Mexican street corn, or elote, is a beloved street food that transforms humble corn into a vibrant, smoky, and irresistibly creamy delight. This dish has its roots in Mexico’s bustling street food scene, where vendors grill corn over an open flame and slather it with a rich, tangy mixture before serving it up piping hot.
What makes Mexican street corn so special is the perfect balance of flavors and textures. The kernels, slightly charred from the grill, offer a smoky sweetness that pairs beautifully with the creamy, zesty topping. Typically, elote is coated in a mix of mayonnaise, lime juice, chili powder, and crumbled cotija cheese. Some variations include garlic, cilantro, or even a drizzle of hot sauce for an extra kick.
Grilled Mexican Street Corn
6-8 ears of corn, husks on
½ cup mayonnaise
2 cups Cotija cheese, crumbled
½ cup fresh cilantro, finely chopped and divided
1 Tbsp. fresh lime juice
1 Tbsp. salt
1 Tbsp. pepper
Chili powder, to taste
Set up your grill for two-zone cooking and establish temperature at 350 °F. While the grill is preheating, soak the corn in water. Then, whisk together the mayonnaise, half of the cilantro, lime juice, salt, and pepper in a mixing bowl. Place this mixture in the fridge, allowing the flavors to meld. Once the grill has reached 350 °F, place corn on the grill in the indirect heat zone, leaving the husks on for 30 minutes. Remove from the grill and peel husks back. Be careful when doing so, the steam inside the husks is HOT! Return the corn to the grill over direct high heat and char the corn kernels. Turn often so as not to burn. Remove from the grill and brush corn thoroughly with a thin layer of the mayo mixture. Spoon the cotija cheese onto the corn, thoroughly coating the mayo mixture.
Then, season with chili powder to taste and finish with more cilantro and fresh lime as desired.
By Jill Rozier, Lake Tahoe Markets www.LakeTahoeMarkets.com