Step 3: Mix the Creamy Sauce
While the corn is grilling, prepare the signature sauce:
- In a bowl, combine mayonnaise, sour cream, and a pinch of salt.
- Mix until smooth and well combined.
- You can also add a teaspoon of lime juice to brighten it up.
Step 4: Slather the Corn
- Once the corn is hot and beautifully charred, remove it from the grill.
- Immediately brush or spoon the creamy mayo-sour cream mixture over each ear of corn until fully coated.
Step 5: Sprinkle the Flavor
- Roll or sprinkle the coated corn with crumbled cotija cheese so it sticks to the creamy base.
- Dust with chili powder or Tajín for a spicy kick.
- Squeeze a generous amount of fresh lime juice over each ear.
- Finish with chopped cilantro for freshness (optional).
Step 6: Serve Immediately
- Serve hot, with extra lime wedges on the side.
- Insert wooden sticks into each ear for a classic street-style presentation—or serve on a plate with napkins (you’ll need them!).
🧀 Elote Variations to Try
- Esquites: Cut the corn off the cob and mix all ingredients in a bowl for a mess-free version.
- Spicy Elote: Add hot sauce like Valentina or Sriracha to the mayo mix for an extra fiery experience.
- Vegan Elote: Use vegan mayo, plant-based sour cream, and dairy-free cheese.
🌟 Why You’ll Love It
- Texture: Juicy, crunchy corn meets creamy, crumbly toppings.
- Flavor Explosion: A perfect blend of smoky, creamy, tangy, salty, and spicy.
- Quick to Make: Ready in 20 minutes or less.
- Street-Food Charm: Fun, festive, and nostalgic—like a summer party in your mouth!
🌽 Final Thoughts
Mexican Street Corn (Elote) isn’t just food—it’s an experience. Whether you’re making it for a backyard BBQ, a summer gathering, or a weeknight treat, this dish brings warmth and flavor to any table.
Start with fresh corn, build on that smoky base, and layer on the bold flavors of Mexico. Once you’ve tried elote, plain boiled corn will never be enough again.
Trust us—once you start eating Elote, there’s no going back.
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