Mexican Street Corn

Step-by-Step Instructions
1. Grill or Roast the Corn
Grill method: Cook corn on a hot grill for 10-12 mins, turning occasionally, until charred in spots.

Stovetop method: Roast in a dry skillet over medium-high heat for 8-10 mins.

2. Slather with Mayo
Using a brush or spoon, coat each ear with mayonnaise.

3. Add Cheese & Spices
Roll corn in cotija cheese, then sprinkle with chili powder and smoked paprika.

4. Finish & Serve!
Squeeze lime juice over the top and garnish with cilantro.

Eat immediately (with plenty of napkins!).

Esquites (Cup-Style Mexican Corn)
Cut kernels off cooked corn into a bowl.

Mix with mayo, cheese, spices, and lime juice.

Top with extra cheese and serve with chips!

History & Cultural Significance
Origins: Elote dates back to Aztec times, where corn was a sacred crop.

Modern twist: The mayo-cheese-chili combo became popular in 20th-century Mexico City.

Where to find it: Sold by street vendors (eloteros) across Mexico and the U.S.

Pro Tips
🔹 For extra smokiness – Brush corn with butter before grilling.
🔹 Spice level – Adjust chili powder to taste.
🔹 Make ahead – Prep ingredients in advance; assemble fresh.

FAQs
Q: Can I make this vegan?

A: Yes! Use vegan mayo and omit cheese (or use nutritional yeast).

Q: What’s the best cheese substitute?
A: Feta works, but cotija is saltier and crumblier.

Q: How do I store leftovers?
A: Best eaten fresh, but refrigerate for 1-2 days (reheat gently).

Final Thoughts
Once you try authentic Mexican street corn, you’ll never go back to plain buttered corn! Sweet, smoky, creamy, and spicy—it’s pure street food magic.

Continued on the next page