35 minutes
Indulge in the vibrant flavors of Roasted Mexican Street Corn, a delicious twist on the classic elote. This recipe transforms simple ingredients into an irresistible blend of smoky, tangy, and savory notes, perfect for a festive side dish or a casual snack.
Ears Of Corn, husks removed
each
Unsalted Butter, cut into thin slices
tablespoons
Taco Seasoning
tablespoons
cups
Lime, juiced
each
Cotija Cheese, crumbled
cups
Minced Onion, minced
cups
Chopped Cilantro, chopped
cups
Lime Wedges, for serving
to taste
1. Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup. Remove the husks from the corn and rinse to clean any silk. Pat the corn dry. Cut the butter into thin slices for easy melting. Mince the onion and chop the cilantro for garnish. Mix the sour cream with lime juice until smooth and set aside.
2. Dress
Sprinkle the taco seasoning evenly over the corn and place them on a tray with the pads of butter on top.
3. Roast
Place the corn on the prepared baking sheet, and top each ear with butter slices. Roast in the oven for about 15-20 minutes, or until the corn is tender and starting to brown. Corn's natural sugars will caramelize in the heat, creating a sweet and savory flavor.
4. Finishing Ingredients
Remove the corn from the oven and transfer to a serving plate. While the corn is still hot, drizzle with the sour cream and lime mixture. The heat will help the sauce to slightly melt and coat the corn evenly. Sprinkle the crumbled cotija cheese, minced onion, and chopped cilantro over the top. The cheese adds a salty contrast, while the onion and cilantro offer fresh, herbaceous notes. Serve with lime wedges.
Kewpie mayo and soy sauce, toasted nori and sesame seeds, and teriyaki sauce.
Greek yogurt mixed with feta, oregano, and garnished with olives or capers.
Basil pesto, Parmesan, red pepper flakes, and lemon juice.
Mint-cilantro chutney with yogurt, crumbled paneer or queso fresco, and garam masala or chaat masala.
Use a blend of sour cream and Greek yogurt, possibly with chipotle pepper puree.
Choose fresh, in-season corn with bright green husks and moist silk. Look for ears with kernels going all the way up to the tip. Freshness is key to getting that sweet, juicy burst of flavor.
Elote is best served right off the grill while it's still warm. The heat helps the cheese to adhere and the crema to melt slightly, mingling the flavors beautifully.
Ensure you're getting a deep, even char without overcooking the kernels. Rotate the corn for an even caramelization. The char adds a depth of flavor that's unmistakable.
Consider peeling back the husks and removing the silk, but keeping the husks attached to use as a handle after cooking. This gives you those beautiful char marks and a smoky flavor that's essential to the dish.
Traditionally, cotija cheese is used, which is a salty, crumbly cheese that doesn't melt. If you can't find cotija, a good substitute is feta cheese, but aim for the less briny varieties.
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