This easy recipe for Mexican Street Corn (or Elóte Mexicano in Spanish) is a mouthful of fresh, delicious flavors. If you've never tried it before, now's the perfect time, while fresh corn is in season. Mexican Street Corn is fresh corn on the cob made so much better! It's creamy, it's cheesy, it's got a kick of spice, (thanks to a light sprinkling of chile powder or Tajin). And if you really want to turn it up a notch, squeeze some fresh lime juice on top and savor the freshness! One bite and you'll understand why elóte is such a popular treat in Mexico. You can eat it on its own, or it makes the perfect BBQ side dish. Here is how to make Mexican Street Corn:
Mexican Street Corn/Elóte Mexicano Recipe
You will need:
corn on the cob, husks and silk removed, bottoms cut flat
2 cups crumbled cotija cheese (one 9oz. container is enough for 8 ears of corn. If you only find cotija in block form, it grates & crumbles easily.)
1/2 cup mayonnaise
melted butter
1/2 tsp.salt
chile powder, paprika, or Tajin to taste
heavy duty wooden skewers
*Amounts will vary based desired number ears of corn
Optional:
sour cream can be added to mayonnaise
chives or cilantro chopped finely can be added to cotija cheese
fresh squeezed lime juice gives the corn a wonderful fresh taste
Directions:
Bring 2 quarts water to boil in large saucepan. Add approx. 1/2 teaspoon salt to boiling water. Place ears of corn in water, cover and let cook 30 minutes. When done, insert wood skewers into the bottom of the corn cobs, being careful not to burn yourself. (I use a kitchen towel to hold the corn in place while inserting the skewers.) Brush melted butter over corn, covering every kernel. Then use spatula to slather on mayonnaise. This, too, should cover entire corn on the cob. Sprinkle cotija cheese all over. Then give it a light dusting of chile powder, paprika or Tajin, and enjoy!
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