Of course! Here is a complete guide to making authentic Mexican Street Corn, both on the cob (Elote) and in a cup (Esquites). This is the ultimate summer side dish, bursting with creamy, tangy, spicy, and cheesy flavors.
Mexican Street Corn (Elote & Esquites)
This recipe captures the classic flavors of corn slathered in a creamy chili-lime sauce and rolled in salty cheese.
Why You’ll Love It:
· Bursting with Flavor: The perfect balance of creamy, tangy, salty, and spicy.
· Two Ways to Serve: On the cob for a messy, fun experience, or in a cup for easy eating.
· Irresistible: It’s truly addictive and always a crowd-pleaser at barbecues and potlucks.
Recipe: Elote (On the Cob)
Yield: 4 servings Prep Time: 10 minutes Cook Time: 10 minutes (for grilling)
Ingredients:
· 4 ears of corn, husks removed
· ¼ cup Mexican crema (or sour cream thinned with a little milk)
· ¼ cup mayonnaise
· ½ cup finely crumbled Cotija cheese (plus more for serving)
· 1 clove garlic, finely minced or grated
· ½ teaspoon chili powder (plus more for serving)
· 1 lime, cut into wedges
· 2 tablespoons fresh cilantro, finely chopped (optional)
· Optional for heat: 1 small jalapeño, finely minced (seeds removed for less heat)
Instructions:
- Prepare the Corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are tender and charred in spots, about 8-10 minutes. (You can also boil the corn for 5-7 minutes).
- Make the Sauce: While the corn cooks, in a small bowl, mix the Mexican crema, mayonnaise, minced garlic, and half of the chili powder.
- Coat the Corn: Using a brush or a spoon, slather the warm grilled corn with the creamy sauce.
- Add Toppings: Immediately roll the coated corn in the crumbled Cotija cheese so it sticks. Sprinkle with more chili powder and a squeeze of fresh lime juice. Garnish with cilantro if desired.
- Serve: Serve immediately with extra lime wedges on the side.
Recipe: Esquites (In a Cup)
Yield: 4 servings Prep Time: 10 minutes Cook Time: 10 minutes
Ingredients:
· 4 cups corn kernels (from about 4-5 ears, or use frozen/thawed or canned/drained corn)
· 1 tablespoon vegetable oil
· 3 tablespoons Mexican crema (or sour cream)
· 3 tablespoons mayonnaise
· ½ cup finely crumbled Cotija cheese (plus more for serving)
· 2 tablespoons fresh cilantro, chopped
· 1 clove garlic, finely minced or grated
· ½ teaspoon chili powder (plus more for serving)
· 1 lime, juiced
· Salt to taste
Instructions:
- Char the Corn: Heat oil in a large cast-iron or non-stick skillet over medium-high heat. Add the corn kernels and cook, without stirring, until they begin to char and pop, about 5-8 minutes. Stir occasionally for even cooking.
- Cool Slightly: Remove the skillet from the heat and let the corn cool for 5 minutes.
- Mix: Transfer the warm corn to a large bowl. Add the Mexican crema, mayonnaise, Cotija cheese, cilantro, garlic, chili powder, and lime juice. Stir gently to combine.
- Season and Serve: Taste and add salt if needed (Cotija is salty, so you may not need much). Divide into cups or bowls. Top with an extra sprinkle of Cotija cheese, chili powder, and a cilantro sprig. Serve immediately.
Pro Tips & Notes:
· The Cheese (This is Key!): Cotija is a dry, salty, crumbly Mexican cheese that is essential for authentic flavor. If you absolutely cannot find it, a good substitute is feta cheese (though it’s wetter and tangier) or ricotta salata.
· Mexican Crema: This is a slightly tangy, thin Mexican cream. To make a substitute, thin out ½ cup of sour cream with 2 tablespoons of milk or buttermilk until it’s a pourable consistency.
· Spice Level: Adjust the chili powder to your taste. For authentic flavor, use chili powder (a blend) for the topping and a pinch of cayenne pepper or Tajín in the sauce for heat.
· Grill for Maximum Flavor: Grilling the corn (either on the cob or shucked kernels in a grill basket) adds a essential smoky flavor that takes this dish to the next level.
· Make it a Meal: Serve alongside grilled meats like carne asada or chicken, or enjoy it as a hearty vegetarian side.
· Make-Ahead: You can mix the sauce and prep the toppings ahead of time, but assemble the elote or esquites just before serving to maintain the best texture.
¡Buen provecho! Enjoy this taste of Mexican street food.