Healthy Mexican Street Corn (Off the Cob) Recipe - The Cookie Rookie® (2024)

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Healthy Mexican Street Corn (Off the Cob) Recipe - The Cookie Rookie®? ›

Elote, commonly called Mexican Street Corn, is grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. Serve it as a snack or side dish for summer BBQ's and potlucks.

Elote, commonly called Mexican Street Corn, is grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. Serve it as a snack or side dish for summer BBQ's and potlucks.

Next you add a little, smoky chili powder or smoked paprika and fresh cilantro and then immediately dive in. And the best part? This Mexican Street Corn is grilled, which makes it pop with juicy, sweetness, and the crema is like buttah (that's butter in case you didn't notice;).

Elotes can be made in a variety of ways, and this is the classic elote. The most authentic way is to boil some corn, slather on mayonnaise and lime juice, then cover in cotija cheese and chile powder. Hot sauce is optional and I usually see Valentina or Tapatio.

Mayonnaise – It creates a creamy coating for the corn and helps the other fixings stick. I love the flavor of 100% mayo on elote, but if you prefer, you can sub Mexican crema or sour cream for some or all of it. Fresh lime juice and zest – For brightness.

Elote (pronounced: eh-loh-teh) is a dish comprised of cooked sweet corn slathered in a spicy mixture of mayonnaise, crema, and chili powder, and then sprinkled with cheese.

Feta cheese, Quesco fresco and Goat cheese crumbles are the top 3 cotija cheese substitute. Romano cheese is also a good replacement.

Traditionally, Cotija is made with cow's milk and is a seasonal cheese produced by artisan cheese makers living high in the mountains. Cotija rates as one of Mexico's most recognized cheeses.

Queso fresco is as the name implies — fresh. At most, it's aged a few days. Cotija, however, is aged 2-12 months, creating its signature texture and grate-friendly texture.

Corn is rich in fiber and carotenoids, which makes it healthy for the gut and eyes.

What kind of chili powder goes on elote? ›

Chili Powder: You can use Tajin, chipotle chili powder, ancho chili powder or even a dash of cayenne pepper if you'd like. Keep in mind that cayenne will had quite the kick so you may want to go easy on it.

$7.95. Delectable bites of sweet corn and mexican spices, crispy and sprinkled with fresh cut cilantro, crumbled Queso Fresco and drizzled crema and a lime slice...a modern bite of traditional flavor!

The origins of street corn lie in the streets of Mexico, where it's known as “elote.” With a history dating back centuries, the indigenous peoples of Mexico prepared this dish before any Europeans landed in the New World.

When dining in Mexico, cooked corn may taste sweeter and fresher because it was just harvested nearby. The closer you are to harvest time with corn, the sweeter it will taste. Eventually the sugars turn to starch. However, a lot of corn eaten in the US may have been harvested nearby as well, and will taste sweet.

Huitlacoche, pronounced weet-la-COH-cheh, is a fungus that grows on ears of corn. It is also known as cuitlacoche, corn smut, and Mexican truffle. It is a plant disease that causes smut –multicellular fungi with many spores – to grow on maize and is a delicacy in Mexico.

Elote is made with corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and cilantro. It's messy to eat but worth every bite.

In Mexico, elote is usually made with white corn instead of the yellow sweet corn typically found in the United States. Similar to elote is another Mexican corn dish: esquites. Just like elote, esquites also utilizes a plethora of toppings — often the exact same toppings.

Corn on the cob is a popular street food in Mexico, which is how Mexican Street Corn got its name, although in Mexico it is known as “elote,” which literally means corn cob.