Mexican Street Corn – Elote [+ Video]
What is Elote?
Ingredients You’ll Need for Mexican Street Corn:
I’ve mentioned most of the ingredients you will need for this dish, but let’s look into them a little closer. Many of them might be out of your comfort zone, but no need to worry! I know that trying ingredients from other countries, especially if you don’t really cook can seem a bit too adventurous, but I promise that these six ingredients are essential to the best elote you’ll ever have!
- Corn
- Mexican Crema
- Cotija cheese
- Chili powder or smoked paprika
- Limes
- Cilantro
Make Mexican Street Corn – Elote
Let’s start with the corn, of course! Head on over to our post on the best grilled corn recipe where we share all our secrets for the making perfect grilled corn every time. We also discuss how to pick good corn on the cob at the grocery store in that post. Follow everything in that post except for adding the salt and sugar at the end. You don’t need to add salt to this corn because the cotija is going to add all the saltiness you need.
What is Mexican Crema?
Crema is slightly soured and thickened cream, milder and less thick than American sour cream. You will find it in specialty cheese section of your grocery store. As soon as you pull the corn off the grill, spread the Mexican crema all over each corn on the cob. If you can’t find Mexican crema, you can use mayonnaise as a substitute.
What is Cotija Cheese?
Cotija cheese is a hard, crumbly Mexican cheese. Cotija cheese is made mainly from cow’s milk and is quite salty.
It resembles feta cheese. In fact, feta can be used as a substitute if you absolutely cannot find cotija, but try your hardest to find the cotija! It will also be in the specialty cheese section.
Sprinkle the cotija all over the corn that has been lathered in crema.
How to Season Elote
The classic seasoning for elote is chili powder, but we have also found that we love it with smoked paprika. So maybe do a few cobs with each and see which one you prefer. You can sprinkle them on the corn with the cotija cheese and then squeeze fresh lime juice all over each corn on the cob. Top off each cob with some chopped fresh cilantro.
Can You Reheat Corn on the Cob?
There are a few ways to reheat corn on the cob that will keep it juicy and tender.
- Microwave: Place the corn in a microwave safe dish and cover with a damp towel or plastic wrap. Set the timer for 10-20 second bursts and continue heating till corn is warm.
- Oven: Preheat oven to 350 degrees. Add butter, 1 tsp. water, salt and pepper to the corn and wrap in foil. Place in the oven for 5-7 minutes.
- Boiling Water: Bring water to a boil. Add the corn and boil for 1-2 minutes.
How Long Does Elote Keep?
Fully prepared elote will last for up to 3 days in the refrigerator, but it is by the best when it is eaten fresh! It doesn’t freeze very well, so we don’t recommend that.
What to Eat with Elote Mexican Street Corn
I could make this elote Mexican street corn my whole meal, but most of you are probably going to want it as a side. So if you are looking for a main dish to go with it, here is a link to all our Mexican main dishes and a few of our favorites:
More CORN RECIPES You Are Sure to Love:
- Classic Grilled Corn
- Elote Mexican Corn Pasta Salad
- Jalapeno Bacon Elote Mexican Grilled Corn Salad
- Cheesy Zucchini Corn Casserole
- Mexican Street Corn Salad
- Grilled Corn Avocado Tomato Salad
- Fiesta Corn
- Cilantro Butter Corn
- Grilled Corn Salad with Black Beans and Rice
- All our SIDE DISHES here!
Mexican Street Corn – Elote
Mexican Street Corn - Elote
Ingredients
- 6-8 Ears of Corn husked
- Mexican Crema found in your local grocery store by the cheeses or Mayonnaise
- Cotija Cheese Again, over by the cheese section
- Chili Powder or Smoked Paprika
- 2 Limes
- Fresh Cilantro chopped
Instructions
- Heat a grill to medium-high heat and add the corn.
- There is no need to add salt as the cotija cheese is salty.
- Grill on each side for a few minutes until some of the kernals begin to look darker, and a little charred, as pictured above.
- Remove from the grill and immediately spread the mexican crema all over the corn.
- Sprinkle lightly with cotija cheese, chili powder and lime juice.
- Top with a little bit of the fresh cilantro and enjoy.
- Best eaten hot off the grill, so be careful not to burn yourself.
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