Elote - Special Street Corn Sold Along the Boardwalk in California
A few years back, my daughter and I decided to take a foodie trip to Los Angeles, and Venice Beach was a must-see on our list. The boardwalk there is like a feast for the senses—street performers, colorful murals, and of course, the food. As we wandered past shops selling everything from vintage clothes to quirky souvenirs, the smell of grilling corn caught my attention. It was Elote, the famous Mexican street corn I had heard so much about. We grabbed a couple of ears, and the first bite was pure magic—sweet, smoky, creamy, and tangy all at once. That day, between the stunning views of the Pacific and the lively atmosphere, Venice Beach became one of our favorite spots. And the Elote? It was the perfect snack to enjoy while soaking in the sun and the vibrant energy of the boardwalk.
Did You Know?
Elote is a staple in Mexican cuisine, often sold by street vendors and enjoyed at festivals. The word "elote" comes from the Nahuatl word "elotitutl," which means tender cob. The combination of mayonnaise, lime juice, chili powder, and cheese creates a unique flavor profile that makes elote irresistible.
Yield: 4 servings
Ingredients:
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Fresh cilantro, chopped (for garnish)
Instructions:
Grill Corn: Preheat a grill to medium-high heat. Grill the corn for about 10-15 minutes, turning occasionally, until slightly charred and tender.
Personal Tip: For extra flavor, you can brush the corn with a little butter before grilling.
Prepare Sauce: In a small bowl, mix together the mayonnaise, sour cream, lime juice, and chili powder.
Personal Tip: Make the sauce ahead of time and let it chill in the fridge. It will develop even more flavor.
Coat Corn: Brush the grilled corn with the sauce mixture, then sprinkle with cotija cheese.
Personal Tip: Roll the corn in the cheese on a plate to make sure it’s evenly coated.
Serve: Garnish with chopped cilantro and extra chili powder if desired. Serve immediately.
Personal Tip: Serve with lime wedges on the side for an extra burst of tangy flavor.
Nutritional Information (Per Serving): Calories: 180, Protein: 6g, Carbohydrates: 22g, Fiber: 3g, Net Carbohydrates: 19g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 250mg, Sugars: 6g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
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Choosing Corn: Use fresh, sweet corn for the best flavor. If fresh corn is not available, frozen corn on the cob can be a good substitute.
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Mayonnaise Substitute: For a lighter version, use Greek yogurt instead of mayonnaise.
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Cheese Options: If cotija cheese is not available, feta cheese or Parmesan can be used as a substitute.
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Spice Level: Adjust the amount of chili powder to your taste. You can also add a pinch of cayenne pepper for extra heat.
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Grilling Tips: For a smoky flavor, you can wrap the corn in foil before grilling. This will also help keep the corn tender.
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Serving Suggestions: Elote is perfect as a side dish for barbecues, picnics, or Mexican-themed meals. It pairs well with grilled meats and salads.
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Cost-Saving Tips: Buy corn when it is in season and on sale. Cotija cheese can be found at most grocery stores in the cheese or Hispanic foods section.
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Enhancing Flavor: Add a sprinkle of smoked paprika or a drizzle of hot sauce for an extra kick.
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Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
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Presentation: Serve elote on a large platter with lime wedges for a festive presentation.
Different Types of Corn
Corn is a versatile crop with many varieties, each offering unique flavors and uses. Sweet corn, the most common type, is what you typically find in supermarkets and is perfect for grilling and making elote. Dent corn, also known as field corn, is often used for making cornmeal and tortillas. Flint corn, or Indian corn, has a hard outer shell and is used for making popcorn and hominy. There’s also blue corn, which is prized for its antioxidant properties and used in traditional dishes like blue corn tortillas. Each type of corn brings its own texture and flavor to the table, making it a staple in cuisines around the world.