Name: Homemade Mexican Street Corn (Elotes) Recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

Baking Instructions:

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.

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:

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.

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:

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.

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:

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.

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.

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.

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.

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.

Enjoy! Serve and enjoy your delicious homemade Mexican Street Corn! It’s best enjoyed fresh and warm, right after it’s prepared.

Nutrition

Serving Size: One Normal Portion
Calories: 250-300
Sugar: 8-10g
Sodium: 400-500mg
Fat: 15-20g
Saturated Fat: 5-7g
Carbohydrates: 25-30g
Fiber: 3-4g
Protein: 8-10g
Cholesterol: 20-30mg