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Mexican street corn, or Elote, is that vibrant and flavorful side dish that instantly livens up any summer gathering. Perfectly charred on the grill, slathered with butter, and topped with crumbly cheese and fresh lime, it’s a celebration of smoky, tangy, and savory notes in every bite. Every time I make Elote, I think back to a backyard fiesta where it became the star of the table—friends kept coming back for more, and the kids had as much fun eating it as playing around.
I remember making this dish last summer for my neighbors and receiving compliments well into the evening. It’s the kind of recipe that brings people together effortlessly.
Ingredients
- Four fresh ears of corn on the cob with husks removed: choose plump, yellow kernels for the sweetest taste
- Two tablespoons of unsalted butter melted: opt for high-quality French butter like beurre doux for richness
- Half a cup of cotija cheese: if unavailable, a crumbly French feta works great, providing the salty tang and texture
- One teaspoon of chili powder: adds a mild warmth; pick a balanced spice blend from your local épicerie
- One tablespoon of fresh cilantro leaves chopped: fresh herbs from the market add bright, herbaceous notes
- One lime cut into wedges: fresh limes are essential for that zesty burst
- One teaspoon of salt: helps bring all flavors together
Instructions
- Prep the Corn:
- Remove all husks and silks from each ear until clean and dry. Pat the corn dry to encourage caramelization during grilling. This step ensures the kernels toast evenly and develop beautiful char marks.
- Grill the Corn:
- Preheat your grill to medium—high. Using a brush, coat each ear of corn liberally with melted butter, which helps prevent drying out and enhances flavor. Place the corn on the grill, turning it every two to three minutes to ensure even cooking. Continue until you see light charring on all sides, approximately eight to ten minutes. This smoking process infuses deep flavor and creates a slightly crunchy texture on the kernels.
- Finishing Touches:
- Immediately after removing from the grill, roll the hot corn in crumbled cotija cheese so it sticks to the warm surface. Sprinkle with chili powder, chopped cilantro, and salt to layer the flavors. Serve with lime wedges to squeeze over just before eating. The acidity of the lime balances the richness beautifully and brightens each bite.
My favorite ingredient has to be the cotija cheese. Its salty, crumbly texture perfectly complements the sweet corn and smoky grill notes. One summer, I served this at a friend’s barbecue in Provence, and the cheese’s creamy tang brought everyone to the table again and again. It’s a taste memory that always brightens warm evenings.
Storage Tips
Store any leftover corn wrapped tightly in foil or plastic wrap in the refrigerator for up to two days. To maintain the best texture and flavor, reheat gently on the grill or in a hot oven rather than the microwave. Avoid topping leftovers with cheese and spices until just before serving again to keep everything fresh and vibrant.
Ingredient Substitutions
If cotija cheese is hard to find, French feta is a wonderful alternative that provides the saltiness and crumbly texture needed. Instead of butter, mayonnaise—or Mexican crema if you have access—can be spread on the corn for a richer creaminess and better adhesion of toppings. Cilantro can be replaced with finely chopped green onions for a subtler herbal flavor if preferred.
Serving Suggestions
Serve Elote alongside grilled meats like chicken or steak, or as part of a Mexican-themed spread including tacos and guacamole. A cold Mexican lager or a crisp white wine enhances the smoky, creamy flavors perfectly. For a twist, sprinkle smoked paprika or drizzle a little hot honey for a sweet heat contrast.
Serve hot with lime wedges for a bright finish. This simple method brings smoky, tangy, and creamy flavors together.
Common Recipe Questions
- → Comment faire adhérer le fromage au maïs ?
Il faut que le maïs soit chaud et légèrement humide grâce au beurre fondu ou à la mayonnaise pour que le fromage colle parfaitement.
- → Puis-je utiliser du maïs congelé ou en conserve ?
Le mieux reste le maïs frais en épi. Le maïs congelé peut être utilisé une fois décongelé, mais le maïs en conserve n’est pas adapté.
- → Quelle intensité apporte la poudre de chili ?
La poudre de chili apporte une chaleur douce et aromatique, modérée, idéale pour relever sans brûler.
- → Comment préparer l’elote sans barbecue ?
Vous pouvez utiliser un gril électrique, une poêle-gril ou le four en position grill, en tournant régulièrement pour colorer uniformément.
- → Quelles substitutions remplacer le fromage cotija ?
Le fromage feta émietté est une bonne alternative grâce à sa texture et sa saveur proches du cotija.