Go Back

Elote (Mexican Street Corn)

A take on the common street food in Mexico City.
Cuisine: Mexican
Servings: 4 people

Ingredients

  • 2 cups fire roasted corn if using fresh corn, see note at bottom
  • 1 tbsp chili powder
  • 2 tbsp full fat greek yogurt or sour cream
  • 1 tbsp cumin powder
  • 1 fresh jalapeno diced
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro diced
  • pinch of salt
  • crumbled cotija cheese or feta

Instructions

  • Cover the corn in water and heat either on the stove or in the microwave until no longer frozen - just a couple minutes will do. It does not need to be hot.
  • In a small bowl, whisk together the yogurt, lime juice, cumin powder, chili powder, salt, and jalapeno.
  • Stir the mixture into the corn.
  • Add as much cotija/feta cheese as you want! I usually use about 1/4 cup
  • Add salt to taste, top with cilantro, and chill until ready to serve. This is best served cold.

Notes

If you are using fresh corn off the cob, heat a skillet to medium-high heat and add a little olive oil. Cook the kernels on the heat until they have browned a bit. Remove and allow to cool before continuing on.