Summer gatherings simply aren't complete without grilled corn. And while you can't beat simple toppings like butter and salt, you can also take things up a notch with elote. Also known as Mexican street corn, elote is a classic and delicious way to enjoy corn. It's easy to prepare, so you can lay out the ingredients and invite your guests to pile on the toppings themselves. Here's how to make elote for your next summer party.
Elote (Mexican Street Corn) Recipe
Things You'll Need
6 ears of corn, shucked
Olive oil, for grilling
1/3 cup sour cream or crema fresca
1/3 cup mayonnaise
1/3 cup cotija cheese
2 garlic cloves, minced
1/2 teaspoon chili powder
1/2 cup fresh cilantro, chopped
Cotija cheese is available in most grocery stores. But if you can't find cotija cheese, you can use feta instead.
Brush the corn with olive oil.
Heat the grill to medium-high heat. Cook the corn for 25 minutes, turning occasionally. The corn is ready when it is slightly charred.
If you don't have a grill, you can use the oven. Heat the oven to 425 degrees Fahrenheit and place the corn on a foil-lined baking sheet. Cook for 30 to 40 minutes, turning every 10 minutes or until slightly charred.
While the corn is cooking, combine the sour cream, mayonnaise and garlic in a small bowl.
Spread the sauce onto each side of the cooked corn. You can add as little or as much as you'd like.
Pour the cotija cheese on a flat plate. Roll the corn in the cheese until covered.
Sprinkle with chili powder and fresh cilantro. Cut the lime into wedges and squeeze on the corn just before eating.