Mexican Street Corn Elotes Recipes

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GRILLED MEXICAN STREET CORN (ELOTE)



Grilled Mexican Street Corn (Elote) image

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

6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve

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

ELOTES (MEXICAN CORN IN A CUP)



Elotes (Mexican Corn in a Cup) image

I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.

Provided by Kelsie

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

2 (15.5 ounce) cans whole kernel corn, drained
4 tablespoons mayonnaise, or to taste
4 tablespoons grated Parmesan cheese, or to taste
4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
1 lime, or more to taste

Steps:

  • Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
  • Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g

SKILLET ELOTE (MEXICAN STREET CORN)



Skillet Elote (Mexican Street Corn) image

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

2 tablespoons mayonnaise
1 tablespoon lime juice
1 ½ teaspoons chili powder
4 ears sweet corn, shucked and kernels cut off
¼ cup chopped cilantro
3 tablespoons cotija cheese

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)



Elote (Mexican Street Corn) image

A popular street food in Mexico, this grilled corn comes slathered in an irresistible mix of garlicky lime crema, crumbly cheese, and chili powder.

Provided by Leah Maroney

Categories     Side Dish     Snack     Dinner     Lunch

Time 28m

Number Of Ingredients 10

8 ears sweet corn
1/2 cup sour cream
1/2 cup mayonnaise
1 lime (juiced)
1 garlic clove
1 teaspoon salt
1/4 cup Parmesan cheese (finely grated)
3/4 cup of queso fresco or cotija cheese (crumbled)
1/3 cup cilantro (chopped)
2 teaspoons chili powder

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

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