Elote, also known as Mexican street corn, is a classic snack that transforms the simple act of eating corn on the cob into a culinary fiesta. It’s traditionally served by street vendors in Mexico, where it’s brushed with a creamy and tangy combination of mayonnaise and crema, then sprinkled with chili powder and cheese, and served with a lime wedge to add a zesty kick. This dish is not just about bold flavors; it’s a celebration of texture and color, perfect for any barbecue or outdoor gathering.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema or sour cream
- ½ cup Cotija cheese, freshly grated, or queso fresco
- Chili powder, to taste
- 1 lime, quartered
- Fresh chopped cilantro, optional for garnish
Instructions:
- Boil the corn until tender, about 10 minutes.
- Optionally, grill the corn until slightly charred.
- Mix mayonnaise and crema, then spread on the corn.
- Sprinkle with Cotija cheese and chili powder.
- Garnish with cilantro and serve with a lime wedge.
Elote has its roots in the Aztec empire, where corn was a staple food. The term “elote” comes from the Nahuatl language and the dish has evolved over the centuries, becoming a beloved part of Mexican street food culture. It’s typically enjoyed during large gatherings and is emblematic of the nation’s culinary innovation and communal spirit.