What is Mexican street corn made of?+
Mexican street corn or elote as it's called is fresh corn on the cob that’s grilled or boiled and then coated in a creamy sauce made with mayo and/or Mexican crema, bright lime juice, chilli seasoning like Tajín or chilli powder and finished with crumbled cotija or queso fresco cheese. It’s often served with extra lime and sprinkle of spices for a sweet, salty and tangy flavour. This combination is exactly what street vendors in Mexico serve on the go.
How do you make authentic Mexican street corn at home?+
To make authentic Mexican street corn at home, start by grilling or boiling fresh corn until tender and lightly charred, brush it with melted butter if you like then spread on a mix of mayonnaise and crema, squeeze fresh lime over it and top with crumbled cotija cheese and a sprinkle of chilli seasoning. Serve immediately while warm so the sauce sticks and you get the best blend of flavour. Most home cooks find that simple steps and fresh ingredients are all you need for delicious elote.
What is the difference between elote and esquites?+
Elote refers to Mexican street corn served on the cob usually with toppings smeared all over it while esquites are the same flavours but the corn kernels are cut off the cob and served in a cup. Both dishes use similar creamy, spicy and tangy toppings but esquites are spoon friendly and easier to eat without handling a cob.
Can I make this street corn recipe ahead of time?+
It’s best to enjoy Mexican street corn fresh and warm because the sauce and cheese stick better while the corn is hot and at its juiciest. If you must prepare ahead then cook the corn and keep it warm separately, then add the sauce and toppings right before serving so it stays creamy and doesn’t get soggy.
What cheese should I use for Mexican street corn?+
The traditional cheese for Mexican street corn is cotija, a salty crumbly cheese that adds wonderful texture and flavour, but you can also use queso fresco if you prefer a milder taste. Avoid pre-shredded cheeses because they don’t have the same fresh crumbly texture that makes elote so good.
Why won’t the sauce stick to my street corn dish?+
If the sauce isn’t sticking well it’s usually because the corn isn’t warm enough or hasn’t been brushed with something sticky like melted butter first. Applying your mayo and crema mixture while the corn is hot helps it cling to the kernels and a light layer of butter beforehand makes a big difference.
What seasoning should I use on street corn?+
Most people use a mild chilli seasoning like Tajín for that classic tangy chilli-lime hit but simple chilli powder, paprika or cayenne work fine too if you want more heat. A squeeze of fresh lime over the top enhances all the flavours and balances the richness perfectly.
Is Mexican street corn healthy?+
Mexican street corn is more indulgent than plain grilled corn because of the creamy sauce and cheese but corn itself is high in fibre and vitamins and using fresh lime and moderate toppings keeps it balanced. You can also lighten it by using less mayonnaise or swapping in light sour cream or extra lime juice without losing the delicious flavour.
