Mexican Street Corn – Elote

I’m not sure about the rest of the world, but if you are from (in or around) the Greater Orlando area, you have (or better have!) heard of and only purchase Zellwood corn. Oh My Gawd, it is the sweetest BEST tasting corn on the face of the earth… well, at least to my knowledge. During the months* it is unavailable, I dream of those bright yellow kernels, tightly packed in perfect little rows arranged on the cob.

*I am not saying “winter” because we don’t really have one down here. It is more like a few months of kinda, not really, cold weather.

Zellwood is so renowned for their corn they used to have a festival every year at the peak of corn season. It featured big name bands, fair rides, games, and of course food… including more corn than you have seen in your life, unless you own or work on a corn field. Then some jack-you-know-what decided to cut funding, because it was too much work to organize. Ugh, lazy people. Before that happened my family went every year, so I am born from parents who love and adore corn. I do not fall far from that tree. I like sweet yellow corn, shoepeg corn, Mexican fiesta corn, white corn, corn on or off the cob, corn from a can, frozen corn, corn that accidentally dropped on the floor (5 second rule) and THIS corn. Mexican Street Corn. Nom Nom Nom!

Corn on the cob first gets a little steam bath to par-cook it, then it gets finished on the grill to add a little char flavor. While still hot, it gets generously slathered with a mixture of Mexican crema, lime juice, fresh cilantro, cumin and chili powder. Then it gets rolled in cotija (or queso fresco) cheese. The result is corn that has a depth of flavors… sweet, smoky, salty, and of course, delish. I like to serve mine cut in half (before being ‘mexican-ized’) and on a skewer because it is a ‘lil bit messy. If serving a crowd I always have some corn on the cob sticks available with just butter, salt, and pepper because I know there are some crazies out there who simply like stuff plain.With Labor Day right around the corner, I wanted to give you guys something you could add to your menu. So if corn is not on there, it should be. And it should be THIS corn :). I have one more Labor Day recipe post coming for ya’ll, so until then, ENJOY!

-xoxo-

Cheyanne

Print Recipe

4.34 from 3 votes

Mexican Street Corn - Elote

Total Time: 25 minutes Serves: 4

Author: Cheyanne Holzworth

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.

Ingredients

• 1 TBS Salt
• 2 TBS Sugar
• 4 Ears of Corn – Silk and Husk Removed
• 6 TB Mexican Crema (can substitute mayonnaise, sour cream or a combination of both)
• 2 ¼ tsp Lime Juice
• 1 tsp Chili Powder
• 1 TB Cilantro – Roughly Chopped
• 1 tsp Cumin
• Salt and Pepper to Taste
• Few Dashes of Cholula Hot Sauce (optional)
• 4 TB Cojita Cheese - crumbled (can substitute Queso Fresco)
• Optional garnishes:
• Cilantro
• Chili Powder
• Lime Wedges
• Cholula Hot Sauce

Instructions

• In a medium sized mixing bowl whisk together Crema, Lime Juice, Chili Powder, Cilantro, Cumin, Salt, and Pepper. Set aside in the refrigerator while you cook the corn.
• Fill a Large pot, with a steamer basket or pasta strainer insert and a tight fitting lid, with enough water to come up 1 ½’’ above the insert. Add the sugar and salt.
• Bring Water to a gentle boil over Medium High Heat. Add Corn and Cover with a lid.
• Steam for 8 - 10 minutes.
• Remove to a work surface or plate and allow to cool for about 15 minutes, or you can refrigerate it at this point overnight.
• While corn is cooling, preheat a Grill or Grill pan over Medium High Heat.
• Grill Corn 12- 15 minutes, turning 4 times to evenly cook. (About 3 minutes per side)
• Remove Corn to a work surface (optional: cut cobs in ½ and insert a skewer into the bottom of each cob). While Corn is still hot generously slather on prepared mixture with a pastry brush or your hands.
• Once Corn is nicely coated, roll in the Cojita Cheese.
• Serve hot, with optional garnishes if desired.