Description
Try our easy Elote Mexican Street Corn recipe! It’s perfect for any get-together and will make your taste buds happy. Enjoy the yummy flavors of Mexico at home!
Ingredients
- 6 ears of corn: The star of the dish, providing a sweet and juicy base.
- Corn forms the foundation of Elote, offering a sweet contrast to the savory toppings.
- Olive oil: Enhances flavor and aids in grilling.
- Olive oil provides a subtle richness and helps in achieving a perfect char.
- Chipotle chili powder: Adds a smoky heat.
- This powder infuses a bold, smoky essence that is quintessential to Elote.
- Cotija cheese, crumbled: Offers a salty, tangy element.
- The crumbled cheese introduces a delightful saltiness and texture.
- Parsley, finely chopped: Adds freshness and color.
- Parsley imparts a fresh, herbaceous note to balance the robust flavors.
- Sea salt: Enhances the natural flavors of the corn.
- Sea salt is pivotal in accentuating the inherent sweetness of the corn.
- Juice of 2 limes: Provides acidity and brightness.
- Lime juice adds a zesty lift, cutting through the richness of the toppings.
Mexican Crema Ingredients
- Heavy cream and sour cream: Form the base of the crema.
- These creams combine to create a luscious, tangy sauce that envelops each kernel.
- Juice of 1 lime: Adds zestiness to the crema.
- Lime juice within the crema enhances its tanginess, complementing the corn’s sweetness.
- Chipotle chili powder and salt: Season the crema.
- These seasonings refine the crema’s flavor, ensuring it complements the grilled corn perfectly.
Instructions
- Begin by preheating your grill to medium heat.
- Wrap each ear of corn individually in foil after brushing them with olive oil and seasoning with sea salt.
- Place the corn on the grill, turning occasionally, ensuring an even char for about 15-20 minutes.
- While the corn grills, whisk together the heavy cream, sour cream, lime juice, chipotle chili powder, and salt to create the Mexican crema.
- Once grilled to perfection, unwrap the corn and slather each ear generously with the crema.
- Finish by sprinkling the chipotle chili powder, crumbled cotija cheese, chopped parsley, and a squeeze of lime juice over each ear.
- Serve immediately, allowing the symphony of flavors to delight your senses.
Notes
- Storage: Wrap the corn tightly in plastic wrap and store in an airtight container. Refrigerate for up to 3 days.
- Reheating: To reheat, unwrap the corn and place it on a preheated grill or in an oven set to medium heat. Rotate for even warming.
- Extra Crema: If your corn feels dry upon reheating, don’t hesitate to slather on additional Mexican crema.
- Topping Freshness: Refresh the flavors with a sprinkle of extra cheese, a dash of chili powder, and a spritz of lime just before serving.
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
