The first time I tried Mexican Elote my relationship with grilled corn was forever changed. Butter and salt can't compete when it comes to Mexican street corn covered in mayonnaise, lime juice, cilantro, chili powder and a hearty helping of cotija cheese. Texans, especially those who live in San Antonio agree, and this year the city is throwing the San Antonio Roasted Corn Festival to celebrate.
The San Antonio Roasted Corn Festival is Coming Soon
Hosted by El Chistoso Elotes and the EC FOOD Factory, the festival will take place on March 28 from 11 am-7 pm at Copernicus Park. Admission into the festival is free, which means you have more cash to spend on all the Mexican corn you can eat.
Along with traditional roasted ears of corn, vendors will also serve esquites, which is corn in a cup. The side dish is usually served with mayo, fresh lime juice, cheese, and a sprinkle of cayenne pepper. It's an easy way to enjoy the Mexican street food without making a mess.
Along with traditional Mexican grilled corn, vendors will also offer sweet corn topped with unique seasonings like Takis or Doritos chips. Non-corn items will also be available including sausage on a stick, chili mangos and fruit cups.
How to Make Mexican Elote
To begin, prepare your charcoal or gas grill to high heat. Remove the fresh corn husks from the cob. While heating, prepare the sauce by combining sour cream (or Mexican crema), mayo, kosher salt, Cotija or feta cheese, chili powder, garlic, and cilantro in a small bowl.
Grill corn and cook until the ears cooked through and charred and crispy in spots.
Coat the corn in sauce and sprinkle with additional cheese and paprika. Serve with lime wedges and fresh cilantro.
You can also cut the corn off the cob and serve this corn recipe as a corn salad.