Mexican Street Corn, or Elote, is on every restaurant menu these days. My husband recreated this at home, for a super easy and tasty side dish. Tajin is the spice that really makes this sauce amazing-a combination of chili peppers, lime and sea salt. This recipe has made Tajin a staple in our spice cabinet. Once you have the sauce down, you can do some variations on this recipe. Corn on the cob can be converted to a corn salad by cutting the kernels off the grilled cobs, and sprinkling with Elote sauce, cilantro, lime, cotija cheese and Cholula hot sauce. Enjoy!!!!
Elote (Mexican Street Corn)
The world has gone crazy for this street corn in the last year! So easy to make at home!
Servings: 4
Cost: $10
Equipment
- Grill
Ingredients
- 4 ears corn on the cob husks removed
- 1 bunch fresh cilantro
Elote Sauce
- 1/2 cup light sour cream
- 1/2 cup mayonnaise
- juice of 2 limes
- 2 tsp Tajin seasoning
- 2 tbsp Cholula hot sauce
- 1 tbsp chili powder
Instructions
- Preheat grill for 10 minutes.
- Wrap corn cobs (with husks removed) in aluminum foil.
- Place foil wrapped corn cobs on hot grill over med/high heat and rotate a quarter turn every 4 minutes for a total of 16 minutes. When done, check the corn to be sure it has some char. If not, return to grill, checking every few minutes until you are happy with the char.
- While corn is grilling, whisk together the Elote sauce ingredients in a small bowl. Adjust seasonings to taste.
- Pour sauce over corn cobs and garnish with cilantro.
Notes
- Additional toppings could also include a sprinkle of chili powder and cotija cheese.
- The ingredients in this recipe can be adjusted to your taste preferences. Just use caution with Tajin, as it can make the sauce too salty if overdone.