Mexican Street Corn
Grilled corn on the cob slathered with creamy toppings and sprinkled with spices, a beloved Mexican street food experience.
Ingredients
For the Corn
- 4 cobs sweet corn (peeled) Fresh corn is ideal for best flavor.
- 3 tablespoons butter (melted) Brush over hot corn.
For the Topping
- ¼ cup cotija cheese (grated) For authentic flavor.
- 3 tablespoons mayo Creamy base for toppings.
- 3 tablespoons Mexican-style cream Can substitute with sour cream.
- ½ teaspoon salt Enhances flavor.
- ½ teaspoon paprika Adds color and mild flavor.
- ¾ teaspoon Tajin spice For authentic seasoning.
- 2 tablespoons chopped cilantro Optional garnish.
- ½ whole lime (juiced, about 1 tablespoon) Fresh lime juice enhances taste.
Instructions
Preparation
- Husk the corn and remove all the silk, rinsing each cob under cold water.
Grilling
- Preheat your grill to medium-high heat. Grill the corn cobs, turning occasionally, for 10-15 minutes until charred.
Topping Preparation
- In a bowl, mix the mayo, Mexican cream, Tajin spice, paprika, salt, and lime juice until smooth.
Coating
- After grilling, brush melted butter over the corn while hot, then coat with the creamy topping.
Finishing Touches
- Sprinkle grated cotija cheese, chopped cilantro, and a dusting of Tajin spice over the corn.
Serving
- Serve elote hot, possibly as part of a vibrant summer party spread.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat on the grill or microwave to restore flavor.