If you have never enjoyed the delicious treat that is Mexican street corn, you need to do so very soon. It combines that familiar backyard barbecue feel of charred sweet corn on the cob with a super flavorful, zesty, slightly spicy sauce that will make you fall in love with this classic bbq side dish all over again.
Although corn on the cob is technically the main attraction, the sauce really ends up stealing the show. It is one of those sauces that you just can’t seem to get enough of! I always make a double batch and serve it with grilled chicken, as a veggie dip or over a taco salad.
Let’s get this fiesta started…
This recipe will make enough sauce for 6 really saucy ears of corn or 8-10 lightly coated ears. I recommend doubling it if you are making a dozen ears, because you will be really sad if you end up not having enough of this sauce.
Shuck and clean your ears of corn and place them onto a flat baking sheet. Turn your ovens high broil setting on and set a rack in the middle position. Melt 2 tablespoons of butter and brush it all over each ear of corn.
Place the corn into the oven on the middle rack and broil until they blister and blacken to your desired amount and then turn each ear to allow all of the sides to get some color and blistering.
While the corn in broiling, combine 1/3 cup of Mexican crema, 1/3 cup of mayonnaise, 1/2 teaspoon of garlic powder, 1/4 teaspoon of chili powder, 1/4 teaspoon of salt, 1/8 teaspoon of chipotle chili powder and 1/8 teaspoon of Tajín seasoning in a medium mixing bowl. The Tajín seasoning is optional, but I highly recommend it. I always keep it in my pantry for adding an extra zesty kick to many Mexican recipes.
Now, add 1 teaspoon of fresh lime zest, the juice from half of a lime, 1 tablespoon of finely crumbled cojita and 1 tablespoon of finely chopped cilantro and mix until all of the ingredients in the sauce are fully combined.
Once the corn is ready, transfer it onto a serving plate and brush some of that fabulous sauce all over each ear. You will see that the sauce will melt down a little once it sits on the hot corn for about minute, so I like to go back for a second application just to be sure that each ear is sufficiently smothered with sauce.
Garnish with additional crumbled cojita, some lime zest, a little bit of cilantro and a dusting of chili powder and you are ready to experience corn on the cob in a way that you will never forget…
It is so beautiful and inviting! The colors are a gentle warning for the flavor that you are about to experience. It is fresh, zesty and bright with just a hint of spice that is just right. If you want more heat with your street corn, you can always add more chili powder and Tajín, but this amount is perfect for the entire crowd.
You can serve this Mexican street corn or elote with virtually anything. It pairs will with burgers, barbecue, tacos or a salad. It also reheats really well. If something crazy happens and you find yourself with left overs, refrigerate in an air tight container and then reheat them on a baking sheet at 350 degrees for about 15 minutes.
I hope you enjoy this fun, festive Mexican street corn as much as I do!
¡Salud!
Elote - Mexican Street Corn
Ingredients
- 6 fresh ears of sweet corn, shucked and cleaned
- 2 tablespoons butter, melted
Mexican Crema Sauce
- 1/3 cup mexican crema
- 1/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon chipotle chili powder
- 1/8 teaspoon Tajín seasoning (optional, but highly recommended!)
- 1 teaspoon fresh lime zest
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon cojita, finely crumbled
- 1 tablespoon cilantro, finely chopped
Garnishes
- 2 tablespoons cojita, crumbled
- fresh lime zest
- cilantro, finely chopped
- a pinch of chili powder
Instructions
- Set your oven to high broil
- Place shucked, cleaned ears of corn onto a flat baking sheet and brush them with melted butter
- Broil on a medium rack, turning occasionally, until the corn has softened and slightly blackened on all sides
- Combine all of the sauce ingredients into a bowl and mix until fully combined
- Using a silicone basting brush, paint the sauce over each broiled ear of corn
- Garnish with additional crumbled cojita, lime zest, cilantro and chili powder
