What’s the Difference Between Elote and Street Corn?

Many people use the terms interchangeably, but technically: - Elote is traditional Mexican street corn served on the cob. - Street corn can refer to elote or esquites , which is the same dish but served in a cup with the corn kernels removed.

How Do You Eat Mexican Street Corn Without Making a Mess?

Eating elote can get messy, but here are some tricks: - Hold it by the husk or stick if it’s provided. - Use a napkin or wax paper to grip the cob. - If you want a cleaner option, try esquites , where the corn is cut off the cob and served in a cup with a spoon.

Can You Make Mexican Street Corn Without Mayonnaise?

Yes! You can replace mayo with: - Mexican crema - Sour cream - Greek yogurt (for a healthier twist)

What’s the Best Cheese for Elote?

The most authentic cheese is cotija , but you can also use: - Feta (similar in texture and saltiness) - Parmesan (if you want a sharper flavor)

Mexican Street Corn Near Me – Best Spots & Easy Recipe!

Description

This Mexican street corn (elote) recipe brings the bold flavors of authentic street food straight to your kitchen! Made with grilled corn, a creamy lime-mayo sauce, crumbled cotija cheese, and a sprinkle of chili powder, this dish is smoky, tangy, and absolutely delicious. Whether you’re craving the best Mexican street corn near me or looking for a homemade version, this easy recipe is the perfect way to enjoy this Mexican classic at home.

Ingredients

Scale

4 ears of fresh corn, husks removed
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
½ cup cotija cheese, crumbled
1 teaspoon chili powder (or Tajín seasoning)
1 tablespoon butter, melted
Juice of 1 lime
2 tablespoons chopped cilantro (optional)

Instructions

Preheat the grill – Heat a grill or stovetop grill pan over medium-high heat.
Grill the corn – Brush each ear of corn with melted butter and grill for 8–10 minutes, turning occasionally, until charred on all sides.
Prepare the sauce – In a small bowl, mix mayonnaise, crema, and lime juice until smooth.
Coat the corn – Spread the sauce evenly over each ear of grilled corn.
Add the toppings – Sprinkle generously with cotija cheese and chili powder.
Garnish & serve – Add chopped cilantro for extra freshness and serve immediately with lime wedges.

Notes

If you don’t have a grill, roast the corn in the oven at 400°F (200°C) for 20 minutes, flipping halfway.
Swap cotija cheese for feta if you can’t find it.
For extra spice, add a drizzle of hot sauce or sprinkle cayenne pepper.
To make esquites (Mexican corn in a cup), cut the kernels off the cob and mix with the toppings in a bowl.

Prep Time: 5 minutes
Cook Time: 10 minutes

Nutrition

Calories: 150 kcal
Sugar: 3 g
Sodium: 280 mg
Fat: 7 g
Saturated Fat: 2.5 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 4 g

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