Mexican Street Corn Elote Recipes
GRILLED MEXICAN STREET CORN (ELOTE)
Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!
Provided by Megan Keno
Categories Side Dish Grill Quick and Easy
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.
Nutrition Facts : Calories 242 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 274 mg, Sugar 4 g, Fat 18 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ELOTE (MEXICAN STREET CORN)
Steps:
- Gather the ingredients and preheat a grill to medium heat. (For an oven option, see variations below.)
- Grill the corn in its husk until sweet and tender, about 15 minutes, turning once or twice during cooking. Let cool a few minutes then husk the corn.
- Char the corn directly on the hot grill for extra flavor and color, about 3 minutes, rotating a few times.
- In a medium bowl, combine the sour cream, mayonnaise, and lime juice.
- Using a Microplane or a garlic press, grate the garlic into the mixture. Add the salt and whisk to combine.
- Spread the mayo mixture onto a flat plate. Crumble the cotija cheese on a separate flat plate.
- Roll the corn in the mayo mixture to completely coat the ear. You can use corn on the cob holders to help you roll them; tongs will also work.
- Roll the coated ear of corn in the crumbled cheese and set aside on a platter. Repeat with the remaining ears.
- Top the corn with chopped cilantro and a sprinkle of chili powder, or Tajin. Serve immediately.
Nutrition Facts : Calories 261 kcal, Carbohydrate 20 g, Cholesterol 29 mg, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, Sodium 587 mg, Sugar 5 g, Fat 19 g, ServingSize 8 ears of corn (Serves 8), UnsaturatedFat 0 g
ELOTE
The experts at Food Network Kitchen share their easy recipe for grilled Mexican street corn, also known as elote. All you'll need is corn, vegetable oil, mayonnaise, Cotija cheese, Ancho chile powder and lime wedges.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high.
- Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes.
- Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.
SKILLET ELOTE (MEXICAN STREET CORN)
All the flavors you love in Mexican street corn made in a skillet for times when grilling isn't an option.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
- Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
- Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 18.8 g, Cholesterol 13.8 mg, Fat 9.9 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 184.4 mg, Sugar 3.1 g
ELOTE (MEXICAN STREET CORN) RECIPE BY TASTY
Here's what you need: corn, canola oil, mayonnaise, sour cream, lime, chipotle powder, cotija cheese, fresh cilantro
Provided by Rie McClenny
Categories Sides
Yield 3 servings
Number Of Ingredients 8
Steps:
- Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
- Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
- In a small bowl, combine the mayonnaise, sour cream, and lime juice. Brush all over the corn.
- Sprinkle the corn with the chipotle powder, cotija cheese, and cilantro.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 34 grams, Fat 33 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams
ELOTES (GRILLED MEXICAN STREET CORN) RECIPE
Slathered with cheese, mayo, chile, garlic, cilantro, and lime, Mexican elote is one of the best ways to serve grilled corn. Try this easy recipe.
Provided by J. Kenji López-Alt
Categories Quick and Easy Sides
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
- While coals heat, combine cheese, mayonnaise, sour cream or crema, cilantro, chile powder, and garlic in a large bowl. Stir until homogeneous and set aside.
- When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
- Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
Nutrition Facts : Calories 311 kcal, Carbohydrate 22 g, Cholesterol 42 mg, Fiber 3 g, Protein 9 g, SaturatedFat 8 g, Sodium 488 mg, Sugar 5 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g
MEXICAN STREET CORN
Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.
Nutrition Facts :
MEXICAN CORN ON THE COB (ELOTE)
My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.
Provided by blakleyl
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat.
- Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 28.9 g, Cholesterol 53.1 mg, Fat 29.1 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 368 mg, Sugar 4.8 g
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