Monday, April 28, 2014

Mexican Street Corn

The Spanish word for this corn is Elotes.  You can eat this corn right off the cob, but at fairs and festivals, at least in West Texas, the kernels are cut from the cob and mixed with the sauce and eaten out of a cup.

4 ears corn, with husks
1 C mayonnaise
1/2 C sour cream
Juice of one lime
2 teaspoons chili powder
1 teaspoon garlic powder
1/4 C crumbled Cotija (or shredded Parmesan cheese)
Salt & pepper, to taste
Cayenne pepper, to taste

Peel the husks of the corn back but don't remove them. Remove all of the strings and rinse.  Fold the husks back over the corn.  Soak the corn in the sink covered in water for about 20-30 minutes prior to cooking.  Preheat the oven to 350 degrees.  Place the corn on a sheet pan and roast about 40-45 minutes or until it's tender.

Mix the mayo, sour cream, lime juice, chili powder, garlic powder, salt and pepper, cayenne and Cotija or Parmesan cheese together.  Spread it on the corn if eating it off the cob or stir it together with the sauce if you are cutting the kernels off of the cob.


  1. When corn isn't really in season, I have used can corn and toasted in a skillet with a little butter & oil. Then I add remaining ingredients, many times prepared the day before. It has become one of my biggest requests!

    1. That is how it is served at a lot of markets and festivals in Texas. They sometimes call it corn in a cup.

    2. They call it crazy corn at the street vendors in Chicago!