Elotes, or Mexican Street Corn, is corn on the cob dressed up with any or all of butter, mayonnaise, cheese and chile lime – a must for summer!
‘Tis the season for sweet corn – and boy, do we love a good ear of corn in this house.
In fact, I don’t know anyone who doesn’t love sweet corn. Chances are, if you are reading this recipe you love it just as much as we do, if not more.
Our local farmers market just got sweet corn this past week and we picked up over a dozen ears. About 15 years ago, we lived in California and each day around 4 or 5 p.m., the corn man would push a shopping cart down the street. He’d honk a bike horn, and we’d hand over $1 for him to stick an ear of corn on a stick and smother it with whatever we wanted.
From mayo to red chile, butter, parmesan and even sriracha sauce. It was the best.. and something we looked forward to every day.
Now we are in Arizona and that corn man is a faded memory.
I haven’t ever eaten elotes at breakfast but let me tell you that I haven’t ever seen my kids sit down fast enough. Their plates were clean.
Traditionally, we have always made corn on the grill or by boiling it on the stove. Just a few years ago, we picked up an Instant Pot in and haven’t looked back. Pile as many ears as you can possibly fit on a trivet into that pot and set the timer for 2 minutes at high pressure, with 2 C. water – it cooks up perfect.
See also: Corn on the Cob (Instant Pot)
Remove and set on a plate to cool ever so slightly. Then smother it. We’re talking butter, mayonnaise, red chile, parmesan cheese, chile lime seasoning and even salt.
Then eat until your heart is content. You’ll never go back to eating corn on the cob any other way.
Love this idea but want something less messy? Try Mexican Esquites (Corn in a Cup):