DRAFT-Mexican Street Corn (Elotes)

Jump to Recipe Print Recipe

Mexican Street Corn (Elotes)

Experience a taste of New Mexico with our irresistible take on Mexican Street Corn, a dish that celebrates the vibrant flavors of the Southwest. This recipe brings together the smoky heat of Hatch green chile, the creamy tang of Cotija cheese, and the zest of lime, capturing the spirit of New Mexico’s rich culinary traditions. Whether you're grilling up a backyard barbecue or adding a twist to your weeknight dinner, this street corn is the perfect blend of spice, sweetness, and savory delight. One bite, and you'll be transported to a sunny day in New Mexico, where every dish tells a story of its own.
In Mexico, street vendors sell corn on the cob from carts like vendors in the U.S. sell hot dogs. This recipe is derived from “The Best of America’s Test Kitchen 2009” If possible, leave the stalks on the corn attached; they make nice handles when cooking and eating. The last time we prepared this recipe, we used our smoker and smoked the corn for about 25 minutes, then finished them off in the broiler with the mayo/cheese mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 6 ears Corn (husks and silks removed)
  • 1 tbsp Olive Oil
  • 1/2 cup Mayonnaise
  • 2 tbsp Fresh Cilantro (minced)
  • 1 clove Garlic (minced)
  • 1 tbsp Lime Juice (fresh squeezed if possible)
  • 1 tbsp Santa Fe Seasons Chile Blend
  • 1/4 cup Cotija cheese (crumbled)
  • 1 Lime (cut into wedges for serving)
  • Salt (to taste)
  • Pepper (to taste)

Instructions
 

  • Adjust oven rack to highest position or approximately 5 inches away from the broiler element and heat the broiler.
  • Brush corn on all sides with the olive oil and transfer to a foil lined baking sheet.
  • Broil the corn until well-browned on one side, about 10 minutes. Turn the corn over and broil until browned on the opposite side, about 10 minutes longer.
  • While the corn broils, stir the mayo, cilantro, lime juice, garlic, Santa Fe Seasons Chile Blend, and ¼ tsp salt together until uniform. Stir in the crumbled Cotija cheese and set aside.
  • Remove the corn from the oven and brush the corn on all sides with the mayo mixture.
  • Return to the broiler and broil the coated corn until the cheese coating is warm and slightly brown on top, about 1 minute then remove from oven.
  • Season with salt & pepper to taste.
  • Serve with the lime wedges and any remaining mayo mixture.
Keyword Hatch Chile, Mexican, New Mexican, Red Chile

Ingredients found in this recipe also found in our store: