{"id":299,"date":"2020-09-06T10:59:25","date_gmt":"2020-09-06T16:59:25","guid":{"rendered":"https:\/\/willfrantz.com\/staging\/6984\/?p=299"},"modified":"2020-11-06T11:54:13","modified_gmt":"2020-11-06T18:54:13","slug":"elotes-mexican-street-corn","status":"publish","type":"post","link":"https:\/\/willfrantz.com\/staging\/6984\/elotes-mexican-street-corn\/","title":{"rendered":"How to Make Elotes – Mexican Street Corn"},"content":{"rendered":"\n

To me, corn means the end of summer. Growing up in Lancaster, Pennsylvania, I was surrounded by corn fields. Late summer meant trips to the local market to buy delicious, fresh corn. Then we’d bring it home and eat it that night – the fresher the better.<\/p>\n\n\n\n

Corn on the cob is great. It really doesn’t need much. As long as you don’t overcook it, it’s pretty hard to screw up corn. That said, I also love elotes. It takes more work than the usual butter and salt, but it’s just so good.<\/p>\n\n\nJump to Recipe<\/a>\n\n\n

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Cooking the Corn<\/h2>\n\n\n\n

The first step in making elotes is to cook the corn. You can do this on a grill or in your oven. You just want a cooking method that’s hot and fast. The corn needs to brown without getting dry. This means that boiling is not the best because it won’t brown the corn, and slow cooking methods are out because they make the corn dry.<\/p>\n\n\n\n

So grilling or broiling it is.<\/p>\n\n\n\n

\"corn<\/figure><\/div>\n\n\n\n

If it’s an option for you, then grilling is preferred. It adds an extra element of flavor you just won’t get in an oven. For the same reason, a charcoal grill is preferred to a gas grill. It adds more flavor. That said, I find it a bit wasteful to light a bunch of charcoal just to grill a few ears of corn. So unless I already have the charcoal lit for some other reason, I fire up the propane or turn on the broiler.<\/p>\n\n\n\n

\"corn
I burnt the one on the right… Don’t let it get black.<\/figcaption><\/figure><\/div>\n\n\n\n

When cooking corn on a grill, your goal is to get it as hot as possible. So, either use a lot of charcoal or set the gas burners to full. Once the grill is roaring hot, lay the corn on the grill. Turn the corn every couple minutes until all sides have some nice browning. It should take 2-3 minutes per “side.”<\/p>\n\n\n\n

Just be careful and don’t let it burn. You’re looking for brown – not black.<\/p>\n\n\n\n

What if you don’t have a grill? Or want some elotes in January? Turn on the broiler.<\/p>\n\n\n\n

\"corn<\/a><\/figure><\/div>\n\n\n\n

A broiler is basically an upside-down grill. Move an oven rack to the highest spot, turn the broiler to high, and then put the corn directly under the heating element. It’s hard to predict how long this will take. It took 5 minutes per side under this broiler, but this broiler isn’t very hot. You really just have to keep an eye on it. Also, some ovens won’t let the broiler run if the door’s open, so you have to know your oven and watch closely.<\/p>\n\n\n\n

Elotes Sauce<\/h2>\n\n\n\n

Elotes sauce is super simple to make. Just mix together some mayonnaise, sour cream, cotija cheese, and hot sauce. When it comes to the hot sauce, just check the ingredients so you know what you’re eating.<\/p>\n\n\n\n

Cotija cheese is a crumbly, salty cheese. If you can’t find it, finely crumbled feta is a great substitute. Also, I know some people hate mayonnaise. If this applies to you, just leave it out and double the sour cream. You won’t notice much difference.<\/p>\n\n\n\n

Finishing the Elotes<\/h2>\n\n\n\n

Once you’ve cooked the corn and made the sauce, you’re good to go. Just put the corn on a plate and slather it with sauce. Top with some more crumbled cotija or some cilantro and go to town. It’s messy and delicious.<\/p>\n\n\n\n

\"elotes<\/a><\/figure><\/div>\n\n\n\n

What if you aren’t a fan of corn on the cob (ie, corn stuck in your teeth…)? Or maybe you want some elotes in the winter? No problem.<\/p>\n\n\n\n

Buy some organic, frozen corn kernels and add them to a heavy pan with a couple tablespoons of butter. Cook the kernels until they start to brown and pour them into a bowl. Combine the kernels with the sauce, top with extra cotija and some cilantro. Then squeeze a little lime juice on top.<\/p>\n\n\n\n

\"elotes<\/a><\/figure><\/div>\n\n\n\n

Serve alongside some great ribs<\/a> or with a tasty burrito<\/a>.<\/p>\n\n\n

<\/div>
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\"Elotes<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Elotes – Mexican Street Corn<\/h2>\n
<\/div>\n
A Mexican version of corn on the cob.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Side Dish, Snack<\/span><\/div>
Cuisine: <\/span>Mexican<\/span><\/div>
Keyword: <\/span>corn, Mexican, street food<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>