This Maryland street corn elote recipe, also known as Chesapeake corn, is a popular side dish very similar to the traditional Mexican street corn. To make, simply grill fresh corn on the cob and then top with a mouth-watering blend of spices, including Old Bay seasoning, mayo, and cheese. With its bold flavors, this dish is the perfect addition to any barbecue or gathering. Whether you’re a fan of elote or are looking to try something new, Maryland street corn is sure to be a crowd-pleaser.
Easy Maryland Street Corn Elote Recipe
Ingredients
- 6 ears sweet corn, shucked
- ½ cup Mexican crema Sour cream will work if crema is not available
- ½ cup mayo
- ½ cup cilantro, chopped
- ½ cup cotija cheese Feta cheese will work, if cotija is not available
- 3 tbsp garlic, minced
- 2 tsp chipolte powder
- 2 tsp chili powder
- 2 tsp lime juice
- 1 tsp Old Bay seasoning
- 1 tsp lime zest
Instructions
- Preheat grill to 375 – 400°
- In a medium mixing bowl, blend all ingredients, except cotija cheese. Let rest
- Place shucked corn on grill grates. Rotate every 3 minutes until corn is golden-brown or lightly charred on all sides. Remove from grill
- Place corn on large serving plate. Liberally brush mixture on each corn on the cob. Sprinkle with cotija cheese. Serve immediately.
What is the difference between elote and traditional corn on the cob?
Elote and traditional corn on the cob are both ears of corn. However, the main difference between the two is the preparation and toppings.
Elote is a traditional Mexican street food. Fresh corn on the cob is grilled and coated with a mixture of mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. This creates a savory dish enjoyed as a snack or side dish.
Traditional corn on the cob is boiled or grilled, then topped with butter and salt. Serve as a side dish and a popular summertime food in American cuisine.
While both dishes feature corn on the cob as the main ingredient, the toppings and preparation methods are different, giving each dish its own unique flavor and style.
Substitute Ingredients
Cotija cheese has a great blend of texture and taste. Use Feta cheese as a substitute for cotija. Use sour cream to replace Mexican crema.
How to make street corn in the oven
Start by preheating the oven to 375F. Place the corn on a baking sheet and roast it in the oven for 20-25 minutes, turning occasionally. Adjust cooking time until slightly charred and cooked through.
Meanwhile, mix mayonnaise, sour cream, cotija, garlic, lime juice, chili powder, and a pinch of salt and pepper in a small bowl. Spread the mayonnaise mixture over the roasted corn and roll the corn in the crumbled cotija cheese.
Finally, garnish with cilantro and serve immediately. For a more charred look, you can broil it for the last few minutes in the oven; keep an eye on it as it can burn quickly.
What goes with Mexican street corn?
Elote goes well with grilled chicken or beef, and seafood such as crab, shrimp, and fish. The unique blend of spices and creams helps to create a great balance of flavors. Serve as a side dish, or eat it alone as a main course. The possibilities are endless.
How to store leftover street corn
To store and reheat leftover street corn, place it in an airtight container and refrigerate it. Street corn will last 3-4 days if properly refrigerated. When ready to reheat, place it on a baking sheet and bake it in the oven at 350º for 10-15 minutes or until heated.
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