Elote (Mexican Street Corn)

Elote con un Toque Tropical (Mexican Street Corn with a Tropical Twist)

This recipe puts a Caribbean spin on the beloved Mexican street corn, infusing it with bright, tropical flavors.

Yields: 4 servings Prep time: 15 minutes Cook time: 15-20 minutes

Ingredients:

Corn: 4 ears of fresh corn, shucked
- Avoid: Using frozen or canned corn – the texture won’t be as good.
Coating:
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema (or sour cream)
- 1/4 cup crumbled Cotija cheese (or feta)
- 1/4 cup grated Parmesan cheese
- 1 lime, zested and juiced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon Tajín seasoning
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
Garnish:
- Additional crumbled Cotija or feta cheese
- 1 ripe mango, diced
- 1/2 red onion, thinly sliced
- Fresh cilantro leaves
- Lime wedges

Equipment:

Grill (preferred) or large skillet
Mixing bowl
Pastry brush or spoon

Instructions:

Prep the Grill/Skillet: Heat your grill to medium-high heat, or preheat a large skillet over medium heat.
Cook the Corn:
- Grill: Grill corn, turning occasionally, until kernels are lightly charred and tender (about 15-20 minutes).
- Skillet: Lightly coat the skillet with oil. Add corn and cook, turning often, until kernels are tender and lightly browned.
Make the Coating: While the corn cooks, combine mayonnaise, crema, Cotija, Parmesan, lime zest, lime juice, cilantro, Tajín, and cayenne (if using) in a bowl.
- Avoid: Overmixing the coating – you want it to be a bit chunky.
Coat the Corn: When corn is cooked, immediately brush it generously with the coating mixture.
Garnish: Top each ear of corn with extra Cotija, diced mango, red onion slices, and cilantro leaves. Serve with lime wedges on the side.

Tips & Alternatives:

Grilled Corn Alternative: If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) for about 20 minutes, turning halfway through.
Dairy-Free: Use a vegan mayonnaise and omit the cheeses. Top with a sprinkle of nutritional yeast for a cheesy flavor.
No Tajín: Use a mix of chili powder, salt, and dehydrated lime juice.
Toppings: Get creative! Add chopped jalapeño for heat, a drizzle of hot sauce, or even a sprinkle of chopped bacon.

Enjoy this unique twist on elote! The combination of salty, sweet, tangy, and spicy flavors is truly a taste sensation.

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