When you think of Mexican street food, elote often comes to mind, and it's easy to see why. You can enjoy the classic grilled version, but there are several creative recipes that add unique flavors and textures to this beloved dish. Whether you prefer a smoky chipotle twist or a revitalizing esquites salad, each recipe offers something special. You might be surprised by the versatility of corn as you investigate these options, but the real question is: which one will become your new favorite?
Classic Grilled Elote
Classic Grilled Elote, or Mexican street corn, is a deliciously indulgent treat that packs a flavorful punch with every bite. This dish features fresh corn on the cob grilled to perfection and slathered in a creamy mixture of mayonnaise, sour cream, and spices, then topped with cotija cheese and a sprinkle of chili powder.
It's the perfect summer snack or side dish for any barbecue, bringing the vibrant flavors of Mexico right to your backyard.
Ingredients:
- 4 ears of fresh corn, husked
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup crumbled cotija cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Salt and pepper to taste
To prepare the Classic Grilled Elote, preheat your grill to medium-high heat. Once heated, place the husked corn directly on the grill grates and cook for about 10-15 minutes, turning occasionally until the corn is charred and tender.
While the corn is grilling, in a bowl, combine the mayonnaise, sour cream, garlic powder, chili powder, smoked paprika, salt, and pepper. Once the corn is ready, remove it from the grill and generously coat each ear with the creamy mixture.
Sprinkle the cotija cheese over the top, followed by additional chili powder and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
When cooking Classic Grilled Elote, make sure to choose fresh, sweet corn for the best flavor. If you're short on time, you can also boil the corn for a few minutes before grilling to speed up the cooking process.
Additionally, feel free to customize the toppings; some people enjoy adding hot sauce or diced jalapeños for a spicy kick. Finally, remember to serve the elote immediately while it's warm for the best experience!
Spicy Chipotle Street Corn
Spicy Chipotle Street Corn, also known as Elote, is a delicious and vibrant dish that combines the sweetness of corn with a smoky, spicy kick. This Mexican street food favorite is typically grilled to perfection and then slathered with a creamy, zesty sauce.
It's perfect for summer barbecues, gatherings, or any time you want to impress with a mouthwatering side dish.
Ingredients:
- 4 ears of fresh corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1-2 tablespoons chipotle peppers in adobo sauce, minced
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup crumbled cotija cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
Start by preheating your grill to medium-high heat.
Grill the corn for about 10-15 minutes, turning occasionally until it's nicely charred and tender.
While the corn is grilling, prepare the sauce by mixing together the mayonnaise, sour cream, minced chipotle peppers, lime juice, garlic powder, and smoked paprika in a bowl until well combined.
Once the corn is done, remove it from the grill and let it cool slightly.
Brush the grilled corn generously with the chipotle sauce, then sprinkle with crumbled cotija cheese and chopped cilantro.
Serve with lime wedges on the side for added flavor.
Extra Tips:
For an even deeper flavor, try marinating the corn in the chipotle sauce for about 30 minutes before grilling.
If you can't find cotija cheese, feta can be a good substitute, though it will have a slightly different taste.
To make this dish vegetarian, verify you use egg-free mayonnaise.
Feel free to adjust the amount of chipotle peppers based on your spice preference; more peppers will yield a spicier dish, while less will keep it milder.
Enjoy your spicy chipotle street corn as a fun and flavorful addition to any meal!
Creamy Avocado Elote
Creamy Avocado Elote is a delicious twist on the classic Mexican street corn, known as elote. This version combines the rich creaminess of avocados with the traditional flavors of lime, cotija cheese, and spices, creating a mouthwatering treat that's perfect for summer gatherings or simply as a delightful side dish.
Grilling the corn amplifies its natural sweetness, while the creamy avocado dressing adds a rejuvenating touch, making it an irresistible choice for corn lovers.
Ingredients:
- 4 ears of corn, husked
- 1 ripe avocado
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1/2 teaspoon chili powder
- Salt, to taste
- 1/2 cup crumbled cotija cheese
- Fresh cilantro, for garnish
Cooking Instructions:
Start by preheating your grill to medium-high heat.
Grill the corn on the cob for about 10-12 minutes, turning occasionally until it's charred and tender.
Meanwhile, in a bowl, mash the avocado and mix it with mayonnaise, sour cream, lime juice, chili powder, and salt until smooth and creamy.
Once the corn is grilled, remove it from the grill and let it cool slightly.
Slather the avocado mixture generously over each ear of corn, then sprinkle with cotija cheese and garnish with fresh cilantro.
Extra Tips:
For an extra kick, consider adding more chili powder or a dash of cayenne pepper to the avocado mixture.
If you prefer a smoky flavor, you can add a sprinkle of smoked paprika on top before serving.
This recipe is versatile; feel free to experiment with different toppings such as diced jalapeños or lime zest for added flavor.
Enjoy your Creamy Avocado Elote as a delicious appetizer or a side dish at your next barbecue!
Mexican Street Corn Salad
Mexican Street Corn Salad, also known as Esquites, is a delightful and invigorating dish that captures the essence of street food flavors. This salad combines sweet corn with zesty lime, creamy cheese, and a hint of spice, making it a perfect side dish for barbecues or a light snack on its own.
It's easy to whip up and can be enjoyed warm or cold, making it versatile for any occasion.
Ingredients:
- 4 cups of corn kernels (fresh or frozen)
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of mayonnaise
- 1/4 cup of crumbled Cotija cheese
- 1/4 cup of chopped fresh cilantro
- Juice of 2 limes
- 1/4 cup of diced red onion (optional)
- Sliced jalapeños (optional, for extra heat)
Cooking Instructions:
Start by cooking the corn kernels in a skillet over medium heat with olive oil, stirring frequently until they're slightly charred, approximately 5-7 minutes.
Once cooked, transfer the corn to a large bowl and let it cool for a minute. Then, add the chili powder, smoked paprika, salt, pepper, mayonnaise, Cotija cheese, cilantro, lime juice, and red onion if using.
Mix everything thoroughly until combined, and adjust the seasoning to taste.
Extra Tips:
For a more pronounced smoky flavor, you can grill the corn on the cob instead of cooking it in a skillet.
Just remove the kernels after grilling and proceed with the recipe as directed. Additionally, feel free to customize the salad by adding diced avocado or cherry tomatoes for added zest.
If you prefer a lighter version, you can substitute Greek yogurt for the mayonnaise.
Enjoy your Mexican Street Corn Salad as a side dish at your next gathering or as a tasty treat on a warm day!
Elote-Style Corn on the Cob
Elote, or Mexican street corn, is a beloved traditional snack that embodies the vibrant flavors of Mexico. This recipe for Elote-Style Corn on the Cob features juicy corn slathered with a creamy mixture of mayonnaise, cheese, and spices, then finished with a squeeze of lime for that perfect tang. Fire up the grill and prepare to enjoy this delectable treat that's sure to impress at your next outdoor gathering.
Ingredients:
- 4 ears of fresh corn, husked
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 lime, cut into wedges
- Salt to taste
- Fresh cilantro, chopped (optional for garnish)
Instructions:
Preheat your grill to medium-high heat. While the grill is heating, prepare the corn by husking it and removing all silk.
Once the grill is hot, place the corn directly on the grill grates. Cook the corn for about 10-15 minutes, turning occasionally until the kernels are tender and slightly charred.
While the corn is grilling, in a bowl, mix together mayonnaise, crumbled cotija cheese, chili powder, garlic powder, and a pinch of salt.
When the corn is done, remove it from the grill and let it cool slightly. Generously brush the mayonnaise mixture over each ear of corn, making sure to coat all sides. Serve immediately with lime wedges for squeezing over the top.
Extra Tips:
For an extra smoky flavor, try grilling the corn with the husks still on for the first few minutes before removing them. This method can help steam the corn while adding a subtle char.
Additionally, if you want to spice things up, consider adding a dash of cayenne pepper or your favorite hot sauce to the mayonnaise mixture. Garnishing with fresh cilantro adds a lovely color and a fresh taste that complements the richness of the cheese and mayo.
Enjoy your Elote-Style Corn on the Cob as a perfect side dish or a stand-alone snack!