Grilled Mexican Street Corn, or Elote, is a vibrantly flavorful dish that transforms simple corn on the cob into a mouthwatering treat. This popular street food is traditionally slathered in a rich, creamy sauce and finished with cheese, creating a perfect balance of smoky, tangy, and savory flavors. It’s an essential summer dish, ideal for backyard barbecues and family gatherings.
If you’re looking to recreate this authentic Mexican street food experience at home but can’t find certain ingredients, don’t worry! You can easily adapt the recipe with readily available substitutes without compromising on taste. For instance, if Mexican crema is hard to come by, a blend of sour cream with a squeeze of lime juice works wonderfully as a replacement. Similarly, while cotija cheese adds a delightful saltiness, crumbled feta can be used as a substitute to mimic its texture and flavor.
Ingredients:
- 6 to 8 medium ears of sweet corn, husks removed
- 1/2 cup of either Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1/2 cup finely chopped cilantro
- 1 clove of garlic, minced
- 1/4 teaspoon ground chipotle pepper, plus more for garnish if desired
- 2 teaspoons of finely grated lime zest (from 1 lime)
- 2 tablespoons of fresh lime juice (from the same lime)
- 1/2 cup crumbled cotija cheese or feta cheese
- Lime wedges, for serving
Instructions:
Preheat the Grill: Fire up your gas or charcoal grill to a hot 400°F (204°C), ensuring it’s ready to cook by cleaning the grates thoroughly.
Prepare the Sauce: In a mixing bowl, whisk together the crema or sour cream, mayonnaise, chopped cilantro, minced garlic, chipotle pepper, lime zest, and lime juice. Taste the sauce and season with a pinch of salt if needed. Remember, both crema and cotija cheese are slightly salty, so add additional salt cautiously. Set this sauce aside.
Grill the Corn: Place the corn directly onto the hot grill grates. Let each ear grill undisturbed for about 3 minutes or until the kernels start to char and turn golden brown. Flip and grill the other side to achieve similar charring. Repeat until all sides are well-grilled.
Dress the Corn: Once grilled, transfer the corn to a platter. Use a brush or spoon to evenly coat each ear with the prepared crema sauce. Sprinkle generously with crumbled cotija or feta cheese. Add a bit more ground chipotle pepper if you like it spicier.
Serve: Offer the grilled corn with additional lime wedges for squeezing over the top right before eating.
Variations and Notes:
Spice Variations: Adjust the level of chipotle pepper to suit your heat preference, or experiment with other chili powders like ancho for a different kind of heat.
Herb Substitutions: If cilantro isn’t to your taste, fresh parsley or even a bit of mint could provide a fresh, herby alternative.
Adding Extras: For an extra touch of decadence, sprinkle some chopped bacon or a dash of smoked paprika over the top before serving.
This Grilled Mexican Street Corn (Elote) is not only easy to make but also endlessly adaptable and guaranteed to impress. Whether as a side dish for your next barbecue or as a tasty snack on a warm evening, it’s sure to become a favorite. Give this recipe a try and share your experience; it might just earn a permanent spot in your summer recipe collection!