Mexican Street Corn

**Mexican Street Corn (Elote): A Flavorful, Irresistible Snack**

Mexican Street Corn, also known as *Elote*, is a popular and delicious street food found in Mexico and throughout Latin America. This mouthwatering dish is made by grilling corn on the cob and then slathering it with a combination of creamy, tangy, and spicy toppings. With its unique blend of flavors and textures, it’s no wonder that *Elote* has become a beloved snack worldwide.

In this article, we’ll guide you through the process of making authentic Mexican Street Corn at home, so you can enjoy this tasty treat anytime you crave something flavorful and fun.

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### What is Mexican Street Corn?

*Elote* is a traditional Mexican snack made from grilled corn on the cob that’s covered with a mixture of mayonnaise, sour cream, cheese, chili powder, and lime juice. It’s often served on a stick or wrapped in foil, making it easy to enjoy on the go. The combination of the smoky char from the grill, the creamy toppings, and the spicy kick creates a flavor explosion that’s simply irresistible.

Mexican Street Corn is typically served as a side dish or snack at festivals, markets, and food stalls. It’s a great addition to any summer barbecue or taco night, and it’s sure to be a hit with guests of all ages.

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### Ingredients for Mexican Street Corn

To make your own delicious *Elote*, you’ll need the following ingredients:

– 4 ears of corn, husked (fresh or frozen corn on the cob works well)
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1/2 cup crumbled Cotija cheese (or Parmesan cheese as a substitute)
– 1 teaspoon chili powder (adjust to taste)
– 1/2 teaspoon smoked paprika (optional, for extra smokiness)
– 1/2 teaspoon garlic powder (optional)
– 1 lime, cut into wedges
– Salt to taste
– Fresh cilantro (optional, for garnish)

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### How to Make Mexican Street Corn

Making *Elote* is easy and only requires a few simple steps. Whether you’re grilling it outdoors or using a stovetop grill pan, the process is straightforward and quick. Here’s how to make it:

#### 1. **Prepare the Corn**
Start by husking the corn and removing any silk. Rinse the corn under cool water to remove any remaining debris. If you’re using frozen corn, let it thaw slightly before grilling.

#### 2. **Grill the Corn**
Heat your grill to medium-high heat. Place the corn directly on the grill and cook for about 10-15 minutes, turning occasionally, until the corn is evenly charred and cooked through. If you’re using a stovetop grill pan, preheat the pan over medium-high heat and cook the corn, turning often to get a nice char.

Grilling the corn adds a smoky flavor, which is essential for authentic *Elote*. The charred bits give it that signature taste.

#### 3. **Prepare the Toppings**
While the corn is grilling, mix together the mayonnaise and sour cream in a small bowl. If you want a bit of extra flavor, you can stir in a pinch of garlic powder or smoked paprika.

Once the corn is done grilling, brush each ear with the creamy mayonnaise mixture, making sure it’s generously coated.

#### 4. **Add the Cheese**
Next, roll the corn in the crumbled Cotija cheese, or sprinkle it over the corn. Be sure to cover the entire cob so that every bite has that delicious cheesy flavor. Cotija cheese is crumbly and salty, making it a perfect addition to this dish. If you can’t find Cotija, you can substitute with Parmesan cheese.

#### 5. **Spice It Up**
Sprinkle the chili powder evenly over the corn. You can adjust the amount based on how spicy you like it. For a milder version, use just a small pinch, or if you like heat, go for a heavier sprinkle. Smoked paprika adds a deeper, smoky flavor that complements the grilled corn nicely.

#### 6. **Finish with Lime and Garnish**
Squeeze fresh lime juice over the corn, giving it a tangy, zesty kick. This acidity balances the richness of the mayonnaise and the saltiness of the cheese. Garnish with fresh cilantro if desired, adding a fresh, herbaceous note that brightens the dish.

7. **Serve and Enjoy**
Serve your Mexican Street Corn immediately while it’s hot. You can serve it on the cob as is or slice the kernels off for an easy-to-eat version. It’s perfect for pairing with tacos, grilled meats, or even as a standalone snack at your next gathering.

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