“Get that corn out of my face!” Have you ever seen the Nacho Libre movie? Every time I have Mexican street corn I remember that hilarious scene.
Growing up in the border city of El Paso, I saw elote (corn) sold at street corners, bazaars, and festivals. Every summer I crave Mexican street corn drenched in melted butter and aromatic lime juice, topped with crumbly cheese. This is a very simple recipe that produces a comforting Mexican classic. Feel free to adjust the proportions of lime juice, crema, cheese and spices to taste.
I decided to make these tasty ears of corn into appetizers by cutting them into smaller portions, making them perfect when feeding a crowd. Add the toppings on the side for everyone to make to their own liking.
Elote (Mexican Street Corn)
8 to 10 servings
- 5 ears of corn, husked
- 1/4 cup salted butter, melted
- 1/2 cup crema Mexicana or sour cream
- Crumbly, salty white cheese (ideally cotija but Parmesan is acceptable)
- Chili powder to taste
- Salt to taste
- Hot sauce (optional; recommend Valentina Mexican Hot Sauce)
- Lime wedges for garnish
- Preheat grill.
- Cut the corn into 3-inch pieces. Grill the ears of corn until lightly charred and hot (7 to 10 minutes), turning as needed.
- Brush on the melted butter and then a layer of crema, then top with crumbled cheese. Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. If you like things spicy, add a few drops of some hot sauce for that extra kick of heat.
- Serve with lime wedges.
Yvette Marquez-Sharpnack is the writer at the award-winning blog, MuyBuenoCookbook.com. She also is a professional recipe developer and food writer, and is the co-author of Muy Bueno: Three Generations of Authentic Mexican Flavor. You can watch a trailer for the book here.
Photo credit: Yvette Marquez