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Elote Mexican Street Corn
Alyssa

Elote Mexican Street Corn

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!
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Course: Side Dish
Cuisine: Mexican
Ingredients Method Notes

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.

Method
 

  1. Begin by preheating your grill to medium heat.
  2. Wrap each ear of corn individually in foil after brushing them with olive oil and seasoning with sea salt.
  3. Place the corn on the grill, turning occasionally, ensuring an even char for about 15-20 minutes.
  4. While the corn grills, whisk together the heavy cream, sour cream, lime juice, chipotle chili powder, and salt to create the Mexican crema.
  5. Once grilled to perfection, unwrap the corn and slather each ear generously with the crema.
  6. Finish by sprinkling the chipotle chili powder, crumbled cotija cheese, chopped parsley, and a squeeze of lime juice over each ear.
  7. 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.