Matteo’s Recipes - Mexican Street Corn
Elote: Mexican Street Corn, Fire-Kissed Perfection
Ciao Ragazzi. There is something about food on the street. It is alive. It is immediate. It belongs to no one and to everyone. In Mexico, no street is complete without the scent of corn charring on the fire, the hiss of lime hitting hot kernels, the laughter of someone taking their first bite. Elote is simple. Corn, heat, smoke, and a handful of things to make it sing. But simple is often best.
Ingredients (Serves 4)
4 ears of corn, husked
1/2 cup mayonnaise
1/2 cup crema (or sour cream)
1 cup cotija cheese, crumbled
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon salt
1 lime, cut into wedges
Fresh cilantro, chopped (for garnish)
Wooden skewers or corn holders (optional)
Instructions
Fire and char – Heat a grill or open flame to medium-high. Place the corn directly over the fire. Let it blister, blacken, turn golden in places. Rotate occasionally. It should smell like the streets of Mexico City—sweet, smoky, a little wild.
The creamy coat – In a small bowl, mix the mayonnaise and crema until smooth. This is what makes the corn rich, decadent. Brush each ear of corn with this mixture while it’s still hot.
The seasoning – Roll the corn in crumbled cotija cheese. Dust it with smoked paprika, chili powder, and a pinch of salt. The flavors should balance—heat, salt, smoke, cream. Each bite should taste like summer.
Finish with lime – Squeeze fresh lime over the top. The acid wakes everything up, makes the flavors brighter. Add a sprinkle of cilantro for freshness.
Eat immediately – No waiting. No ceremony. Street food is meant to be eaten hot, fingers messy, flavors running down your chin. This is how you know it’s good.
Elote is a reminder that perfection is not in complexity, but in balance. The fire gives it depth, the cheese gives it salt, the lime gives it life. It is a dish that belongs outside, in the open air, where food tastes better and life feels simple.