What Is Street Corn?
If you’ve ever heard the word elote, it translates to the word “corn” in Spanish. Growing and harvesting corn dates back to ancient Aztec civilization, and was often used in bartering. While American corn on the cob is traditionally served with butter, salt & pepper, it is served quite differently in Mexico and Central America. It can be dressed up in a plethora of ways and we are going to share one of the more classic styles you can often find in US Mexican restaurants or among Mexican street food.
Lime Mayo Is A Game Changer
You can either use mayonnaise or Mexican crema, but we simply add a few squeezes of lime and mix it up, and it is something you want to put on everything. I have met people that aren’t even fans of mayonnaise on foods and completely convert to loving lime mayo.
Queso Fresco Or Cotija Cheese
Both of these cheeses are popularly used in street corn and originate from cows milk. They both crumble easily, making it easy to coat your street corn in it. There is a flavor that is similar to a mild parmesan, but texturally it is in a category of its own.
This cheese can be found in your most basic grocery store, in a variety of brands.
Tajin Or Chili Salt
Chili salt is often used on the rim of cocktails and in Mexican cuisine. The most common brand you will find is Tajin, but Trader Joe’s sells their own version and so do lots of other brands. All it is made of is chili powders, salt, citric acid (or fresh lime if you make it yourself). Many people use it on fresh fruit or meat and vegetables. If you’ve never tried it, there is no looking back once you do!
Time to cook! Let’s get to it!
Delicious Street Corn
- Large pot for boiling (or grill, if you choose to grill corn)
- Citrus juicer (optional)
- 4 ears Corn
- 1 package Queso Fresco or cotija
- 6 oz. mayonnaise
- 2 Limes
- 2 tbsp. Tajin or chili salt
- Boil corn for 5-7 minutes (you can also grill corn for more smoky flavor)
- Mix mayonnaise with juice from 1 lime
- Once corn is cooked, let cool for 5 minutes
- Coat cooked corn with lime mayo
- Break up queso fresco into crumbly texture and lay out flat in shallow pile
- Roll corn in cheese until evenly coated
- Sprinkle with Tajin
- Garnish with lime wedge
One Last Thing!
If you have an aversion to corn ON the cob, you can cut it off the cob and mix all ingredients in a bowl. This is also a great presentation and can be easy to scoop onto plates. Below is what this version would look like.