One of my favorite childhood memories is passing the border to Mexico every other weekend to visit family. Every time, I saw the “Elote Man” (Corn Man) passing by the streets of Mexico, I would beg my parents to buy me a corn in a cup! Back then, they only cost about 8 -10 pesos or about $1 in USD.
Today, I’m sharing a simple recipe to make your own Mexican Street corn at the comfort of your home.
In Northern Mexico, Street Corn basic recipe consists of simply butter, salt, queso cotija, chilli powder, salsa, and lime. I’ve seen a lot of LA Elote Men selling corn in their “paleta carts” (popsicle carts) in the streets of San Fernando Valley, their corn taste exactly the same as the ones form Mexico, but people tend to like their corn with mayonnaise and that doesn’t taste good in my opinion.
Currently this is one of my pregnancy cravings: Mexican Elote!
- White Mexican Corn
- Queso Cotija
- Chili Powder (My favorite is the brand: Tajin)
- Wood Skewers
- Clean the corn, removing all husk hairs.
- IN a large tall pot, add water hallways to cover all the corns. Boil for about 1-2 hours in low-medium temperature until tender.
- If you want corn in the cob, let them cool a bit and add wood skewers to the corn.
- For corn in a cup, cover corn and let cool completely. Using a knife, carefully cut off the corn grains from the cob. In a small pot, add about a cup of water and heat up the corn with 3 tablespoons of butter, and salt to taste.
- How to serve your corn in a cup:
- In a cup, add corn halfways, about 1 teaspoon of queso cotija, a little lime juice and chili powder (if desired). Fill the rest of the cup with corn and add more queso cotija, a drizzle of lime juice and chili powder(if desired).
- How to serve your corn in the cob:
- Butter the corn all the way through, add salt, a drizzle of lime juice. Cover the corn in the cup completely with queso cotija and chili (powder if desired).