Spicy Elote (also known as Mexican Street Corn) is a handheld treat designed for a nibble while strolling, browsing, and window shopping. Always a party for the palette, it brings to mind street festivals and early autumn celebrations. Make it at home during peak corn season, and enjoy a little bit of armchair traveling!
Longtime food stylist Ana Kelly dreamed this up during a photo session, making her, once again, the most popular person in the room.
What Are the Origins of Mexican Street Corn?
Mexican street corn’s origins connect to the widespread cultivation of corn in ancient Mesoamerica for thousands of years, making it a crucial ingredient in indigenous diets. Over time, citizens took to the practice of grilling or boiling fresh corn on the cob and then dressing it with readily available ingredients evolved. Vendors in urban centers like Mexico City specifically turned this simple food into a beloved snack by slathering it with mayonnaise or crema, cotija cheese, chili powder (or Tajín), and a squeeze of fresh lime juice.
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Spicy Mexican Street Corn
Description
We’re spicing up Mexican street corn with extra chipotle pepper.
Ingredients
- 6 to 8 ears of sweet corn
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup cilantro, finely minced
- 2 cloves garlic, finely minced
- ½ tsp chipotle pepper (less for milder taste, more for spicy!)
- 1 tsp lime zest
- 2 tbsp fresh Lime juice
- ½ cup queso fresco, crumbled
- Salt and black pepper to taste
- Extra lime wedges and cilantro leaves for use at table
Instructions
- Whisk together sour cream, mayonnaise, cilantro, garlic, chipotle, lime juice and lime zest. Add more chipotle for a kick. You might want to add a bit of salt and black pepper.
- Husk the corn, and grill gently until slightly charred on all sides. Slather the corn with sauce, squeeze the lime wedges over the cobs, and sprinkle with crumbled queso fresco and cilantro leaves. Enjoy!
Recipe and Styling by Ana Kelly
Photography by Adam Milliron
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