If you’ve ever wandered through the vibrant streets of Mexico, you might have stumbled upon a vendor selling a tantalizing treat called elote. This Mexican Street Corn (Elote) Recipe captures all that smoky, creamy, tangy magic in a skillet version that’s perfect for any time of year. It’s bursting with bold flavors from charred corn kernels, rich melted butter, zesty lime, and that signature kick of chili powder topped with salty cotija cheese. Trust me, it’s a crowd-pleaser that brings the fiesta right to your dinner table with ease and excitement!
Ingredients You’ll Need
Simple ingredients make this dish both approachable and packed with authentic flavor. Each component plays a crucial role: the corn provides the sweet, juicy base, butter and mayonnaise add creaminess, lime juice brings brightness, and chili powder adds just the right amount of heat.
- Corn (3 cans, 15.25-ounce each, drained): The star of the dish, bringing sweetness and richness; canned corn makes it easy year-round.
- Butter (2 tablespoons): Adds luscious creaminess and helps develop a beautiful toasted flavor when melted with the corn.
- Kosher salt, to taste: Enhances all the natural flavors and balances the sweetness of the corn.
- Mayonnaise (3 tablespoons): Creates a silky, tangy coating that clings perfectly to each kernel.
- Lime juice (1-2 tablespoons): Lifts the dish with fresh acidity, cutting through the richness and adding zest.
- Chili powder (2 teaspoons, divided): Infuses warmth and just enough spice, aromatic and slightly smoky.
- Cotija cheese, for sprinkling: A crumbly, salty Mexican cheese that finishes the dish with savory depth.
- Cilantro, roughly chopped, for garnish: Adds a bright herbal note and a pop of color to complete the look and flavor.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Heat Your Skillet
Start by placing a cast iron skillet over high heat and letting it get hot. This is key for achieving those perfect toasted kernels that form the foundation of the dish’s smoky flavor.
Step 2: Toast the Corn
Add the drained corn to the hot skillet and cook for about 8-10 minutes. Stir occasionally so the kernels get evenly toasted and develop a slight char, enhancing that authentic street-corn smokiness we love so much.
Step 3: Melt in Butter and Season
Once the corn is beautifully charred, remove the skillet from heat. Stir in the butter and kosher salt until the butter melts completely, coating every kernel with rich, savory goodness.
Step 4: Mix in Creamy and Tangy Elements
Transfer the corn to a mixing bowl and stir in the mayonnaise and lime juice thoroughly. This combination gives the corn its signature creamy and tangy flavor profile, balancing the charred sweetness perfectly.
Step 5: Add the Chili Powder
Incorporate one teaspoon of chili powder into the corn mixture. Stir well to ensure the spicy warmth is evenly distributed throughout the dish, adding that subtle kick that elevates this recipe.
Step 6: Garnish and Serve
Sprinkle the corn generously with cotija cheese, the remaining chili powder, and freshly chopped cilantro. Serve it immediately to enjoy the contrast of textures and flavors at their best.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
Finishing touches make a huge difference; sprinkle additional cotija cheese or extra chili powder for a bolder taste, or add a wedge of lime on the side for a fresh squeeze right before eating. A light dusting of smoked paprika or a few rings of pickled jalapeño can also add exciting new dimensions.
Side Dishes
This Mexican Street Corn (Elote) Recipe pairs beautifully with grilled meats like carne asada or chicken, Mexican-style rice, or even alongside a fresh, crunchy salad. Imagine how fun it is to have it as part of a casual taco night or a summer barbecue spread!
Creative Ways to Present
Looking to jazz up presentation? Serve the corn mixture in individual cups for easy snacking at parties, or stuff it into grilled peppers or avocados for a unique twist. You can also transform it into a vibrant corn salsa to scoop with crispy tortilla chips.
Make Ahead and Storage
Storing Leftovers
Store leftover Mexican Street Corn (Elote) Recipe in an airtight container in the refrigerator for up to two days. The flavors meld over time, but it’s best enjoyed fresh because the texture of the toasted corn softens a bit when refrigerated.
Freezing
This dish doesn’t freeze well due to the creamy mayonnaise and fresh garnishes. It’s best to prepare fresh, but if you have extra cooked corn without the toppings, you can freeze that portion separately for future use.
Reheating
To reheat, gently warm the corn in a skillet over medium heat until heated through. Avoid microwaving to maintain texture. Add fresh mayonnaise, chili powder, cotija, and cilantro just before serving again to preserve the dish’s vibrant taste.
FAQs
Can I use fresh corn instead of canned for this Mexican Street Corn (Elote) Recipe?
Absolutely. Fresh corn gives a wonderful texture and sweetness, but it requires a bit more prep. Grill or sauté fresh kernels off the cob before following the recipe, and you’ll get even more intense flavor and a satisfying crunch.
Is there a substitute for cotija cheese?
If you can’t find cotija, feta cheese or grated Parmesan work well as alternatives. They offer a similar crumbly texture and salty punch, which helps retain the authentic flavor profile of the dish.
How spicy is this Mexican Street Corn (Elote) Recipe?
The chili powder adds a gentle warmth and smokiness without overwhelming heat. You can always adjust the amount to suit your taste or swap it out with smoked paprika for zero heat but lots of flavor.
Can I make this recipe vegan?
For a vegan version, substitute the butter with olive oil or vegan margarine, and replace mayonnaise with a vegan mayo alternative. Use a plant-based cheese substitute or nutritional yeast instead of cotija. The dish remains delightfully creamy and flavorful!
What’s the best way to eat Mexican Street Corn (Elote) Recipe?
This dish is best served hot and fresh with a squeeze of lime and plenty of your favorite garnishes. Whether eaten straight from the bowl with a fork or spooned onto a plate alongside other Mexican dishes, every bite bursts with wonderful textures and flavors.
Final Thoughts
I can’t recommend this Mexican Street Corn (Elote) Recipe enough. It’s quick to prepare, packed with flavor, and brings a touch of Mexican street food magic right into your kitchen. Whether for a cozy weeknight or a lively gathering with friends, this dish is sure to become one of your favorites fast. So grab those simple ingredients, turn up some music, and dive into the delicious experience of making and sharing elote the easy way!
