Classic Mexican Street Food Elote Recipe

2023-10-15

By Hola Cocina

Mexican Cuisine

Main Dish

This Mexican Street Food Elote Recipe is the perfect summer snack, made with fresh corn on the cob, creamy mayonnaise and sour cream, topped with crumbled cotija cheese, chili powder, and a squeeze of lime juice! 

Beloved Street Food Snack

A popular street food dish in Mexican cuisine. The origins of this dish can be traced back to Mexico, where it is a beloved snack and street food. 

 A Cultural Icon

Elote is particularly popular in the central and southern regions of Mexico, but it can be found throughout the country. It is often sold by street vendors operating from carts or food stands, and it is usually enjoyed as a savory snack or appetizer.

Street Food to Instagram Sensation 

The dish's unique blend of flavors and textures has helped it become a favorite among locals and tourists alike. This street food staple has gained international popularity and has even been adapted by chefs in high-end restaurants.

Beer Pairing

The sweet and savory flavors of this grilled corn dish pair well with a refreshing Mexican lager like Modelo Especial or Tecate.

Pitfalls on Street Food Elote

 Choosing the right corn: Elote is traditionally made with white corn as it has a sweeter taste and softer texture than yellow corn. If white corn is not available, yellow corn can be used as a substitute. Make sure to choose fresh and firm corn on the cob.

 Grilling the corn: Grilling the corn on the cob is crucial to bring out the sweetness and smoky flavor of the corn. Make sure to clean the corn thoroughly and remove the husks and silk. Brush the corn with oil or butter and grill it over high heat, turning frequently until it is charred on all sides.

 Adding flavors: Street Food Elote is typically seasoned with a combination of spices, such as chili powder, cumin, and paprika. The corn is also traditionally coated with mayonnaise and sprinkled with crumbled cheese, such as cotija. Experiment with different spice blends and toppings to find the combinations that you enjoy the most, take a gander at our article Enhance the Flavor . 

 Holding and serving: Street Food Elote is usually served hot on a stick, making it an ideal street food. However, it can be challenging to serve and hold while eating. You can use a wooden skewer or stick to hold the corn and create a handle. Serve Elote on a bed of coarse salt or in a paper cup to make it easier to hold and eat.

 Eating: Eating Elote can also be a bit messy! Make sure to have plenty of napkins on hand. Consider slicing the kernels off the cob with a knife or using a corn holder to make it easier to eat.

Ingredients

• 4 ears of fresh corn on the cob

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/4 cup crumbled cotija cheese

• Chili powder to taste

• 1 lime, cut into wedges

Instructions

1. Preheat grill to medium-high heat.

2. Clean corn and remove the husks and silk.

3. Grill corn, turning occasionally, until it is lightly charred on all sides, about 10-15 minutes.

4. Combine mayonnaise and sour cream in a small bowl.

5. Once the corn is grilled, brush the mayonnaise and sour cream mixture over each ear of corn.

6. Sprinkle cotija cheese and chili powder over each ear of corn.

7. Serve hot with lime wedges.

Preparation Time 10 min

Cook Time 20 min

Total time 30 min

Nutrition Facts

Calories: 250

Fat: 18 g

Saturated Fat: 5 g

Carbohydrates: 20 g

Fiber: 3 g

Sugar: 6 g

Protein: 5 g

Regional Ingredients Variations of Street Food Elote

Puebla, they may use beef or pork for the filling and then coat the stuffed chili pepper in a creamy walnut sauce and garnish it with pomegranate seeds and chopped parsley for a classic dish called "Chiles en Nogada".

Oaxaca, they may swap the filling for a mix of shredded chicken, dried fruits, and nuts, and then serve it with a mole sauce made with chili peppers, chocolate, and spices for a dish called "Chiles Rellenos de Pollo en Mole".

Tlaxcala, they may stuff the chili pepper with a mix of shredded pork and chopped apples, and then coat it in a white sauce made with almonds and goat cheese before serving it with a side of rice and beans for a dish called "Chiles en Nogada Blanca".

Veracruz, they may use seafood such as shrimp or crab for the filling and then coat the stuffed chili pepper in a sauce made with sweet red peppers, almonds, and raisins for a dish called "Chiles Rellenos de Mariscos en Salsa Dulce".

Guanajuato, they may stuff the chili pepper with a mix of cheese, diced cactus, and minced meat, and then coat it in a creamy pecan sauce and garnish it with fresh coriander for a dish called "Chiles en Nogada con Nopalitos".

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