This is not a sponsored post or endorsement made in coordination with or paid by any of the brands mentioned here—only offering a few suggestions based on things my family and I have tried and enjoyed.
Elotes, otherwise known as Mexican street corn, is a hot food trend right now for good reason: it’s really, really good.
The topping is a perfect, creamy addition to fresh, sweet, in-season corn that gets sprinkled generously with Mexican-style seasoning blend (make your own or use one from the grocery store that’s pre-made; there is a chili-lime one that tastes really good, called tajin) and cotija cheese. Cotija is a firm cheese that typically comes wrapped in a small wheel and can be easily crumbled, similar to feta but much milder in flavor. If you can’t find this in a store near you, substituting a shredded Mexican-style cheese blend or cheddar cheese blend works (but definitely try the cotija, if you have that option!)
The recipe makes enough topping for about 6-8 medium ears of corn. You can always cut the corn in half, too, to double the number of portions—this is a nice idea for a buffet when you have multiple side dishes that people can choose from. When corn is not in season, frozen, small ears of corn can also be used, such as Green Giant® brand Nibblers®.
Elotes, otherwise known as Mexican street corn, is a hot food trend right now for good reason: it's really, really good. The recipe makes enough topping for about 6-8 medium ears of corn.
- ¼ cup mayonnaise
- 1 tbsp Mexican crema (such as Cacique; otherwise, use sour cream thinned with an additional 1/2 tbsp lime juice)
- 1 tbsp lime juice
- 1 tbsp Mexican spice blend (see recipe above or use a store-bought Mexican or chili-lime seasoning )
- 2 tbsp cilantro chopped
- 8 oz Mexican cotija cheese (such as Cacique; otherwise, use a shredded taco-style or cheddar cheese blend, such as Sargento)
- Salt and pepper to taste
Preheat grill to 350° Fahrenheit and when hot, oil grates to prevent sticking. Husk and remove silk from corn. Grill corn until cooked through, about 8-10 minutes, rotating frequently. Remove from grill and set aside.
While corn is cooking, whisk together mayonnaise, crema or sour cream, 1/2 teaspoon Mexican spice blend, and lime juice in a small bowl until combined. Season with salt and pepper to taste.
On a small plate, add crumbled cotija cheese or shredded chesee blend and chopped cilantro. Stir together with a fork or toss using clean fingers until combined.
Spread mayonnaise mixture over hot corn, then either roll in the cheese or sprinkle it on, about 1-2 oz per piece of corn. Sprinkle with any additional Mexican spice blend and more salt and pepper as desired. Serve immediately.