Amazing Mexican Street Corn Recipe - Lauren's Latest (2024)

FAQs

Amazing Mexican Street Corn Recipe - Lauren's Latest? ›

A blend of garlic, cilantro, chile powder, mayo, and Cotija cheese in the sauce, plus a final squeeze of lime, makes the corn sweet, salty, savory, nutty, creamy, and tart all at once.

A blend of garlic, cilantro, chile powder, mayo, and Cotija cheese in the sauce, plus a final squeeze of lime, makes the corn sweet, salty, savory, nutty, creamy, and tart all at once.

Elote is a traditional street food served in MEixoc made with fresh corn on the cob, creamy sauce and sprinkled with cheese and chili powder. It's often sold on a stick and enjoyed on the go.

One of the vendors is called the Corn Man; for those who don't know, he's called Corn Man because he sells corn. Most people in the community know them by “el elotero,” which means corn man.

The power of mayo to hold crumbled ingredients also means you can bring extra texture to corn on the cob. An internet favorite is to make a powder out of Flamin' Hot Cheetos for street corn, but you can get both flavor and crunch by rolling your mayo-slathered corn in crumbled tortilla or potato chips.

Elote Recipe Ingredients

Mayonnaise – It creates a creamy coating for the corn and helps the other fixings stick. I love the flavor of 100% mayo on elote, but if you prefer, you can sub Mexican crema or sour cream for some or all of it. Fresh lime juice and zest – For brightness.

Feta cheese, Quesco fresco and Goat cheese crumbles are the top 3 cotija cheese substitute. Romano cheese is also a good replacement.

What Is Elote? Elote, or Mexican corn on the cob, is a popular street food in Mexico (that's why it's also known as Mexican street corn). Corn on the cob is charred on the grill, slathered with butter and mayonnaise, and finished with salty Cotija cheese.

Elote can be prepared using a pre-made spice mix called Tajín seasoning, which includes ground red chiles, sea salt, and dehydrated lime juice. This recipe calls for chili powder, but by all means, if you have Tajín, use it. Just cut back on the salt, as it's already in the blend.

Pronounced whee-tla-KO-cheh, huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm.

What is the Mexican myth of corn? ›

A Quetzalcoatl Tale of Corn tells how Quetzalcoatl followed a trail of ants to the Mountain of Sustenance and stole maize from the gods to feed his people, while A Quetzalcoatl Tale of Chocolate tells the story of Two Wind Deer, the boy who brought chocolate to the people of the earth.

The origin of Elote can be traced back to the indigenous peoples of Mesoamerica, such as the Aztecs and Mayans, who cultivated and revered corn as a staple crop. They would cook corn in various ways, and one popular method was grilling the cobs over an open fire.

Corn on the cob simmered in milk brings out corn's natural sweetness. Slather with butter and sprinkle with pepper for summer's perfect side dish.

While Cotija will soften with heat, it doesn't melt, making it most suited for crumbling and sprinkling. Of course, it's most frequently in Mexican cooking—you might see it as a finishing flourish on enchiladas, nachos, tacos, chilaquiles, or posole.

Mexican Corn on the Cob, or Elote, is a grilled corn dish that is served at roadside stands and street fairs in Oaxaca, Mexico. This loaded corn on the cob is made by seasoning grilled corn with mayonnaise, cheese, chili powder and a squeeze of lime.

Elote tastes sweet and savory, tangy and spicy all at once. I love to make mine with grilled corn for some smokiness, too. Elote is made with corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and cilantro.

The taste is different. Corn was domesticated right here in Mexico. For thousands of years, farmers here carefully mixed varieties of maize in small plots of land. But globalization made American yellow corn more common because it's so cheap.

History of Elote

Corn dates back to 6600 B.C.E., when the crop was first grown in Honduras. During the 15th century, corn spread across North America. Once a simple street food, elote is now making its way onto fine dining menus across the continent.

While the origin of corn is still questioned amongst researchers, archaeological evidence suggests that the domestication of corn originated in what is now the south-central region of Mexico. Corn has historically been highly respected and valued as an important crop for the people of this region.