Elotes, or Mexican Street Corn
In reality, elote translates to corn on the cob, but it has also come to refer to this dish of grilled corn slathered in a tangy, spicy sauce and sprinkled with salty cheese. This dish is also referred to as Mexican street corn, as it is a popular food stall dish. It is a really easy side dish to throw together for a taco night or barbecue, and it is damn good.
I suggest shucking the corn before grilling. I like a little char on the kernels, and I think you will too. If you are absent-minded or will have too many irons in the fire, you can grill in the husks. Grilling the corn in its husk reduces the chances of burning or drying out your corn, but also won’t impart the delicious grill flavor as effectively.
As for the sauce, some folks use all mayo, but I prefer a sauce dominated by sour cream. Make it early in the day so the flavors have time to meld.
In a pinch, you can use a sprinkle of grated parmesan in place of a proper Mexican crumbling cheese, but try to find cotija or queso fresco if you can.
And that’s all there is to it. Enjoy!
3 ears of corn
1 tbsp oil
¼ cup mayonnaise
½ cup sour cream
Juice of 1 lime
1 tsp chipotle powder
1 tsp garlic powder
1 tsp cumin
¼ cup Cotija or Queso Fresco, crumbled
Cilantro, finely chopped
Make the sauce at least a few hours in advance to allow the flavors to meld. Simply mix the mayonnaise, sour cream, lime juice, and spices in a small bowl and store in the refrigerator.
Coat the corn with oil, sprinkle with salt, and grill over a medium-high heat grill or grill pan until lightly charred on all sides. Remove from heat and allow to cool for a few minutes.
Add the sauce liberally and garnish with a heavy sprinkle of crumbled cheese and cilantro.