Mexican Street Corn Salad Recipe (2024)

FAQs

What is Mexican street corn made of? ›

What Is Street Corn. Also referred to as Mexican elote, Mexican food corn, street corn, or Mexicorn on the cob, essentially it is corn on the cob smothered with a sauce made by using a mayo-sour cream mixture and sprinkling it with cotija cheese and fresh chopped cilantro.

Stir in corn mixture from skillet. Season to taste with salt and pepper. Sprinkle fresh cilantro and cotija cheese on top, if desired. Serve warm or cold (dip will thicken as it chills).

Mayo gives the corn a lightly creamy coating. Lime juice and zest make it bright & zingy. Garlic & scallions add sharp, oniony accents. Cotija cheese dots it with tangy, salty pops of flavor.

What Is Elote? Elote is a traditional street food served in MEixoc made with fresh corn on the cob, creamy sauce and sprinkled with cheese and chili powder. It's often sold on a stick and enjoyed on the go.

Elote Recipe Ingredients

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.

Feta cheese, Quesco fresco and Goat cheese crumbles are the top 3 cotija cheese substitute. Romano cheese is also a good replacement. Best Mexican Street Corn Recipe | Easy Elote Recipe with Crema Sauce!

A bold and versatile seasoning blend, our Elote Seasoning blend is filled with chili pepper, cumin, lime, parmesan cheese and garlic. Just as versatile as our Everything Bagel blend, this shaker is delicious on everything from elote street corn on the cob and scrambled eggs to popcorn and even BBQ pork ribs.

Melt butter in a skillet over medium-high heat. Add corn, jalapeño, and garlic; sauté until charred, 8 to 10 minutes. Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.

This recipe adds a twist by cutting the corn off the cob and lightening it up by subbing Greek yogurt for most of the mayonnaise. While the corn should be served warm, it can easily be made ahead of time and reheated on the grill or stove, in a cast iron skillet or other heat proof pot.

Parmigiano-Reggiano

It's no surprise that these cheeses are so similar; Cotija goes by the nickname of the "Parmesan of Mexico." Parmesan is traditionally made with unpasteurized cow's milk, just like Cotija cheese. Use this classic Italian ingredient as a substitute for dishes that call for an aging, sharper cotija.

How long does Mexican street corn last in the fridge? ›

SERVE: Elote is best served right away while still warm and should be refrigerated after 2 hours. LEFTOVERS: You can slice the corn off the cob and serve in any of my leftover ideas below. STORE: Place elotes on a plate and cover with plastic wrap or foil. Store in the refrigerator for 3-5 days.

The most important meal of the day is lunch (comida) and normally served between 1 and 3 p.m. Supper (cena) is served late, usually after 8 p.m. and is a light snack, although in urban areas supper can be an elaborate affair eaten at restaurants.

Elote can be prepared using a pre-made spice mix called Tajín seasoning, which includes ground red chiles, sea salt, and dehydrated lime juice. This recipe calls for chili powder, but by all means, if you have Tajín, use it. Just cut back on the salt, as it's already in the blend.

Corn (maize)

Its diversity, versatility and nutritional properties have made it the protagonist of an infinity of Mexican dishes that highlight its flavor in different forms that cannot be missed.

White in color and firm in texture, its flavor is salty and milky. "Young" (or fresher) cotija cheese has been described as akin to a mild feta, while aged (añejo) cotija is more comparable in flavor to hard, aged cheeses like Parmesan.

U.S. corn production is almost exclusively of the yellow corn variety, with the majority used for purposes other than human consumption (e.g. feed, ethanol). In contrast, Mexico produces mainly white corn, and a greater share of Mexican corn than U.S. corn is used for food.

The taste is different. Corn was domesticated right here in Mexico. For thousands of years, farmers here carefully mixed varieties of maize in small plots of land. But globalization made American yellow corn more common because it's so cheap.