Mexican Street Corn (Elote)
This messy goodness is sweet, spicy, salty, and tangy, all in one glorious bite. It’s an explosion of Latin flavors that you will crave all summer long.
Servings: 4
Ingredients
- 4 ears of corn husked and rinsed
- 2 tablespoons olive oil
- unsalted butter softened
- crema Mexicana or sour cream
- crumbled cotija or queso fresco
- Kosher salt
- Tajin
- Mexican hot sauce such as Valentina
- limes
Instructions
- Heat grill to medium-high heat.
- Carefully pull back the corn husks, leaving them attached at the base. Remove the silk and rinse them.
- Soak the corn for a few minutes – this will help prevent husks from burning on the grill.
- Lightly brush the corn with olive oil.
- Add the corn to the grill and cook, turning every 3 minutes, until tender and slightly charred for about 12 to 15 minutes.
- Serve with traditional garnishes so that everyone can fix their corn the way they want.
- The traditional way is to spread on a layer of butter, and then layer with crema Mexicana. Next, sprinkle the corn with crumbled cheese. Finish it with a sprinkle of salt, ground chile, squeeze of lime juice, and for an added kick drizzle Mexican hot sauce.
Video
Notes
- If you don't have access to a grill, you can use the broiler in your oven! Place the rack close to the broiler, and cook the corn for about 6 to 8 minutes per side, until the level of char is to your liking. Be sure to keep a close watch on anything you broil! Also, feel free to steam or boil corn.
Nutrition
Calories: 264kcal | Carbohydrates: 17g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 648mg | Potassium: 256mg | Fiber: 2g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg