🌽Mexican Street Corn Recipe: Grilled Elote and Esquites

What is Mexican street corn (elote)?

Elote is the Mexican Spanish word for an ear of fresh corn, and it comes from Nahuatl. Elote preparado, what most people in the U.S. call Mexican street corn, is that ear boiled in salted water or grilled over charcoal, with a stick pushed into one end, then coated in everything good: mayo, crema, grated cheese, chile powder and lime. Some people brush on butter first; others finish it with a few drops of hot sauce.

In Mexico it's sold from street carts, outside church on Sundays, at town fairs and in the plaza as the sun goes down. That's why, for anyone living far from home, the smell of grilled corn brings it all right back.

Elote vs. esquites: what's the difference?

They're topped almost the same way; what changes is how you eat them. Elote is eaten on the cob, bite by bite. Esquites are the kernels cut off the cob and simmered in a light broth with salt and, depending on the region, epazote, onion or chile. They're served in a cup with a little of the broth and the same toppings. In parts of Mexico they're called elote en vaso, and in the U.S. you'll sometimes see them as Mexican street corn salad.

• •Elote: on the cob, grilled or boiled, eaten by hand.
• •Esquites: kernels in a little broth, served in a cup with a spoon.
• •The toppings are identical, so one shopping trip covers both versions.

What goes on Mexican street corn?

The classic elote recipe is simple, and every ingredient earns its place. Fresh corn, cheese and limes come from your grocery store; the rest is Mexican pantry:

• •Fresh corn. Most corn in U.S. stores is sweet corn, which tends to be more tender and sweeter than the elote sold in Mexico. It works great and cooks faster.
• •Mayo and media crema. Mixed together, they make a creamy spread that's lighter than mayo alone.
• •Crumbled cotija: salty and dry, it breaks into fine crumbs that stick to the spread. If you can't find it, use queso añejo, finely crumbled queso fresco or grated Parmesan.
• •Chile powder. Elote chile powder has a medium heat that brings out the sweetness of the corn; Tajín adds a hit of lime and salt.
• •Lime, squeezed over at the end or rubbed all over the ear.
• •Valentina hot sauce, optional, a few drops for anyone who wants more heat.

Grilled or boiled: which elote is better?

Both are traditional, so it comes down to your craving. Grilled elote gets a smoky flavor and toasty kernels; boiled elote stays juicier and softer. Here's how to cook it with whatever you have at home:

• •Charcoal or gas grill: medium-high heat for 10 to 12 minutes, turning every couple of minutes until charred in spots all over.
• •Cast-iron skillet or griddle: medium-high heat for 10 to 15 minutes, turning often.
• •Boiled: in a pot of salted water for 5 to 8 minutes if it's grocery store sweet corn. Mexican elote, which is firmer, needs quite a bit longer.
• •Oven: under the broiler for 10 to 12 minutes, turning every 3 to 4 minutes.

on a charcoal or gas grill, medium-high heat

10 to 12 min

in a cast-iron skillet or griddle, medium-high heat

10 to 15 min

boiled in salted water, for grocery store sweet corn

5 to 8 min

in the oven, under the broiler

10 to 12 min

How do you make esquites?

Esquites are the fastest way to get that Mexican street corn flavor, especially on a weeknight. With canned corn kernels they're ready in about 10 minutes, no grill needed:

• •Drain 2 small cans of corn kernels (220 g, about 7.8 oz each).
• •In a skillet, melt 1 tablespoon of butter and soften 2 tablespoons of chopped onion, plus a chopped serrano if you like heat.
• •Add the corn, 1/2 cup of water, salt to taste and, if you can find it, a couple of epazote leaves. Simmer for 5 to 7 minutes.
• •Spoon into cups with a little of the broth and top with mayo, media crema, crumbled cheese, chile powder and lime.

What do you serve with Mexican street corn?

Mexican street corn is a snack all on its own, but it's also the best side for a carne asada, a taco night or game day. A few ideas:

• •At a carne asada: throw the corn on the grill next to the meat and set up a toppings bar so everyone dresses their own.
• •At a party: esquites in small cups are easier to serve than whole ears, especially for kids.
• •With snacks: some people crumble spicy chips over their esquites. If you like that kind of mashup, check out how to make Tostilocos and Dorilocos.
• •To drink: agua fresca de jamaica or horchata, or a michelada with a Tajín rim.

Where to buy Mexican street corn ingredients in the U.S.?

Fresh corn, cotija and limes are at your grocery store. What makes it taste like a street cart in Mexico is the rest: the mayo and media crema you grew up with, elote chile powder, Tajín and Valentina. At MexGoodies you'll find all of these original Mexican products, plus La Costeña canned corn for your esquites, and we ship anywhere in the U.S. in 3 to 7 days (Canada too).

Canned media crema keeps in the pantry until you open it, so it's worth having one on hand for whenever the craving hits.

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