Mexican Street Corn
This Mexican Street Corn (or Elote) recipe is a traditional street food in Mexico. It’s quick and easy to make! Charred corn on the cob slathered with Cotija cheese and Mexican Crema blended with a homemade street corn spice mix.
Servings: 6 ears of corn
Ingredients
- 6 ears of corn
- 3 tablespoons unsalted butter, melted
- 1/2 cup Mexican crema
- 1/2 cup mayonnaise
- 1 tablespoon Mexican Street Corn Seasoning Recipe
- 3 tablespoons fresh cilantro, chopped, and divided
- 1/4 cup crumbled Cojita cheese (or Feta cheese)
- lime wedges
Instructions
- If you’re going to grill the corn: Preheat the grill to medium-high and heat for 10 minutes.If you’re going to broil the corn: Place the top oven rack in the second position from the top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
- While you are waiting for the broiler or grill to preheat, husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry.
- If you are using the broiler: Arrange the corn on the prepared baking sheet and brush with the melted butter on all sides. Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)If you are grilling the corn: Add the corn to the grill top and char on all sides, turning often until cooked, about 10 -15 minutes. Brush each ear of corn with melted butter often.
- While the corn is cooking, combine the Mexican crema, mayonnaise, and two tablespoons of chopped cilantro in a medium bowl. Add one tablespoon of the Mexican Street Corn Seasoning and stir to combine. Set aside. Omit the cilantro if you wish.
- Remove the cooked corn from the oven or grill, and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference. Serve immediately topped with crumbled Cojita cheese and the remaining cilantro
Notes
- Fresh sweet corn on the cob is best for this recipe.
- For smaller serving sizes, slice the corn cobs in half before before grilling.
- You can make the corn in two different ways: broiling or grilling.
- If you’re sensitive to spice, choose a mild taco seasoning in place of the street corn spice mix.
- If you can’t find or don’t want to use Mexican Crema, replace it with sour cream and a little milk to thin it out.
- Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or feta cheese), but if you’re unable to find it, Feta or Parmesan cheese makes good substitutes.
- You can use as much or as little of the creamy sauce and cheese on the corn as you want.
- If you aren’t a fan of cilantro, skip it! The corn will be just as delicious.