Elotes (Mexican Street Corn) Recipe
Introduction
Elotes, or Mexican street corn, is a vibrant and flavorful snack that’s perfect for summer gatherings or anytime you crave a savory treat. Grilled or air-fried, this corn recipe is coated with creamy, tangy toppings and a touch of chili powder for a delicious kick.
Ingredients
- 6 ears corn, shucked and rinsed
- Vegetable oil, for brushing if air frying
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/3 cup grated cotija cheese
- 3 teaspoons chili powder
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Step 1: For grilling, prepare a grill for medium-high heat and let it heat for about 5 minutes. For air frying, cut the corn to fit your air fryer basket, trimming ears in half if needed.
- Step 2: If grilling, place corn on the grill and turn often until slightly charred all over, about 10 minutes. If air frying, brush corn with vegetable oil and arrange in the basket in batches. Cook at 400°F, turning halfway through, until tender, about 10 to 12 minutes.
- Step 3: While the corn cooks, mix the mayonnaise and Mexican crema (or sour cream) in a small bowl until well combined.
- Step 4: Transfer the cooked corn to a platter. Brush each ear generously with the mayo and crema mixture, then sprinkle with grated cotija cheese and chili powder.
- Step 5: Garnish with chopped fresh cilantro and serve warm or at room temperature with lime wedges on the side for squeezing.
Tips & Variations
- For extra flavor, add a squeeze of lime juice directly onto the corn after topping it with cheese and chili powder.
- Substitute cotija cheese with feta if cotija is unavailable, to maintain a similar salty tang.
- Sprinkle a little smoked paprika or cayenne pepper instead of chili powder for a different spicy note.
- Use vegan mayo and sour cream alternatives to make this recipe dairy-free and vegan-friendly.
Storage
Store leftover elotes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on a grill pan to warm before serving, though fresh is best for flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for elotes?
While fresh corn is ideal for the best texture and flavor, you can use thawed frozen corn kernels cooked in a skillet and mixed with the toppings for a quick alternative.
What can I use instead of Mexican crema?
Mexican crema can be substituted with sour cream or Greek yogurt for a similar creamy and tangy taste.
PrintElotes (Mexican Street Corn) Recipe
Elotes, or Mexican Street Corn, is a vibrant and savory snack featuring grilled or air-fried corn slathered in a creamy mixture of mayonnaise and Mexican crema, then dusted with salty cotija cheese, chili powder, and fresh cilantro, served with lime wedges for an extra zesty kick. This recipe offers two methods: traditional grilling or air frying, both delivering deliciously charred and flavorful corn perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: Grilling and Air Frying
- Cuisine: Mexican
Ingredients
For the Corn
- 6 ears corn, shucked and rinsed
- Vegetable oil, for brushing if air frying
For the Topping
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/3 cup grated cotija cheese
- 3 teaspoons chili powder
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Prepare the Grill or Air Fryer: If grilling, preheat your grill to medium-high heat and allow it to heat for about 5 minutes. If using a grill pan, preheat it over medium-high heat. For air frying, preheat your air fryer to 400°F (204°C).
- Cook the Corn: For grilling, place the shucked and rinsed corn onto the grill, turning frequently until all sides develop a light char, about 10 minutes. For air frying, trim the corn to fit the basket, possibly halving the cobs, brush them all over with vegetable oil, and cook in batches at 400°F, turning halfway through, until tender and lightly browned, about 10 to 12 minutes.
- Prepare the Creamy Sauce: While the corn is cooking, in a small bowl, combine the mayonnaise and Mexican crema or sour cream, mixing until smooth and well blended.
- Assemble the Elotes: Transfer the cooked corn to a serving platter. Brush each ear generously with the mayonnaise mixture. Sprinkle evenly with grated cotija cheese, chili powder, and freshly chopped cilantro.
- Serve: Serve the elotes warm or at room temperature with lime wedges on the side for squeezing over the top just before eating.
Notes
- If cotija cheese is unavailable, a crumbly feta may be used as a substitute.
- For extra heat, add cayenne pepper or hot sauce to the mayonnaise mixture.
- Mexican crema can be substituted with sour cream if not available.
- Brush the corn with butter instead of oil for richer flavor when grilling.
- Elotes are best served fresh but can be kept covered in the refrigerator for up to 1 day.
Keywords: Elotes, Mexican Street Corn, grilled corn, air fryer corn, cotija cheese, Mexican snack, chili powder corn
