This is the best corn I’ve ever had; serve with tacos, Doritos Casserole, and carne asada fries for a true fiesta. Mexican Street Corn features a tangy sauce and crumbly cotija cheese sprinkled with just the right amount of spice.
In the summer, I love to eat fresh sweet corn from the farmer’s market, usually with just a little salt and butter.
However, this recipe for Mexican street corn, which has a creamy sauce, crumbly cheese, and a hint of spice, has become my new favorite; you must give it a try before the summer is over.
Fun Variation: I served this recipe in my street corn salad off the cob (also known as esquites).
- Preheat oven to 400 degrees F.
- In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside.
- Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes.
- Peel down husks and spread with mayonnaise mixture.
How To Make Mexican Street Corn | Delicious Elote Recipe #MrMakeItHappen #GrilledCorn
Elote đź”—
Everything you love about Mexican street corn—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.
Ingredients:
- 4 ears of corn
- ½ cup mayonnaise
- ½ cup sour cream or Mexican crema
- 1 cup finely grated Cotija cheese (about 4 oz.), divided
- 2 tsp. ancho chile powder, plus more for serving
- ½ tsp. kosher salt, plus more
- 1 cup cilantro leaves
- 1 garlic clove
- 2 limes
Instruction:
- Husk 4 ears of corn, removing any silk. Snap off any ends (they’re technically called “shanks”!) that are still attached so that the cobs will fit inside a large cast-iron skillet.
- Heat cast-iron skillet over medium-high until very hot, about 4 minutes. You want the pan to super hot when you add the cobs so that they start to char right away. Arrange corn cobs in a single layer in skillet and cook, turning with tongs every 3–4 minutes, until charred in lots of places but not totally blackened, 15–20 minutes total.
- Meanwhile, whisk ½ cup mayonnaise, ½ cup sour cream, ½ cup grated Cotija, 2 tsp. ancho chile powder, and ½ tsp. salt in a 9×5″ loaf pan.
- Finely chop 1 cup cilantro leaves (you should get about 3 Tbsp. when you’re finished). Set aside 1 Tbsp. cilantro for serving. Add remaining cilantro to mayonnaise mixture. Grate 1 garlic clove into mayonnaise mixture using a Microplane and whisk to combine. Finely grate zest of 1 lime into mayo, then slice down the center and squeeze in the juice of half. Cut remaining 1½ limes into wedges; set aside for serving.
- Using tongs, roll corn in mayonnaise mixture. Transfer corn to a platter, sprinkle generously with more Cotija, and dust with more ancho chile powder. Garnish with reserved 1 Tbsp. chopped cilantro. Serve reserved lime wedges alongside for squeezing over corn.
FAQ
How do you char corn without a grill?
You can likely add your corn directly to a preheated non-stick skillet over medium heat, but if you prefer, drizzle in a little oil first. Add your corn and stir occasionally until the kernels are nicely browned and charred on all sides.
How do you make corn in the oven?
Trim and partially shuck the corn. Roast the corn directly on the rack for 30 minutes. Cool and shuck the corn before serving. InstructionsHeat the oven to 350°F. Arrange a rack in the middle of the oven.
What’s the red powder on elote?
Serve it as a snack or side dish for summer BBQs and potlucks. Elote, also known as Mexican Street Corn, is grilled corn that has been smothered in a creamy mayonnaise sauce and topped with chili powder, cheese, and lime.