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Mexican Street Corn "Elote"

4 Servings

If you are looking for a fantastic meal to take out with you to the park, look no further!

Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that you can find all over Mexico and the US.

The corn can be boiled or grilled and they make the perfect snack, side dish or a meal. The secret to a good Elote is the sauce so don’t be shy when you are covering up your corn.

Mexican Corn "Elote"


4 ears of corn

¼ cup Mexican Crema Sour Cream (regular sour cream will work as well)

¼ cup of mayonnaise

½ cup of Cotija cheese, crumbled

2 cloves of garlic, crushed (or finely minced)

¼ teaspoon of fine sea salt

Juice and zest of 1 lime

1/4 cup of Cilantro, finely chopped

½ teaspoon of fruit seasoning or chili powder


There are two ways you can cook your corn, boiled or grilled, both are delicious.

If you are going to boil it, peel the corn on the cob and remove the husk and silks, rinse it over fresh water and boil it over submerge water for 7-8 minutes after the water starts to boil.

If you are going to grill the corn, heat your grill to roughly 400 degrees F.

You can grill the corn with the husks on or off, if you take the husks off, lightly spray each cob with cooking spray and ensure to get some nice grill marks on the corn, it gives it a nice grilled flavor.

For husks “on” let your corn soak in water for 10 minutes before grilling.

Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.

Mix the topping sauce by stirring together the Crema Mexican Sour Cream, mayonnaise, cotija cheese, garlic, lime zest, juice, and cilantro.

Generously top each corn cob with the cheese mixture, sprinkle with a bit of the fruit seasoning spice or chili powder, and top with a bit of extra cotija cheese and fresh cilantro.

"Elotes" Mexican Corn

Chef Martin Lopez


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