I remember my first experience with Mexican Grilled Street Corn, also known as Elote, very well. We were in Sayulita enjoying an abundance of amazing tacos and chilaquiles; then there was succulent, dripping down your face buttery Mexican Grilled Street Corn. This recipe is exactly the same;  messy to hold, and messier with each bite.  Completely rewarding.  

 

Mexican Street Corn

Lightly charred cobbs of corn smothered in a buttery and cheesy sauce. It was heavenly, sinful and kind of naughty to enjoy such a wonderfully rich treat for no other reason.  Bites of smokiness along with creaminess, and then add a cold beer to the mix, it was all one needed on a hot summer day walking the streets of Mexico.

After coming home from that trip, I talked to a Mexican friend about this new to my indulgence, and I begged for a recipe.  She said it was little of this and little of that, but she did tell me the secret ingredient was not the cheese; instead, it was mayo.  That is right party people; good ole fashioned mayonnaise is what helps make this traditional street food so darn good.  I, also, think the corn must be grilled to give it that nice smokey flavor.  The grilled street corn we had in Sayulita was tangy as well as spicy.  To achieve just the right amount of flavor I add some fresh lime juice along with minced serrano peppers and cilantro.  Don’t forget to add lots of salty cotija cheese to bring it all together.  Good beers are optional.

Mexican Street Corn

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** how to grill corn

Mexican Grilled Street Corn

Ingredients:

3 ears of corn, grilled
1/4 cup of mayo
1/4 cup unsalted butter
1/4 cup cotija cheese, crumbled
1/4 cup cilantro, minced
1 teaspoon minced serrano pepper
1 small garlic clove, minced
2 teaspoons fresh lime juice
extra cotija cheese, for topping
extra cilantro, as a garnish
lime wedges
salt, to taste

How To:

In a medium-sized mixing bowl add everything except for the corn and salt.
Stir to mix well.
Season to taste with salt.
Place the (hot) corn on a serving platter and smother with the creamy mixture.
Garnish with more cotija crumbles and cilantro.
Serve with extra lime wedges.
Serve.
Eat.

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