salt to your Elotes if using Queso Fresco. For the most authentic flavor, try to find Cotija cheese, often available in well-stocked grocery stores or Latin American markets.

Q4: Can I make Elotes spicier?

A: Absolutely! There are several ways to increase the spiciness of your Elotes. You can use chipotle chili powder, which is spicier than ancho. You can also add more chili powder overall. For a significant heat boost, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the garlic mayonnaise sauce. Finely minced jalapeño or serrano peppers (seeds included for more heat, removed for less) can also be added to the sauce or sprinkled over the finished Elotes. Offer extra chili flakes or hot sauce on the side for those who prefer even more heat.

Q5: How do I store leftover Elotes?

A: Leftover Elotes are best stored in the refrigerator. Wrap each ear of corn individually in plastic wrap or aluminum foil, or place them in an airtight container. Refrigerate for up to 2-3 days. To reheat, you can bake them in the oven at 350°F (175°C) for about 10-15 minutes, or microwave them in short intervals until heated through. Keep in mind that reheated Elotes may not be as crisp and juicy as freshly made ones, but they will still be flavorful. It’s generally recommended to consume them within a couple of days for the best quality.

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