Yes! 🌽 You’re talking about Elote — classic Mexican Street Corn — smoky, creamy, tangy, and bursting with flavor. It’s super easy to make at home, whether grilled, oven-roasted, or served off the cob (esquites style).
🇲🇽 Mexican Street Corn (Elote)
Ingredients
- 4 ears fresh corn on the cob, husks removed
- 2 tbsp vegetable oil or melted butter
- ¼ cup mayonnaise
- ¼ cup Mexican crema (or sour cream)
- ½ cup cotija cheese, finely crumbled (or feta if unavailable)
- 1 clove garlic, minced (optional)
- 1–2 tbsp lime juice (freshly squeezed)
- ½ tsp chili powder (Tajín, ancho, or chipotle)
- 2 tbsp cilantro, finely chopped (optional)
- Lime wedges, for serving
Instructions
🔥 Option 1: Grill Method (traditional)
- Preheat grill to medium-high heat.
- Brush corn lightly with oil or melted butter.
- Grill 8–10 minutes, turning occasionally, until charred and tender on all sides.
🔥 Option 2: Oven Method
- Preheat oven to 425°F (220°C).
- Place corn on a baking sheet, brush with oil or butter, and roast 20–25 minutes, turning halfway through, until slightly browned.
Assemble the Elote
- In a small bowl, mix mayonnaise, crema, garlic, and lime juice.
- Brush the hot corn generously with the sauce mixture.
- Sprinkle with cotija cheese, chili powder, and cilantro.
- Serve immediately with lime wedges for squeezing on top.
🌽 Variations
- Esquites (off-the-cob version):
Cut kernels from cooked corn and toss them with the sauce, cheese, chili powder, and lime juice in a bowl. Serve in cups with spoons. - Extra heat: Add a dash of hot sauce (like Valentina or Cholula).
- Smokier flavor: Use chipotle chili powder or roasted garlic in the sauce.
- Lighter version: Replace half the mayo with Greek yogurt.
💡 Pro Tip
If you want to level it up — sprinkle crushed Flamin’ Hot Cheetos, bacon bits, or a drizzle of chamoy for a street-fair twist!
Would you like me to give you the esquites (Mexican street corn in a cup) version too? It’s easier to eat and just as flavorful.
