Elote - Mexican Street Corn
Indulge in the flavors of Mexico with our mouthwatering elote recipe. Learn how to make this classic street food favorite at home today!
Ingredients
- 6 ears of corn, husk left intact
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Sriracha
- 2 tablespoons lime juice, freshly squeezed
- ¼ cup chicken stock
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- ¾ cup cotija cheese, broken down into small chunks
- 2 tablespoons cilantro, finely chopped
- ground chili powder , to taste
Instructions
- Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes if done over the stove grill. Turn the husk occasionally to char it evenly without burning the kernels underneath. Set the charred husk aside to cool, then shuck it and cut the corn off the cob.
- Meanwhile, in a small bowl mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside
- When ready to eat, in a large skillet add the corn and the mayonnaise mixture and sauté over medium-low heat until warm. Pour into a bowl, and garnish with cilantro, cotija cheese, and chili powder.
Notes
Choose the freshest corn you can find. Look for ears with bright green husks that fit tightly around the corn. Fresh corn will be sweeter, juicier, and much more tender.
Keep the husks on while grilling. They protect the kernels from direct heat while allowing the corn to steam and become wonderfully tender inside.
Trim any loose husks before grilling. Those wispy ends can catch fire quickly, especially when using a stovetop grill pan.
Turn the corn often. You want the husks nicely charred, but you do not want the kernels underneath to burn. Medium-high heat works beautifully.
Prepare the sauce while the corn cooks. This gives the mayonnaise, sour cream, Sriracha, and lime juice a few minutes to mingle and develop their flavors.
Add the Sriracha gradually. You can always add more heat, but you cannot take it away. Taste as you go until it is just right for you.
Do not overheat the creamy sauce. Once combined with the corn, warm everything gently over medium-low heat. You want it creamy, not separated.
Be generous with the Cotija. I love cheese, so the amount listed is always more of a starting point in my kitchen. Add a little extra if you love that salty bite as much as I do.
Finish with fresh lime. A squeeze of lime just before serving brightens all those creamy, smoky, salty flavors beautifully.
Nutrition
Calories: 299kcal | Carbohydrates: 20g | Protein: 7g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 816mg | Potassium: 310mg | Fiber: 2g | Sugar: 8g | Vitamin A: 396IU | Vitamin C: 9mg | Calcium: 120mg | Iron: 1mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.