Of course! Mexican Street Corn, known as Elote, is one of the most beloved street foods in Mexico. It’s grilled corn on the cob slathered in a creamy, tangy, spicy sauce and rolled in crumbled cheese.
When you take the kernels off the cob and serve it in a bowl, it’s called Esquites.
Here’s a guide to making both the classic grilled elote and the easy-to-eat esquites.
Classic Elote (Grilled Corn on the Cob)
This is the iconic, messy-in-the-best-way version served on a stick or with the husk pulled back.
Yields: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
· 4 ears of corn, husks removed
· For the Creamy Sauce:
· ¼ cup mayonnaise (or Mexican crema for a tangier flavor)
· ¼ cup sour cream or plain Greek yogurt
· ½ cup finely crumbled cotija cheese (plus more for rolling)
· Substitute: Feta cheese, though it’s saltier.
· 1 clove garlic, minced or pressed
· 2 tablespoons fresh lime juice (from about 1 lime)
· ¼ cup fresh cilantro, finely chopped
· For the Spice Blend & Garnish:
· 1 teaspoon chili powder (use Tajín for an authentic touch!)
· Lime wedges, for serving
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates. Cook, turning occasionally, until the corn is cooked and slightly charred in spots, about 8-10 minutes total.
· No Grill? You can boil the corn for 5-7 minutes, or roast it under your oven’s broiler for 10-15 minutes, turning halfway. - Make the Sauce: While the corn grills, mix the mayonnaise, sour cream, crumbled cotija cheese, minced garlic, lime juice, and chopped cilantro in a medium bowl.
- Coat the Corn: Using a brush or a spoon, generously slather the creamy sauce all over each hot ear of grilled corn.
- Roll and Season: Immediately roll the sauced corn in a plate of extra crumbled cotija cheese so it sticks. Sprinkle generously with chili powder.
- Serve: Serve immediately with lime wedges on the side for an extra squeeze of freshness.
Easy Esquites (Corn in a Cup)
This is the perfect party-side or make-ahead version. It’s less messy and easier to serve to a crowd.
Yields: 4-6 servings as a side
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
· 4 cups corn kernels (from about 4-5 ears of fresh corn, or frozen/thawed)
· 1 tablespoon vegetable oil
· For the Sauce (same as above):
· ¼ cup mayonnaise
· ¼ cup sour cream
· ½ cup crumbled cotija cheese, plus more for garnish
· 1 clove garlic, minced
· 2 tablespoons fresh lime juice
· ¼ cup chopped cilantro
· For Flavor:
· 2 tablespoons finely diced red onion
· 1 jalapeño, seeds removed and finely diced (optional)
· 1 teaspoon chili powder (or Tajín)
· Salt to taste (cotija is salty, so taste first!)
Instructions
- Char the Corn: Heat oil in a large cast-iron or non-stick skillet over medium-high heat. Add the corn kernels and cook, without stirring too often, until they are tender and have some charred/roasted spots, about 8-10 minutes.
- Combine: Transfer the hot, charred corn to a large bowl. Let it cool for 2-3 minutes.
- Mix Everything: Add the mayonnaise, sour cream, cotija cheese, garlic, lime juice, cilantro, red onion, and jalapeño (if using) to the bowl with the corn. Stir until everything is well combined.
- Season and Serve: Taste and add salt if needed. Transfer to serving bowls and top with an extra sprinkle of cotija cheese, a dusting of chili powder, and a lime wedge.
Critical Tips for the Best Mexican Street Corn
· The Cheese is Key: Cotija is a dry, salty, crumbly Mexican cheese that doesn’t melt. It’s essential for the authentic texture and flavor. Feta is the closest substitute.
· Char is Flavor: Don’t be afraid to get a good char on the corn, whether on the grill or in the skillet. Those little blackened bits add a crucial smoky flavor.
· Fresh Lime Juice: Please use fresh limes! The bright, fresh acidity is what balances the rich, creamy sauce.
· Spice to Your Liking: Adjust the heat level with the chili powder and jalapeño. Tajín (a Mexican chili-lime salt) is highly recommended for an authentic finish.
· Make it a Meal: Serve esquites as a side with grilled chicken, carne asada, or tacos. It’s also fantastic as a dip with sturdy tortilla chips.
Whether you make the majestic, handheld elote or the convenient esquites, you’re in for a truly addictive treat. ¡Buen provecho