Elote: How to Make Authentic Mexican Street Corn at Home

Today is Cinco de Mayo and we're celebrating with a delicious recipe for elote. If you're unfamiliar, elote is an incredibly popular and delicious Mexican street food. It's a grilled corn on the cob dish that will make your head spin.

Patty Millay, from Owensboro, Kentucky, has whipped up this fantastic elote recipe. If you've never been adventurous enough to try making your own version of the dish, Patty's handy-dandy tips will guide you through it.

From Patty:

I had Elote' for the first time several years ago in Texas and then again in Louisville just last year. How on earth did I forget how delicious this is?!? This is an easy authentic recipe that brings out the best of flavors with only 8 ingredients! The prep is about 35 minutes, then you just refrigerate is until ready to garnish and serve! What more can you ask for!

ELOTE

6-8 ears of fresh corn (depending on how big your ears may be)

1/3 cup mayonnaise (light is fine)

1/2 cup sour cream (light is fine)

Juice of 2 limes

1 teaspoon chili powder

1 teaspoon salt

8 ounces of cotija cheese (finely chopped)

2 tablespoons of fresh cilantro (finely chopped)

DIRECTIONS:

Patty recommends pulling back the husks of the corn and then place it on your grill until the grill marks meet a medium golden brown. Then remove the corn and take the husks off. Cut the kernels from the cob and allow to cool.

Patty says, "It's cool and raining this afternoon, so the grill wasn't happening for me!" So, she shucked and washed the corn, then cut the kernels off in the kitchen. She used her iron skillet (spray with cooking spray) and roasted the corn on the stove. Pro tip- Stir very frequently - you can't walk away from this - it will burn quickly if unattended. Don't overcrowd your skillet. Patty did hers in three batches. The corn "came out great" and was really quick to roast.

While your corn cools, mix the dressing of mayonnaise, sour cream, lime juice, chili powder and salt. When the corn is well cooled, combine the corn in the dressing and refrigerate for at least 4 hours (overnight is fine too).

Chop your cilantro and store in the fridge in a sealed container. Patty admits that she's never used fresh cilantro in any recipe, but will in the future! She says, "The chopping produces the most abundant bouquet!" Crumble the cotija cheese and store it in the fridge in a separate sealed container.

When you are ready to serve, give the corn a good toss and add the cilantro and cotija cheese. Some advise to serve cold; Patty prefers to serve at room temperature. To each their own I suppose!

Important notes from Patty: Do not use canned corn or frozen corn. The water content and the sugars change in processing and your dish will be runny. Fresh corn is the ONLY way to go for a quality dish.

Patty adds, "Cutting corn off the cob with a knife is not in my best skill set but I have a very handy corn cutter that spins down the ear and the kernels literally fall off the cob." No waste and no mess!