Elotes: Mexican Style Street Corn

Today we're diving into the mouth-watering world of elotes, the beloved Mexican street corn that's captured the taste buds of foodies everywhere. With its rich history and cultural significance in Mexican cuisine, elotes has become a beloved staple on the streets of Mexico and beyond. From its humble beginnings as a simple snack sold by street vendors to its current status as a popular and sought-after dish, elotes has come a long way over the years. Let's explore the history and evolution of elotes, I'll share some alternative and creative recipes, plus, this slow cooker elotes dip recipe. So get your grill and slow cooker ready, let's make some Mexican Street Corn.

History and Origin of Elotes

Elotes, also known as Mexican street corn, has a long and rich history in Mexican cuisine. The dish has been a staple in Mexico for centuries, with evidence of corn being used as a food source dating back to pre-Columbian times.

In the Aztec empire, corn was considered a sacred crop and played a significant role in their diet. Aztecs would roast corn on the cob and grind it to make masa, the dough used to make tortillas and other traditional Mexican dishes.

Over time, elotes evolved from a simple roasted corn-on-the-cob snack to a more complex dish with various toppings and preparations. Street vendors in Mexico began selling elotes in the early 1900s, often dressed with mayonnaise, cheese, and chili powder.

How Elotes Has Evolved

Today, elotes can be found in many variations and can be prepared in different ways depending on the region. In Mexico, elotes are often sold on the street by vendors who grill the corn and serve it with various toppings such as butter, mayonnaise, cotija cheese, and chili powder.

In the United States, elotes have become increasingly popular, especially in areas with a significant Mexican-American population. Some vendors add even more toppings, such as bacon, avocado, and sour cream, to create unique and delicious variations of this classic dish.

Elotes are a popular food item at festivals and fairs, and they can be found on the menus of many restaurants specializing in Mexican cuisine. Some chefs have even put their spin on elotes by adding unexpected ingredients like truffle oil or lobster to create a more upscale version of this beloved street food.

Creative Elotes Variations

While traditional elotes are undoubtedly delicious, there's no shortage of creative and unique variations. Here are some mouth-watering options to consider:

1. Elote en Vaso - This variation of elotes is very similar to the recipe I am sharing today. Traditionally this elotes is served in a cup and layered with delicious toppings. Start by boiling corn and cutting it off the cob to make it. Then, mix the corn with mayonnaise, lime juice, and chili powder. Layer the corn mixture with crumbled cotija cheese, crushed tortilla chips, and hot sauce. Top it off with a lime wedge, and enjoy!
2. Elote Loco - This fun and flavorful version of elotes is a popular street food in Mexico. Start with boiled corn on the cob and smother it with mayonnaise, cotija cheese, and chili powder to make it. Then, add unexpected toppings like crumbled hot Cheetos, diced bacon, and a drizzle of hot sauce.
3. Elote con Chile - For a spicier version of elotes, try elote con chile. Grill or roast the corn, then spread it with a mixture of butter, chili powder, and lime juice. Sprinkle with more chili powder and cotija cheese before serving.

These variations are just the tip of the iceberg regarding creative elotes recipes. Other popular toppings include avocado, sour cream, and even chocolate. The possibilities are endless, so don't be afraid to get creative in the kitchen.

How to Make Mexican Style Street Corn

Ingredients

For this recipe I use a mix of pretty much all of the traditional ingredients with one caveat, cream cheese. This adds a bit more creaminess to the mix making it more of a dip or sauce.

Corn: I prefer to use fresh corn on the cob and then after cooking it, slicing off of the cob. This produces a much better texture and overall flavor than canned or frozen.

Cheese: The cheese is very important to the this recipe. Not only for the flavor profile but the texture as well. I like to use cream cheese to make this recipe creamier than normal, like I was saying above. I also use Cotija for its flavor profile. Just be sure to get the grated cotija, or grate it yourself if you can only find the block. At times, I have also mixed some freshly grated Parmesan cheese. Which is far from traditional, but adds a nice secondary flavor.

Mayonnaise: Very much a traditional ingredient to just about all Elotes recipes, this is what adds the richness and creaminess to the corn. It's an absolute must.

Seasonings and Spices: I like to use Kosher Salt, Chili Powder, and Cumin. Sometimes I'll also sneak a little Paprika in there. But that's completely up to you.

Extras: Although I have these listed as extras, these are essential to the flavor and presentation. I use freshly squeezed lime juice in the recipe and then garnish with cilantro and lime wedges.

Directions

Begin by prehating your grill to about 350°-400°f. Once the grill has come to temp add your ears of corn and allow then to lightly brown on one side.

Flip the corn over and allow it to brown on that side as well.

Once the corn is heated through and has some grill marks on two sides, remove the ears from the grill and cut the corn off the cob.

Now, in a small to medium sized slow cooker, add all of the remaining ingredients, stir to combine, and begin incorporating the roasted corn.

Turn the slow cooker to low and allow all of the cheese to begin to melt and for the mixture to become a sauce like texture before serving. Don't be afraid to remove the lid to stir the mixture. It can be very helpful to getting an even texture through out.

In Conclusion

Elotes, the world famous Mexican Style Street Corn can be made in many ways, with many different ingredients. One things for sure, I've never had elotes that I didn't like and I'm sure you'll be very happy with this recipe.

The smokiness from the grill and the creaminess from the cream cheese make this dish a go-to for many occasions.

Try serving it as a dip with tortilla chips, serving over tacos, fajitas, nachos, or even on a burrito bowl. I especially like pairing this with pulled pork or barbacoa street style tacos.

If you like this recipe then I'm sure you'll also Love these!

• Guacamole
• Pico de Gallo
• Pollo Asado
• Chalupa Recipe
• Charro Beans

Let me know in the comments how this recipe turned out for you and if you made any changes worth noting!

I appreciate you stopping into Chicken Fried Kitchen and as usual...

Happy Cooking!

-Jeremy

📖 Recipe