Mexican street corn, or elote, is more than just corn on the cob; it’s a culinary experience. If you’ve ever wandered through the bustling streets of Mexico, the enticing aroma of grilled corn slathered in creamy, spicy goodness is undeniably familiar. This Authentic Mexican Street Corn Recipe brings that vibrant and irresistible street food flavor right to your kitchen. Forget plain butter and salt – this is how corn is truly meant to be enjoyed.
Mexican street corn ready to eat
Mexican street corn, known locally as elote, is a beloved antojito – a Mexican snack or street food – that you’ll find sold by vendors throughout Mexico. From busy city centers to quiet neighborhood corners, the elotero with his steaming cart is a common and welcome sight. This simple yet incredibly flavorful dish showcases the beauty of humble ingredients transformed into something extraordinary. It perfectly balances sweet, savory, creamy, and spicy flavors, making it an addictive treat for all ages.
corn ready to turn into mexican street corn
What Makes This Recipe Authentic Mexican Street Corn?
The key to authentic Mexican street corn lies in the combination of fresh, quality ingredients and the traditional preparation method. While variations exist across different regions of Mexico, certain elements remain constant. This recipe focuses on the classic elote preparation, ensuring you capture the true essence of this iconic street food.
Authenticity comes from:
- The Corn: Traditionally, white corn, which is less sweet and has a starchier texture, is preferred in Mexico. However, in areas where sweet yellow corn is more readily available, like in the United States, it can be used and still yield delicious results, as personal experience has shown. The key is to use fresh corn on the cob at its peak ripeness.
- The Cooking Method: Boiling the corn with aromatic herbs and spices infuses it with flavor from the inside out, unlike simply grilling or steaming. Bay leaves and thyme (or traditionally, epazote if available) add a subtle depth that elevates the corn beyond just plain boiled corn.
- The Toppings: The classic combination of mayonnaise, queso fresco (or cotija), lime juice, and chili powder is what truly defines authentic Mexican street corn. Each element plays a crucial role:
- Mayonnaise: Provides creaminess and richness, acting as the perfect base for the other toppings.
- Queso Fresco or Cotija: Queso fresco offers a mild, fresh, milky flavor, while cotija is a harder, saltier cheese, adding a sharper, more intense cheesy element. Both are authentic choices, and the preference often comes down to regional variations and personal taste.
- Lime Juice: The bright, acidic lime juice cuts through the richness of the mayonnaise and cheese, adding a necessary zing and freshness that balances the flavors perfectly.
- Chili Powder: Mexican chili powder (like chile ancho powder) provides a smoky, mild heat and depth of flavor, distinct from American chili powder blends.
Mexican street corn from a different angle
Growing up in Mexico, memories of elote are intertwined with family gatherings and trips to the local markets. Harvesting corn from the fields with my grandfather and cousins was always a joyful occasion, knowing that delicious street corn and homemade tamales were the reward. These are the flavors of home, and this recipe aims to bring that authentic taste and experience to you.
While living in the United States, I discovered the common practice of eating corn with butter and pepper, a testament to the sweetness of the yellow corn here. However, the beauty of Mexican street corn lies in its ability to transform even sweet corn into a savory and complex dish. Using readily available sweet corn doesn’t compromise the essence of elote when combined with the traditional toppings.
The secret to maximizing flavor is to apply the lime juice to the corn immediately after cooking while it’s still hot. This allows the lime to penetrate the corn kernels, creating a vibrant base for the mayonnaise, cheese, and chili powder to adhere to. For a truly authentic street food experience and to keep your hands clean, insert a wooden skewer into the base of each corn cob before serving.
Enjoy this authentic Mexican street corn recipe and bring the taste of Mexico’s vibrant streets to your home. Let us know in the comments how your elotes turn out!
Authentic Mexican Street Corn Recipe (Elote)
Yields: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 8 ears of corn, husks and silk removed
- 1-2 tablespoons lime juice, plus extra wedges for serving
- 2 teaspoons salt, divided (1 teaspoon for boiling, 1 teaspoon for corn)
- ½ cup mayonnaise
- 1 cup queso fresco or cotija cheese, crumbled
- ¼ cup Mexican chili powder (chile ancho powder preferred)
- 1-2 bay leaves
- 1-2 teaspoons dried thyme (or epazote, if available)
- Wooden skewers (optional, for serving)
Equipment
- Large pot
- Tongs
Instructions
- Boil the Corn: Fill a large pot with water and bring to a boil. Add 1 teaspoon of salt, bay leaves, and thyme (or epazote). Carefully place the corn on the cob into the boiling water. Ensure the corn is submerged; add more water if needed.
- Cook the Corn: Cook for approximately 30 minutes, or until the corn is tender and cooked through.
- Prepare the Toppings: While the corn is cooking, prepare your toppings. Crumble the queso fresco or cotija cheese and have the mayonnaise, lime juice, and chili powder ready.
- Lime and Salt: Once the corn is cooked, remove it from the boiling water using tongs and place it on a platter or cutting board. Immediately squeeze 1-2 tablespoons of lime juice over the hot corn, ensuring each cob is coated. Sprinkle the remaining 1 teaspoon of salt over the corn, or more to taste.
- Assemble the Elote: Spread mayonnaise evenly over each corn cob, coating all sides.
- Cheese and Chili: Roll each mayonnaise-covered corn cob in the crumbled queso fresco or cotija cheese, pressing gently to help it adhere. Finally, sprinkle generously with Mexican chili powder.
- Serve: Insert wooden skewers into the base of each corn cob for easier, less messy eating, if desired. Serve immediately with extra lime wedges on the side.
Serving Suggestions:
- Serve as a side dish at barbecues or Mexican-themed dinners.
- Enjoy as a snack or appetizer.
- Pair with grilled meats, tacos, or enchiladas.
- For a variation, try grilling the corn lightly after boiling for a smoky flavor before adding toppings.
- For esquites (Mexican street corn salad), cut the kernels off the cob after boiling and mix with mayonnaise, cheese, lime juice, and chili powder. Serve in cups or bowls.
Nutritional Information (per serving, estimated):
- Calories: 220 kcal
- Carbohydrates: 19g
- Protein: 6g
- Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 17mg
- Sodium: 800mg
- Potassium: 270mg
- Fiber: 2g
- Sugar: 7g
- Vitamin A: 310IU
- Vitamin C: 7mg
- Calcium: 95mg
- Iron: 0.8mg
Enjoy your homemade, authentic Mexican street corn! Let us know what you think in the comments below!
