WebGrill the corn in its husk until sweet and tender, about 15 minutes, turning once or twice during cooking. Let cool a few minutes then husk the corn. Char the corn …
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WebSautee corn: Add the corn kernels and sauté, stirring often, until lightly charred, 7-8 minutes. Transfer into a salad bowl. Make the Mexican corn sauce: Whisk …
WebCombine mayonnaise, garlic, and the juice of ¼ lime in small bowl. Mix until well combined, set to the side. Spread cheese on a plate and set aside. Brush grill grate …
WebPlace the corn on the preheated pan and grill for 10 minutes, rotating sides often, until lightly charred all over.
This char is great for adding a little extra authentic smoky flavor to your Elotes Mexicanos! Wrap the corn on the cob in aluminum foil and bake them in the oven at 425° for approximately 20 minutes. You can also grill corn on the cob in foil!
What is elote? “Elote” translates to “corn cob”, so it’s obvious how this Mexican favorite got its name. It is also sometimes called “crazy corn”. You can find this staple at fairs and from street vendors in Central America.
This version of Mexican Street Corn starts with fresh sweet summer corn, with the kernels shaved off the cobs. Or if you have a grill, grill the ears of corn, directly on the grill ( see recipe notes) then cut.
However, if you don’t mind breaking a few culinary rules, using canned or frozen corn allows you to enjoy it even when it is snowing outside and grilling is not an option. Mexican Crema or Sour Cream: The authentic elote recipe is made with Mexican Crema, a thickened cream that is somewhere between American sour cream or French creme fraiche.