Introduction
Craving a vibrant, flavorful side dish that brings the bold tastes of Mexican street food to your table? Mexican Corn on the Cob (Elote) is the perfect choice! This iconic dish features grilled corn slathered with creamy mayonnaise, rich melted butter, and tangy cotija cheese, finished with a squeeze of lime for a zesty kick. Ideal for summer barbecues, Taco Tuesdays, or as a standout side, elote is easy to prepare and bursting with savory, smoky, and citrusy flavors. Curious about how to create this mouthwatering treat? Let’s dive into this simple recipe that’s sure to become a favorite!
Overview: Why Mexican Corn on the Cob (Elote) Is Special
Elote is a beloved Mexican street food that transforms humble corn on the cob into a flavor-packed delight. The grilling process imparts a smoky char, while the combination of butter, mayonnaise, and cotija cheese creates a creamy, tangy coating that clings to every kernel. The optional lime wedge adds a bright, refreshing contrast, making each bite a perfect balance of rich and zesty. This recipe is quick, uses minimal ingredients, and is highly customizable, making it ideal for casual gatherings or as a fun addition to any meal. Its vibrant presentation and bold flavors make it a standout dish.
- Time Requirement:
- Prep: 5 minutes
- Grilling: 7–10 minutes
- Assembly: 5 minutes
- Total: About 17–20 minutes
- Difficulty Level: Easy. Involves basic grilling and spreading, suitable for beginners.
- Why It’s Special: This recipe serves 4, offers authentic Mexican street food flavor, and is a colorful side dish. It’s budget-friendly, great for summer, and ideal for corn lovers.
Essential Ingredients
Elote comes together with ingredients that create a creamy, tangy, and smoky dish. Here’s what you need and why each matters:
- Corn (4 ears, shucked): The sweet, juicy base that becomes smoky when grilled.
- Melted Butter (¼ cup): Adds rich, savory flavor and helps the mayonnaise adhere.
- Mayonnaise (¼ cup): Creates a creamy, slightly tangy coating that’s traditional for elote.
- Grated Cotija Cheese (½ cup): Provides a salty, crumbly texture and tangy flavor, essential to authentic elote.
- Lime Wedges (4, optional): Offer a bright, citrusy finish to balance the richness.
Substitutions and Variations
- Corn: Use frozen corn on the cob (thawed) if fresh isn’t available; grilling time may vary slightly.
- Butter: Swap for olive oil or vegan butter for a dairy-free option.
- Mayonnaise: Use Mexican crema, sour cream, or vegan mayo for different textures or dietary needs.
- Cotija Cheese: Substitute with crumbled feta, queso fresco, or Parmesan for a similar salty tang.
- Lime: Replace with lemon wedges or a sprinkle of lime zest if limes are unavailable.
- Gluten-Free: Naturally gluten-free; ensure mayonnaise is gluten-free.
- Add-Ins: Sprinkle with chili powder, Tajín, smoked paprika, or chopped cilantro for extra flavor and heat.
Step-by-Step Instructions
Follow these steps to create Mexican Corn on the Cob (Elote) that’s smoky, creamy, and bursting with flavor:
- Prepare the Grill:
- Preheat an outdoor grill to medium-high heat (about 400–450°F/200–230°C).
- Lightly oil the grill grate to prevent sticking, if needed.
- Grill the Corn:
- Place 4 shucked ears of corn directly on the preheated grill.
- Grill, turning occasionally, until hot and lightly charred all over, about 7–10 minutes.
- Remove corn from the grill and transfer to a baking sheet or platter.
- Coat the Corn:
- Brush or roll each ear of corn in ¼ cup melted butter to coat evenly.
- Spread ¼ cup mayonnaise evenly over each ear, using a spoon or brush to cover all sides.
- Add Cheese:
- Sprinkle ½ cup grated cotija cheese over the mayonnaise-coated corn, turning to coat evenly. Press gently to help the cheese stick.
- Serve:
- Serve immediately while hot, with 4 lime wedges on the side for squeezing over the corn (optional).
- Optionally, garnish with extra cotija or seasonings (see variations).
Cooking Tips
- Even Charring: Turn corn every 2–3 minutes to achieve uniform char marks without burning.
- Shucking Corn: Remove all husks and silk completely for direct grilling and maximum flavor.
- Coating Application: Work quickly while corn is hot so butter and mayonnaise melt into the kernels.
- Cheese Adhesion: Grate cotija finely or crumble it well to ensure it sticks to the mayonnaise.
- Lime Usage: Encourage diners to squeeze lime just before eating for the freshest, brightest flavor.
Assembly: Building the Perfect Mexican Corn on the Cob (Elote)
Elote is all about creating a smoky, creamy, and tangy corn dish with vibrant presentation. Here’s how to make it shine:
- Corn Prep:
- Ensure corn is fully shucked and clean for even grilling and easy coating.
- Grill to a light char for smoky flavor without overpowering the sweetness.
- Coating Process:
- Apply butter generously to create a base for the mayonnaise and cheese.
- Spread mayonnaise thinly but evenly to avoid overpowering the corn’s natural flavor.
- Cheese and Garnish:
- Sprinkle cotija liberally, rolling the corn to coat all sides for a balanced bite.
- Serve with lime wedges arranged around the corn for a colorful, inviting presentation.
- Presentation Tips:
- Serve on a rustic platter or tray to highlight the charred corn and creamy coating.
- Garnish with a pinch of chili powder, Tajín, or chopped cilantro for a festive, street-food vibe.
- Pair with tacos, grilled meats, or a cold agua fresca for a complete Mexican-inspired meal.
Serving Suggestions
- Side Dish: Serve alongside tacos, enchiladas, or grilled chicken for a Mexican feast.
- Main Pairing: Pair with birria tacos, carne asada, or shrimp ceviche for a street-food-inspired meal.
- Appetizer: Cut corn into smaller pieces for bite-sized elote portions at parties.
- Variations: Offer extra toppings like hot sauce or smoked paprika for guests to customize.
- Drinks: Enjoy with a michelada, margarita, or tamarind agua fresca for a refreshing complement.
Storage and Make-Ahead Tips
Elote is best enjoyed fresh but can be prepped ahead:
- Refrigerator: Store grilled corn (without toppings) in an airtight container in the fridge for up to 3 days. Reheat on a grill or in a 350°F (175°C) oven for 5–7 minutes before coating. Store mayonnaise, butter, and cheese separately; cotija can be grated in advance.
- Freezer: Freeze grilled corn (without toppings) for up to 2 months; wrap tightly in foil and thaw in the fridge overnight before reheating. Toppings are not freezer-friendly.
- Make-Ahead: Grill corn up to 1 day in advance and refrigerate. Prepare toppings (grate cheese, melt butter) ahead and assemble just before serving for the freshest flavor.
- Serving Tip: Serve hot to enjoy the creamy, melty texture; reheat corn if needed to ensure toppings adhere well.
Recipe Variations
- Spicy Elote: Sprinkle with ½ tsp chili powder, Tajín, or cayenne for a fiery kick.
- Herb-Infused Elote: Add 1 tbsp chopped cilantro or parsley to the cheese for freshness.
- Vegan Elote: Use vegan butter, vegan mayo, and nutritional yeast or vegan cheese instead of cotija.
- Light Elote: Reduce mayonnaise to 2 tbsp and use Greek yogurt for a tangier, lighter coating.
- Gluten-Free Version: Naturally gluten-free; ensure mayonnaise is gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 4):
- Calories: 250 kcal
- Protein: 6 g
- Fat: 18 g
- Carbohydrates: 20 g
- Sugar: 4 g
- Sodium: 300 mg
- Note: Values are approximate and depend on specific brands and topping amounts.
Conclusion
Mexican Corn on the Cob (Elote) is the ultimate vibrant, flavorful side dish, offering smoky grilled corn, creamy mayonnaise, tangy cotija, and zesty lime in every delicious bite. With its easy preparation, bold Mexican street food flavors, and eye-catching presentation, it’s a must-try for barbecues, taco nights, or casual meals. This recipe is so simple and crowd-pleasing, you’ll want to make it a regular in your summer menu. So fire up the grill, slather on that mayo, and get ready to enjoy a dish that’s pure elote bliss!
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Mexican Corn on the Cob (Elote)
Description
Craving a vibrant, flavorful side dish that brings the bold tastes of Mexican street food to your table? Mexican Corn on the Cob (Elote) is the perfect choice! This iconic dish features grilled corn slathered with creamy mayonnaise, rich melted butter, and tangy cotija cheese, finished with a squeeze of lime for a zesty kick. Ideal for summer barbecues, Taco Tuesdays, or as a standout side, elote is easy to prepare and bursting with savory, smoky, and citrusy flavors.
Ingredients
Elote comes together with ingredients that create a creamy, tangy, and smoky dish. Here’s what you need and why each matters:
-
Corn (4 ears, shucked): The sweet, juicy base that becomes smoky when grilled.
-
Melted Butter (¼ cup): Adds rich, savory flavor and helps the mayonnaise adhere.
-
Mayonnaise (¼ cup): Creates a creamy, slightly tangy coating that’s traditional for elote.
-
Grated Cotija Cheese (½ cup): Provides a salty, crumbly texture and tangy flavor, essential to authentic elote.
-
Lime Wedges (4, optional): Offer a bright, citrusy finish to balance the richness.
Substitutions and Variations
-
Corn: Use frozen corn on the cob (thawed) if fresh isn’t available; grilling time may vary slightly.
-
Butter: Swap for olive oil or vegan butter for a dairy-free option.
-
Mayonnaise: Use Mexican crema, sour cream, or vegan mayo for different textures or dietary needs.
-
Cotija Cheese: Substitute with crumbled feta, queso fresco, or Parmesan for a similar salty tang.
-
Lime: Replace with lemon wedges or a sprinkle of lime zest if limes are unavailable.
-
Gluten-Free: Naturally gluten-free; ensure mayonnaise is gluten-free.
-
Add-Ins: Sprinkle with chili powder, Tajín, smoked paprika, or chopped cilantro for extra flavor and heat.
Instructions
-
Prepare the Grill:
-
Preheat an outdoor grill to medium-high heat (about 400–450°F/200–230°C).
-
Lightly oil the grill grate to prevent sticking, if needed.
-
-
Grill the Corn:
-
Place 4 shucked ears of corn directly on the preheated grill.
-
Grill, turning occasionally, until hot and lightly charred all over, about 7–10 minutes.
-
Remove corn from the grill and transfer to a baking sheet or platter.
-
-
Coat the Corn:
-
Brush or roll each ear of corn in ¼ cup melted butter to coat evenly.
-
Spread ¼ cup mayonnaise evenly over each ear, using a spoon or brush to cover all sides.
-
-
Add Cheese:
-
Sprinkle ½ cup grated cotija cheese over the mayonnaise-coated corn, turning to coat evenly. Press gently to help the cheese stick.
-
-
Serve:
-
Serve immediately while hot, with 4 lime wedges on the side for squeezing over the corn (optional).
-
Optionally, garnish with extra cotija or seasonings (see variations).
-
Cooking Tips
-
Even Charring: Turn corn every 2–3 minutes to achieve uniform char marks without burning.
-
Shucking Corn: Remove all husks and silk completely for direct grilling and maximum flavor.
-
Coating Application: Work quickly while corn is hot so butter and mayonnaise melt into the kernels.
-
Cheese Adhesion: Grate cotija finely or crumble it well to ensure it sticks to the mayonnaise.
-
Lime Usage: Encourage diners to squeeze lime just before eating for the freshest, brightest flavor.
FAQs
Q: Can I make elote without a grill?
A: Yes! Roast corn in a 425°F (220°C) oven on a baking sheet for 20–25 minutes, turning halfway, or cook in a grill pan over medium-high heat for 8–10 minutes, turning for char.
Q: Is cotija cheese necessary?
A: Cotija is traditional for authentic flavor, but feta, queso fresco, or Parmesan can substitute for a similar salty tang; nutritional yeast works for vegan options.
Q: Why is my corn not charring?
A: Lack of char can result from low grill heat or insufficient cooking time. Ensure the grill is preheated to medium-high (400–450°F/200–230°C) and cook until light char marks appear.
Q: Can I use canned or frozen corn?
A: Fresh corn is best, but frozen corn on the cob (thawed) can work; avoid canned corn, as it’s too soft. Grill frozen corn for 10–12 minutes to account for extra moisture.
Q: How do I store leftovers?
A: Store grilled corn (without toppings) in the fridge for up to 3 days or freeze for up to 2 months. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use vegan butter, vegan mayonnaise, and nutritional yeast or vegan cheese instead of cotija; ensure all ingredients are vegan-friendly.