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Mexican street corn

Elotes

  • Author: Maura Wall Hernandez
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 2 servings 1x
  • Cuisine: Mexican

Description

A modern cooking method spin on a traditional Mexican street food. Elotes, also known as Mexican street corn, is a popular snack all over Mexico City and Central Mexico.


Scale

Ingredients

  • 2 corn cobs
  • 1 tablespoon butter, divided
  • 1/2 cup grated or crumbled cotija cheese
  • 1 teaspoon chile powder (piquin is traditional), or more to taste
  • 1/4 cup mayonnaise, or more to taste
  • 1 teaspoon lime juice (optional)
  • 2 tablespoons cilantro, finely chopped for garnishing

Instructions

  1. Remove husk and corn silk; wash thoroughly and pat dry. Place each corn cob on top of a piece of aluminum foil large enough to wrap the corn.
  2. Preheat your convection toaster oven to broil at 500ºF.
  3. Divide 1 tablespoon of butter in 4 pieces and place 2 on top of each corn cob. Tightly wrap and close the ends of the foil so no steam can escape.
  4. Place foil packets on the middle rack of the convection toaster oven and broil at 500ºF for 30 minutes.
  5. Carefully remove foil packets from oven. With oven mitts or a kitchen towel, gently open one end of the foil packet, facing away from you, until you can let enough steam escape to open the foil all the way to expose the corn. Repeat with second corn cob foil packet.
  6. Place the open foil packets back under the broiler for another 10 minutes, turning the corn cobs periodically to brown the corn (similar to the grill marks you would get from grilling corn).
  7. Remove from oven, and while still hot, use tongs to pick up each ear of corn and turn it on its side, with the cob end facing up. Use a sharp knife to pierce the end of the cob with an X, about 1 inch deep. Insert a popsicle stick into the X slit and push in a bit to secure it.
  8. In a small dish, combine 1/2 cup cotija cheese and 1 teaspoon of chile powder. Set aside.
  9. Flatten one piece of the aluminum foil and place both corn cobs on top. Slather the corn with the mayonnaise (or squeeze mayo on top, for easy cleanup!) and rotate the cobs against each other to spread the mayonnaise until evenly distributed. If using lime juice, either mix into the mayonnaise or squeeze over corn cobs once mayonnaise has been added.
  10. Finely chop two tablespoons cilantro and set aside.
  11. Sprinkle corn cobs with cotija cheese and chile powder mixture, and garnish with chopped cilantro.

Notes

If you don’t like to eat corn straight off the cob, you can also prepare the corn first and then cut from the cob to enjoy.