Copycat Street Corn “Elote” with Smoky Chipotle Crema
This Copycat Street Corn "Elote" recipe offers a delicious, spicy twist on the traditional Mexican street food, perfect for bringing the energy of a Friday-night tailgate to your own kitchen.
Allergens
Dairy (Mayonnaise and Cotija Cheese), Eggs (Mayonnaise)
Ingredients
- 4 fresh corn on the cob, husks removed 2 tablespoons unsalted butter, melted 1/2 teaspoon ground cumin 1/4 teaspoon ground paprika 1/4 teaspoon ground black pepper 1/2 teaspoon kosher salt 1 cup mayonnaise 2 tablespoons sour cream 2 tablespoons fresh lime juice 1 teaspoon honey 1 chipotle chili in adobo sauce, minced 1/4 cup crumbled cotija cheese 1/4 cup chopped cilantro 2 lime wedges
Instructions
- Preheat a grill or grill pan to medium high heat. In a small bowl, mix together the cumin, paprika, black pepper, and kosher salt. Brush each corn cob with melted butter and then evenly sprinkle with the seasoning mixture.
- Grill the corn on all sides until it is lightly charred and tender, about 8 10 minutes total cooking time. Remove from heat and let cool slightly.
- In a medium bowl, combine the mayonnaise, sour cream, lime juice, honey, and minced chipotle chili. Stir until well mixed and smooth.
- Carefully slide a knife down the length of each corn cob to remove the kernels. Place the kernels in a large mixing bowl.
- Pour the smoky chipotle crema over the corn kernels, tossing gently to coat evenly. Top with crumbled cotija cheese and chopped cilantro.
- Serve immediately with lime wedges for squeezing over the top.
Chef’s Insight
To create an authentic street-food experience, play some lively music while preparing this dish and invite friends or family to enjoy it together.
Notes
To capture the true essence of this dish in your home kitchen, be sure to char the corn well and mix the crema evenly with the kernels. The combination of flavors will transport you to a bustling street-food stall or a beloved local restaurant.