Elote-Mexican Street Corn

Having a son-in-law who grew up in Mexico has added an element of piquancy to our family. Although he is descended from grandparents who hailed from the same neck of the Transylvanian woods as my grandparents, nevertheless, his food preferences are Mexican. Chilaquiles always trump brisket. Elote (eh-LOH-teh), also known as Mexican street corn, is savory, sweet, crunchy, and creamy in every bite. Made with corn on the cob that is slathered with mayonnaise seasoned with chili powder, cumin and finely grated lime rind, it hits all the right flavor notes.

Elote-Mexican Street Corn

To make elote, I first cook the corn on the cob in a pot on the stove. It won’t come as a great surprise that the clever food scientists at Cook’s Illustrated magazine have taken all the guess work out of making consistently perfect corn on the cob. For best results, bring four quarts of water to a boil in a large pot. There is no need to add salt or sugar to the water. Tests have shown that neither is absorbed by the corn. Once the water comes to a boil, shut off the heat and drop six ears of corn (husks and silk removed) into the pot and cover it. Let the corn stand for ten minutes and up to thirty minutes. This method produces crisp, juicy corn every time. Once the corn is ready to eat, I throw it on to the grill for a minute or two to char it slightly. Enhanced with spicy mayo, the sweet and smoky flavored corn is irresistibly good and according to my favorite yerno (son-in-law for us gringos), the only way to enjoy corn on the cob.

Gather your ingredients. This recipe calls for Mexican chili powder. I used chipotle chili powder.

Shuck the corn (remove the silk and husks). Bring 4 quarts of water to boil in a large pot. When the water comes to a rolling boil shut the heat and drop 6 ears of corn into the pot. Put the lid on the pot and let the corn stand for at least 10 minutes and up to 30 minutes. While the corn is resting in the pot, grate the zest of a lime with a microplane grater. Combine the lime zest with the mayonnaise, chili powder and cumin. Stir to combine. I put the corn on the grill for a couple of minutes to allow it to char slightly. Slather the corn with the mayonnaise mixture before serving and enjoy!

Print Recipe

Elote-Mexican Street Corn

Vegetables and Sides

By Cook's Illustrated, Fine Cooking – Serves: 6

Prep Time: 5 minutes – Cooking Time: 10 minutes + 2 minutes grilling – Total Time: 17 minutes

Corn on the cob slathered with mayonnaise seasoned with chili powder, cumin and finely grated lime rind

Ingredients

• 6 ears of corn, husks and silk removed
• 1/4 cup mayonnaise
• 1 teaspoon finely grated lime zest
• 1/4 teaspoon chili powder (Mexican if available)
• 1/4 teaspoon cumin

Instructions

1

Shuck the corn (remove the silk and husks). Bring 4 quarts of water to boil in a large pot. When the water comes to a rolling boil shut the heat and drop 6 ears of corn into the pot. Put the lid on the pot and let the corn stand for at least 10 minutes and up to 30 minutes.

2

While the corn is resting in the pot, grate the zest of a lime with a microplane grater. Combine the lime zest with the mayonnaise, chili powder and cumin. Stir to combine.

3

Grill the corn for a couple of minutes to allow it to char slightly, if desired. Grilling enhances the appearance of the corn and adds a smoky flavor. Slather the corn with the mayonnaise mixture before serving.

Notes

The corn can be prepared in advanced and so can the mayonnaise spread. Char the corn before serving and top with the mayonnaise dressing.