Hey there, kitchen buddy! Ready to add a pop of bright, punchy flavor to your snack game? This homemade Mexican street corn is a game-changer—creamy, smoky, and just the right touch of sweetness. And the best part? It’s super quick, with pantry staples you probably already have. Who needs a cart full of fancy ingredients when you can whip this up in no time? Plus, I promise it’s so flavorful, you’ll forget about those store-bought versions! It’s the perfect fix for a quick appetizer or side that’ll turn any meal into a fiesta.
Feeling adventurous? While you’re at it, why not toss together a zesty salsa or a fresh pesto? They make fantastic partners at your next gathering or cozy night in. So, grab your corn and let’s get that smoky, cheesy magic happening—your taste buds are about to thank you! Ready, set, sizzle!
Mexican Street Corn (Elote)
Ingredients
Equipment
Method
- Preheat your grill or grill pan to high heat. Brush the corn cobs lightly with vegetable oil to prevent sticking and promote even charring.
- Place the corn directly on the hot grill, turning every 2-3 minutes. Grill until evenly charred with blackened spots and tender kernels, about 10-12 minutes. You should hear a gentle sizzle and see consistent blackened patches.
- While the corn is grilling, combine mayonnaise, lime juice, minced garlic, chili powder, and a pinch of salt in a small bowl. Mix until smooth and well combined. The mixture should be creamy with a slightly spicy aroma.4 ears corn on the cob
- Once the corn is grilled and slightly cooled for handling, hold each cob with tongs and brush generously with the prepared sauce using a basting brush. Ensure an even coating of the smoky, creamy mixture on all sides.4 ears corn on the cob
- Sprinkle the crumbled cotija cheese over the coated corn while the sauce is still moist, allowing it to stick. The cheese should appear fluffy and white, contrasting with the charred kernels.4 ears corn on the cob
- Transfer the finished corn to a serving platter. Garnish with additional chili powder and a squeeze of lime for extra flavor. Serve immediately while hot and smoky.
And there you have it—crispy, charred, creamy Mexican street corn that’s anything but boring! Serve it warm with a squeeze of lime and maybe some chopped cilantro for extra zing. Don’t forget to share your tasty creation in the comments; I love hearing how it turned out! Whether you’re snacking solo or impressing friends, this recipe is a small step to big flavor. Happy cooking, and see you in the kitchen again soon!