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How to make Mexican Street Corn (Elote)

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I’m going to teach you how to make buttery Mexican Street Corn (Elote) at home with my family’s recipe. Any time corn is in season it becomes a staple at our home. One of the things that fascinates me about corn is how many ways there is to cook it. It seems like every family has their own way to prepare it. Corn is a great side dish but that doesn’t mean it can’t be the star of your meal! I hope you enjoy making it as much as my sous Chef and I enjoy eating it!

Chef Anthony’s Pro Tip #1 – Pick out the best looking pieces of the corn husk and wrap them with corn inside of the aluminum foil.

Chef Anthony’s Pro Tip #2 – Use plenty of Challenge butter on the corn before you wrap it in the aluminum foil.

Chef Anthony’s Pro Tip #3 – Have your grill/griddle nice and hot after you remove the corn from the foil. You just want to get a quick char on the corn.

6 pieces of fresh corn
2 tablespoons minced garlic
1 tablespoon sea salt
1 tablespoon fresh cracked pepper
1/2 cup Challenge Salted Butter
1 lime

 

Garnish

1 cup Mexican aioli (1/2 cup mayo, 1/4 cup sour cream, 1/4 cup Challenge cream cheese & a pinch of chopped cilantro mixed together)
1 cup grated Cojita Cheese or grated parmesan
1 tablespoon Tajin Cilantro Seasoning or chili powder
1 lime

Clean the fresh corn and make sure it is free of corn silk and husk. Cut off the very end of each piece so that is looks uniform. Keep a few of the best looking pieces of corn husk for later use.
Place a piece of aluminum foil (10”x10”) on the counter top for each piece of corn you are cooking. Place corn on top of the foil. Spread cold butter all over each piece of corn. The more butter you can spread the better it will taste :)! Sprinkle salt & pepper on all sides of the corn and finish by squirting fresh lime. Wrap your corn tightly with foil and place on hot grill/griddle for 20 minutes with the foil seam side up.
Once you have cooked your corn for 20 minutes in the foil remove it from the foil and grill for 2 minutes on each side to get the char flavor.Remove corn from grill and spread Mexican aioli liberally on each side of the corn. Sprinkle Tajin Cilantro Seasoning or chili powder & grated Cojita Cheese or grated parmesan on each side.
Enjoy!

By on June 26th, 2017

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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2 thoughts on “How to make Mexican Street Corn (Elote)”

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