Mexican Street Corn (Elotes)
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The perfect corn on the cob recipe for this summer! Learn how to make Mexican Street Corn at home, it’s so easy to make! You can grill it or make it in the oven with a garlic mayo, lime juice, cotija cheese, and chili powder for a little heat. Serve it for a barbecue party or enjoy them as a snack!
Hello golden kernels of deliciousness covered with creamy garlic sauce, drizzled with lime juice, and rolled around in cheese and cilantro. You’re most definitely my favorite thing about summer. You guys, we were lucky enough to have like 1.5 days of spring this week. Probably the only bit of spring we’ll have this year before the temperatures are well into the 100s every.single.day.of.the.week.
Springtime/summertime definitely means barbecues around here. With Cinco de Mayo just around the corner, I thought why not make some Mexican street corn? It is my most favorite, semi-healthy thing to snack on.
Being from Illinois, i’m totally a corn girl. In fact my state is known for it’s production of corn. And now living in Houston, the capital of Mexican food in the U.S. I feel like this is an ode to my life. If I had to describe myself as food, it would be corn on the cob done Mexican street style.
If you haven’t heard of Mexican street corn or elotes before, allow me to explain. Mexican street corn is corn on the cob, kicked up, like, 50 notches. Seriously. It’s a party in your mouth. The corn is rubbed down with a garlic mayonnaise sauce then rolled around in cotija cheese, sprinkled with cilantro and chili powder and healthy squeeze of a lime wedge. Is your mouth salivating? Because I know mine definitely is.
There are probably a million different ways to make Mexican street corn. I’m not claiming that my recipe for Mexican corn on the cob is authentic. I do however claim that it is definitely 1000% delicious.
Living in Houston, I know I’m more than spoiled when it comes to Mexican food. You can find good Mexican food truck style food here at every corner. I once made the horrible mistake of wanting to kill a craving for Mexican food on a trip to Toronto. I almost spat out my shrimp taco because it was like eating bland shrimp with salsa in a tortilla. Yeah, I know. SPOILED.
But trust me when I say this, once you’ve tried Mexican street corn, you will never want regular old corn on the cob, ever again. The best part is that it takes very little work to make at home.
You can roast the corn in the oven or toss it on the grill. Either will get the job done. Sometimes I like to be extra sinful and rub the corn down with a little pad of butter before slathering on that mayonnaise. I tell you, butter and I could be best friends if it just didn’t come with all that extra baggage that likes to sit comfortably around my tummy.
- 3 ears sweet corn
- 3 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 1/2 cup cotija cheese, crumbled
- 3 tablespoons cilantro, chopped
- 1/2 teaspoon chipotle chili powder (ancho chile powder works too) (see note)
- 1 lime, quartered
- If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy. If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks.
- In a small bowl, combine the garlic powder with the mayonnaise. Place the cotija cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic mayonnaise. Roll in the cotija cheese and sprinkle with cilantro and chili powder. Serve with the lime wedges to squeeze over the corn.
- If you do not want that much heat, replace the chipotle chili powder with smoked paprika.
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