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To make the best Elote, gather these fresh ingredients: - 4 ears of fresh corn, husked - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1/4 cup crumbled cotija cheese - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - Salt and pepper to taste If you need alternatives, here are some great options: - Mayonnaise: Use Greek yogurt for a lighter option. - Sour cream: Substitute with dairy-free yogurt for a vegan choice. - Cotija cheese: Feta cheese works well if you cannot find cotija. - Chili powder: Use paprika or cayenne pepper if you want more heat. Fresh ingredients are key to making Elote shine. Fresh corn gives a sweet crunch. When you use fresh lime juice, it adds bright flavor. Fresh herbs like cilantro bring a burst of color and taste. Using quality ingredients makes your Elote richer and more enjoyable. Always look for the freshest items at your local market. First, you need to preheat your grill to medium-high heat. This step is key for great flavor. Next, take four fresh ears of corn and husk them. Remove all the silk and leaves. Once ready, place the corn directly on the grill. Grill the corn for about 10 to 12 minutes. Make sure to turn the ears occasionally. This helps them cook evenly and get that nice char. You want the corn to be tender and slightly charred. After grilling, take the corn off the grill and let it cool for a couple of minutes. While the corn cooks, it’s time to make the elote sauce. In a medium bowl, combine 1/2 cup of mayonnaise and 1/2 cup of sour cream. This mix gives the corn a creamy base. Next, add 1 teaspoon of chili powder for some heat. Then, sprinkle in 1/2 teaspoon of smoked paprika for a smoky taste. Squeeze the juice of one lime into the bowl. Add salt and pepper to taste. Mix everything well until you have a smooth, tasty sauce. This sauce will be the star of your elote! Once the corn has cooled, grab your brush or spatula. Generously coat each ear of corn with the elote sauce. Make sure to cover every bit for full flavor. Next, sprinkle 1/4 cup of crumbled cotija cheese on top. This cheese adds a nice salty bite. Finally, finish with 1/4 cup of chopped fresh cilantro. This herb adds a burst of freshness and color. Serve your elote hot with extra lime wedges on the side for more zing. Enjoy every delicious bite! To get the best char on your corn, preheat your grill to medium-high heat. This helps the corn cook evenly. Place the husked corn directly on the grill. Grill for about 10-12 minutes. Turn the corn often to avoid burning. You want it tender with nice grill marks. If you like a deeper char, leave it on a bit longer. Just keep an eye on it! Serve your elote hot off the grill. It pairs well with a squeeze of fresh lime. Add some extra lime wedges on the side for guests. You can also serve it alongside grilled meats or tacos for a full meal. This dish shines at summer barbecues or picnics. It also makes a fun appetizer at parties. To control the spice in your elote, start with less chili powder. You can always add more later. If you want it milder, skip the chili powder altogether. For more heat, add some cayenne or hot sauce to the sauce mix. Make sure to mix well after adding any spice. Taste as you go to find your perfect level! {{image_2}} Elote is a classic Mexican street food. The traditional version uses simple toppings. You will find mayonnaise, cheese, chili powder, and lime. Many people add chili sauce too. This mix brings out the sweet corn flavor. Modern takes on elote often change the toppings. Some use spicy salsas or even BBQ sauce. These twists add new flavors and excitement. You can try mixing in different spices too. It’s fun to experiment with what you like best. If you want a vegan version, it’s easy! Replace mayonnaise with vegan mayo. Use a plant-based sour cream too. You can also swap cotija cheese for crumbled tofu or vegan cheese. The flavors stay rich and delicious. This way, everyone can enjoy the creamy goodness of elote. Some people love using nutritional yeast for a cheesy taste. It works great in vegan dishes and adds nutrients. Toppings make elote even better. You can add fresh diced tomatoes for a juicy bite. Avocado slices or guacamole also work well. For heat, sprinkle on some jalapeños or hot sauce. A drizzle of balsamic glaze can add a sweet touch. You might even consider adding crumbled bacon for extra flavor. Fresh herbs like basil or mint can brighten the dish. Feel free to mix and match toppings based on your mood. Each bite can be a new adventure! To store leftover Elote, let it cool first. Place the corn in an airtight container. You can keep it in the fridge for up to three days. If you want to save the sauce, store it separately. This keeps the corn fresh and tasty. For reheating, the grill works best. Preheat the grill to medium heat. Place the corn on the grill for about 5 minutes. Turn it often to heat evenly. You can also use the microwave. Heat on low for 1-2 minutes. Make sure it is warm, not hot. Fresh corn lasts about a week in the fridge. Once cooked, try to eat it within three days. Mayonnaise and sour cream last longer. They can usually last about a month in the fridge. Always check the expiration dates. Elote is grilled corn on the cob, a popular street food in Mexico. It often comes topped with creamy sauce, cheese, and spices. Families enjoy this dish at festivals and fairs. It brings people together and celebrates Mexican culture. Eating elote is fun and tasty. You can find it sold by street vendors in cities and towns across Mexico. Yes, you can! For the oven, preheat it to 425°F. Place husked corn on a baking sheet. Grill it for about 20-25 minutes, turning often. In an air fryer, set it to 400°F. Cook the corn for about 10-12 minutes. Both methods give you great flavor without a grill. Look for fresh corn with bright green husks. The kernels should be plump and firm. Press the kernels gently; they should feel tight. Sweet corn is best for elote. Corn in season will taste better and be juicier. If you can, buy from local farmers’ markets for the freshest pick. Yes! All the main ingredients in elote are gluten-free. Use gluten-free mayonnaise if needed. Check labels for any sauces or seasonings. This way, you can enjoy elote without worry. It’s a great choice for those who avoid gluten. Elote is a delicious Mexican street food that many love. We explored its fresh ingredients, how to prepare and grill the corn, and the tasty sauce. I shared tips for grilling and serving, plus fun variations. Remember, using fresh ingredients makes a big difference. Store leftovers properly to enjoy later. I hope this guide helps you make perfect Elote at home. Enjoy creating your own version of this tasty dish!

Elote Mexican Street Corn

Indulge in the vibrant flavors of Elote Fiesta, the ultimate Mexican street corn delight! With fresh grilled corn slathered in a creamy, zesty sauce and topped with cotija cheese and cilantro, this recipe is perfect for summer gatherings or weeknight treats. Discover how easy it is to whip up this mouthwatering dish in just 25 minutes. Click to explore the full recipe and impress your friends with this tasty favorite!
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Ingredients
  

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 cup crumbled cotija cheese

1/4 cup fresh cilantro, chopped

1 lime, juiced

Salt and pepper to taste

Instructions
 

Start by preheating your grill to medium-high heat.

    Place the husked corn directly on the grill and cook for about 10-12 minutes, turning occasionally, until the corn is tender and slightly charred.

      While the corn is grilling, prepare the elote sauce by combining the mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper in a medium bowl. Mix until well blended.

        Once the corn is cooked, remove it from the grill and let it cool for a couple of minutes.

          Using a brush or a spatula, generously coat each ear of corn with the elote sauce.

            Sprinkle the crumbled cotija cheese and chopped cilantro over the coated corn, ensuring an even distribution.

              Serve immediately with extra lime wedges on the side for added tang if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4