You've probably seen elote at street fairs or summer barbecues, right? This tasty Mexican street corn is a crowd-pleaser and can be made in so many fun ways! Whether you like it classic with a creamy sauce, or you want to kick it up a notch with some spicy chipotle flavors, there's an elote recipe for everyone. And trust me, you won't want to miss out on the cheesy dip! So, what's your favorite way to enjoy this delicious treat?
Classic Mexican Elote
Classic Mexican Elote is a delightful and popular street food originating from Mexico, featuring grilled corn on the cob slathered in a creamy, zesty sauce and sprinkled with cheese and spices. This dish not only delivers a burst of flavors but also evokes the vibrant atmosphere of Mexican markets and street vendors.
Whether you're hosting a summer barbecue or simply craving a tasty snack, this elote recipe will transport your taste buds straight to the streets of Mexico.
Ingredients:
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 cup crumbled cotija cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Cooking Instructions:
Preheat your grill to medium-high heat. Once hot, place the husked corn directly on the grill grates. Grill the corn for about 10-15 minutes, turning occasionally, until it's charred and tender.
While the corn is grilling, mix the mayonnaise, sour cream, lime juice, and chili powder in a bowl until well combined. Once the corn is ready, remove it from the grill and generously coat each ear with the creamy mixture.
Sprinkle the crumbled cotija cheese over the top, followed by additional chili powder and chopped cilantro for garnish. Serve immediately with lime wedges on the side.
Extra Tips:
For an authentic taste, try using Mexican crema instead of sour cream for a creamier texture and richer flavor.
You can also adjust the level of spiciness by modifying the amount of chili powder to suit your preference. If you don't have a grill, you can roast the corn in the oven or use a stovetop grill pan.
Finally, feel free to experiment with toppings like diced jalapeños or hot sauce for an extra kick!
Spicy Chipotle Elote
Spicy Chipotle Elote is a vibrant and flavorful twist on the classic Mexican street corn. This dish combines the sweetness of grilled corn with a spicy chipotle crema, tangy cheese, and fresh cilantro, creating a delightful explosion of flavors that tantalizes the taste buds.
Perfect as a side dish for summer barbecues or as a tasty snack, this recipe is sure to impress your guests and satisfy your cravings for something bold and delicious.
Ingredients:
- 4 ears of corn, husked
- 1 cup mayonnaise
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt, to taste
- 1 cup crumbled Cotija cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
Preheat your grill to medium-high heat.
Grill the corn for about 10-15 minutes, turning occasionally until charred and cooked through.
While the corn is grilling, in a bowl, mix together the mayonnaise, chipotle peppers, lime juice, garlic powder, and salt until well combined.
Once the corn is ready, remove it from the grill and generously brush the chipotle crema over each ear of corn.
Sprinkle the crumbled Cotija cheese all over the coated corn and garnish with fresh cilantro.
Serve immediately with lime wedges on the side for an extra zesty kick.
Extra Tips:
For an even smokier flavor, try grilling the corn with the husks on for the first few minutes before peeling them back to expose the kernels.
This can create a nice steam effect while also allowing the corn to char beautifully.
If you prefer a milder version, reduce the number of chipotle peppers or use a mild mayonnaise base.
Another great variation is to add some chili powder or paprika for added depth in flavor.
Enjoy experimenting with your Spicy Chipotle Elote!
Grilled Elote With Cilantro Lime Sauce
Grilled elote with cilantro lime sauce is a mouthwatering twist on the classic Mexican street corn that brings vibrant flavors and a smoky char to your table.
This dish features corn on the cob grilled to perfection, slathered in a creamy, zesty cilantro lime sauce, and topped with crumbled cheese and a sprinkle of chili powder for an irresistible taste experience.
It's perfect for summer barbecues or as a delightful side dish any time of year.
Ingredients:
- 4 ears of fresh corn, husked
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes
- Zest of 1 lime
- 1 cup fresh cilantro, chopped
- 1 cup crumbled cotija cheese
- Chili powder or paprika, for garnish
Instructions:
Preheat your grill to medium-high heat.
Brush the corn with olive oil and season with salt and pepper.
Place the corn directly on the grill grates and cook for about 10-15 minutes, turning occasionally, until the corn is tender and has grill marks.
While the corn is grilling, prepare the cilantro lime sauce by combining mayonnaise, sour cream, lime juice, lime zest, and chopped cilantro in a bowl.
Mix until smooth and creamy.
Once the corn is ready, remove it from the grill and immediately brush generously with the cilantro lime sauce.
Sprinkle crumbled cotija cheese and a dash of chili powder on top before serving.
Extra Tips:
For an even more intense flavor, consider soaking the corn in water for about 30 minutes before grilling to help steam it as it cooks, making it extra tender.
You can also experiment with different toppings like avocado slices, additional lime juice, or even hot sauce for an extra kick.
If cotija cheese isn't available, feta cheese can be a great substitute.
Finally, feel free to adjust the amount of cilantro and lime in the sauce to suit your personal taste preferences!
Elote Salad
Elote salad is a vibrant and delicious dish inspired by the traditional Mexican street food known as elote, or Mexican street corn. This salad captures all the flavors of grilled corn, tangy lime, creamy cheese, and spices, making it a perfect side dish for barbecues, picnics, or even a light lunch.
It's quick to prepare and can be served warm or cold, allowing the flavors to meld beautifully.
Ingredients:
- 4 ears of corn, grilled and kernels removed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
To prepare the elote salad, start by grilling the corn until it's charred and tender, about 10-15 minutes.
Once cooled, carefully cut the kernels off the cob and place them in a large bowl. Add in the halved cherry tomatoes, diced red onion, crumbled cheese, chopped cilantro, and minced jalapeño if using.
In a separate small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper. Pour the dressing over the salad and gently toss to combine all the ingredients. Adjust the seasoning as needed before serving.
When making elote salad, feel free to customize it to your taste by adding additional ingredients such as avocado or black beans for extra creaminess and protein.
For a smoky flavor, consider using smoked paprika instead of chili powder. If you prefer a spicier kick, leave some seeds in the jalapeño or add a dash of hot sauce.
This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to two days. Just give it a good stir before serving to redistribute the dressing.
Cheesy Elote Dip
Cheesy elote dip is a delightful twist on the classic Mexican street corn dish, perfect for gatherings or as a snack for movie nights. This creamy, cheesy dip captures the essence of elote with its rich flavors of corn, cheese, and spices, making it irresistible. Serve it warm with tortilla chips, veggies, or even as a topping for tacos to enhance your culinary experience.
Ingredients:
- 2 cups corn kernels (fresh or frozen)
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled feta cheese
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for serving)
To prepare the cheesy elote dip, start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the cream cheese, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper, mixing until well blended.
Fold in the corn kernels and both cheeses until evenly distributed. Transfer the mixture to a baking dish and spread it out evenly. Bake for 20-25 minutes or until the dip is bubbly and golden on top.
Remove it from the oven and let it cool slightly before garnishing with fresh cilantro. Serve hot with tortilla chips.
For the best cheesy elote dip experience, consider using fresh corn when in season for a sweeter flavor. If using frozen corn, thaw and drain it well to avoid excess moisture in the dip.
Feel free to customize the cheese types according to your taste—adding pepper jack for a spicy kick or using a blend of cheeses can enhance the flavor profile. Additionally, you can adjust the spices to suit your preference, making this dip as mild or spicy as you like.
Enjoy this crowd-pleaser at your next gathering!