Mexican street corn is also known as elote or esquites. It is a delicious treat that can be served as a side or even an appetizer. It is super easy to make and truly delectable.
The beauty of Mexican street corn is that you can make it with fresh, frozen and even canned corn. Of course, fresh is always better, especially when it is in season and is ultra sweet and inexpensive.
One ingredient that you might not be able to find for this Mexican street corn recipe is Tajin. Tajin is a blend of chilies with lime and salt. But, no worries! I have included a little recipe for a substitute below.
Typically Mexican street corn is served in a glass but I am going to do so in a bowl. Please feel free to serve it however you like!
Make sure to add some lime wedges on the side so that you can enjoy these esquites.
Serve this Mexican street corn recipe with these delicious Tacos al Pastor
This is what you are going to need for this finger licking good treat –
About a cup of corn kernels — can be fresh or frozen
1 tablespoon mayonnaise
1 tablespoon Mexican crema or sour cream
1 tablespoon crumbled Cotija cheese — or any fresh, salty cheese Tajin — or substitute
Cook the corn kernels for 15 to 20 minutes, until cooked through but not mushy. Follow the instructions on the package for frozen corn.
Place half of the corn in a bowl or glass.
Squeeze some lime juice on top.
Add half of the mayonnaise, heavy cream and cheese. Sprinkle lightly with the Tajin.
Layer the rest of the corn on top and repeat — lime, mayo, cream, cheese, Tajin.
Serve and enjoy.
Tajin Substitute –
1 tablespoon red chili powder or paprika
1 teaspoon lime zest
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1/8th teaspoon sugar
Mix all ingredients well. Keep in a jar with a lid, in a cool dark place.