Mexican Street Corn (Elote)
Welcome to your definitive guide to making irresistible Mexican Street Corn—also known as Elote. This beloved street‑food favorite features grilled corn on the cob slathered in creamy sauce, sprinkled with cheese, chile and lime. With insights from Chef Bobby Flay and expert health tips, you’ll be ready to serve this crowd‑pleaser with confidence.
Introduction
There’s something magical about corn roasted until it’s slightly charred, its natural sweetness enhanced by their smoky grilles, and then topped with a creamy, tangy, chili‑kissed sauce. The result? A perfect balance of sweet, salty, savory, creamy and spicy flavors. The dish originated in Mexico where street vendors serve ears of corn with bold flavor toppings. :contentReference[oaicite:0]{index=0}
Whether you’re preparing this for a summer barbecue, a casual family dinner, or a festive gathering, this version is designed to give you full‑flavored Elote in your home kitchen. We’ll cover everything from why you’ll love it, to ingredients, step‑by‑step instructions, serving tips, variations, make‑ahead notes, nutrition & health benefits, and a robust FAQ section. Let’s dive in!
Why You’ll Love This Mexican Street Corn
Here’s why this recipe is worth adding to your repertoire:
Bold flavor combination: The charred corn brings smoky sweetness; the creamy topping brings tang and richness; the chile powder adds heat; the lime gives a bright finish. As one recipe site says: “sweet, salty, savory, creamy, nutty and—with the help of a squeeze of lime—tart.” :contentReference[oaicite:1]{index=1}
Quick and fun to make: With just a handful of ingredients and a few simple steps, you’ll have a show‑stopping side dish ready in under 30 minutes.
Versatile side or snack: Serve it at a barbecue, alongside tacos, or just as a flavorful treat for summer nights.
Great for gathering: Everyone loves grabbing a sizzling ear of corn and diving in—messy and fun!
Customizable: You can adjust the heat, toppings, cheese, or even turn it into a salad version (see variations later).
As Chef Bobby Flay would likely say: “Let simple ingredients shine—let the corn, the char, and the sauce do the talking.”
Ingredients
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