Introduction
Mexican cuisine is glorified in its colorful flavours, colorful ingredients and its rich culinary practices. Through the plethora of tasty foods available in Mexico streets, there is one that is simple and has a daring flavor: it is Mexican street corn or Elote.
Elote is a snack that is extremely popular and sold by street vendors in Mexico in markets, parks and at busy corners in the city. The Mexican street corn is often been used in the form of street food, but with simple ingredients, it can be made at home with ease
In this guide, you are going to learn how to make authentic Mexican street corn, learn about its cultural origin, as well as receive the tips on how to make sure that the taste and the texture are perfect each time.
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History of Mexican Street Corn
Thousands of years ago, corn became a major component of the Mexican cuisine. Mesoamerican indigenous people had long since started growing maize as a dependable source of food before the advent of modern cooking methods.
Mexican cooks developed various dishes out of corn as it became very common. Some of the examples of traditional foods made of corn are tortillas, tamales, and pozole.
The two dishes are both very popular in Mexico and have also acquired an international fame over the last few years.
Authentic Elote Ingredients
Mexican street corn only takes a few ingredients, which most of them are significant to the final taste.
Ingredients:
- Fresh corn on the cob 4 ears
- Mayonnaise 2 tablespoons
- Sour cream/ Mexican crema 2 tablespoons
- Cotija cheese crumbled 1/2 cup
- Chili powder 1 teaspoon
- Smoked paprika 1 teaspoon
- Lime
- Cut into wedges
- Fresh cilantro
- Salt to taste
Cotija cheese is a Mexican traditional cheese that has a salty and crumbly texture. In case cotija cheese is not available, feta cheese will be used to replace it.
Corn is best tasting fresh, and always in summer when corn is funnily sweet and tender.
Preparing the Corn
First take away the husks and silk of the corn. Rinse the corn under some cold water in order to remove the remaining fibers.
Get a grill or a grill pan preheated to medium-high heat. When one does not have a grill, it can also be done in a stovetop skillet.
Put the corn directly on the grill and cook it at a rate of approximately ten minutes. Turn the corn often, until it becomes turned on all sides to a light char.
The natural sweetness of the corn is made to taste better through grilling and the smoke taste, which is the characteristic of the real street corn.
When the corn is a bit golden with little char, take it off the grill and leave it to cool down a bit before adding toppings.
Preparing the Creamy Sauce
Grill the corn and make the topping which is creamy. Mayonnaise and sour cream or crema should be mixed together in a small bowl. A pinch of salt may be added and blended.
This is a creamy blend that is put as the base and aids other toppings in adhering to the corn. The sauce is very flavorful, and it works with the grilled smokiness.
Others add a pinch of garlic powder or lime zest to increase the flavor, as well. But classic recipes tend to leave the sauce simple as the corn is the main part of the meal.
Preparation of Mexican Street Corn
When the corn has cooled a little brush or spoon on the creamy sauce to every ear of corn. Sprinkle the crumbled cotija cheese over the corn to make the cheese adhere to the layer of the sauce.
Evenly sprinkle the powder with chili and smoked paprika. Squeezer Over the corn squeezer fresh lime juice to add brightness and acidity. Lastly add chopped cilantro to garnish and add flavor and color.
Add corn to the plate as soon as it is fresh and hot.
Another Style of serving: Esquites
You can make esquites in case you want an alternative version of the street corn but one that is not so messy. In order to prepare esquites, cut the kernels of the grilled corn off the cob with a sharp knife.
Pour the kernels into a bowl and add the ingredients as in the case of elote: mayonnaise, crema, cotija cheese, chili powder, and lime juice.
Pour the mixture in small cups using a spoon. This is usually sold by street sellers and it tastes the same yummy in a convenient pack.
Perfection Mexican Street Corn Tips
Fresh corn should be used where possible. Corns that are fresh have sweeter taste and better texture. Do not overcook the corn. The kernels might be made dry or tough by over cooking.
Add a lot of lime juice to make the creamy sauce more substantial. Outdoor grilling Charcoal grills are the most flavorful in terms of the smoky flavor. Eat right after it has been cooked to taste and feel the best.
Common Mistakes to Avoid
Among the errors that are made is the omission of the grilling process. Corn that is boiled will not have the same smoky taste like the traditional street corn.
Using excess amount of sauce is also another error. An abundance of sauce is liable of drowning out the inherent sweetness of the corn.
Flavor also depends on the use of low quality cheese. Authenticity in taste is best offered by cotija cheese.
And lastly, the forgetting of the lime juice will leave the dish devoid of the bright acidity that makes the dish well balanced.
Conclusion
Mexican street corn is another one of the most tasty and most liked snacks in Mexican cuisine. The mixture of grilled corn, creamy sauce, cheese, and spices gives it a rare taste and texture.
With fresh ingredients and some classic methods, it is possible to make the traditional Mexican street corn in your kitchen.
After having had a taste of this recipe, you may soon find yourself including it as one of your meals, particularly when it is hot outside and you are having a barbecue.