Mexican Street Corn (Elote)
Elote is the authentic name for Mexican street corn.At times (such as with this recipe) served as corn on the cob, other times served as a corn salad, Mexican street corn is a dish made with cooked sweet corn that has been coated in mayo and Mexican crema and topped off with chili powder and sprinkled Cotija cheese.
Ingredients
For the Corn:
- 6 ears corn, husked and all silk removed
- Olive oil
- 2 tsp. chipotle chili powder
- ¼ – ⅓ cup cotija cheese, crumbled
- ¼ cup fresh parsley, finely chopped
- Sea salt, to taste
- 2 limes juiced
For the Mexican Cream Sauce:
- 1 cup heavy cream
- 2 tbsp. sour cream
- 1 lime, juiced
- ¼ tsp. chipotle chili powder
- ¼ tsp salt
Instructions
- Place each ear of corn on a piece of foil.
- Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt.
- Wrap foil tightly around corn.
- Pre-heat the grill to medium heat and place all 6 ears of corn on the grill grates.
- Close lid and cook for 15 to 20 minutes or until the corn on the cob can easily be pierced with a fork.
- Turn often while the corn is cooking to prevent burning the corn cob.
- While the corn is cooking, in a small bowl, mix together the ingredients for the crema.
- When the corn is done cooking, carefully remove the foil.
- Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle additional chipotle chili powder, cotija cheese, fresh parsley and fresh lime juice over each ear of corn.
- Serve hot.
Notes
Make sure the heat isn’t too high on the grill; you don’t want a direct flame on the foiled corn.
Rotate corn often to ensure it doesn’t burn on one side.
Feel free to substitute butter for olive oil when foil wrapping your corn.
The Mexican Cream can be stored in the refrigerator and used on other recipes for 4 to 5 days.