Hello Mexican dish lovers! We’re back with another delicate recipe that will leave your taste buds stunned! Read on and don’t miss out.

Elote Chorreado is a Latin American street snack and in this article we’ll be discussing all you need to know about and making it.

Elote chorreado (chorreado means that it’s dipped in a sauce) is one of the most popular street food snacks in Mexico. Corn on the cob, smothered with melty cheese and spicy mayonnaise and drizzled with lime juice – what’s not to love? It’s absolutely perfect to eat on an early summer day when you want something delicious but refreshing at the same time! Here’s how to make elote chorreado at home – so delicious!.

What is Elote Chorreado?

Elote chorreado is a traditional Mexican street food made of roasted or grilled corn on the cob slathered in mayonnaise, cotija cheese and chili powder. The history of elote chorreado is unclear; some say it originated in Jalisco and others say it came from Puebla.

In any case, this dish is one that has been around for generations. “Elote” is derived from the Nahuatl word for corn, and “chorreado” means “drizzled.” This dish is made by softening corn in water, then adding milk, cheese, and spices. It is commonly served as a street food or snack with a side of sour cream or salsa and can be found at many fairs and carnivals.

Elote chorreado, also known as elote con queso in its full name, is a delicious Mexican dish consisting of corn on the cob covered in melted cheese and drizzled with mayonnaise and chili powder.

To make elote chorreado, one must first boil or grill a fresh ear of corn before slathering it with mayonnaise and sour cream. Then, the corn should be sprinkled liberally with grated cotija cheese. There are also recipes that use cotija plus queso asadero (a milder form of cheddar) mixed together for an added punch of flavor. Finally, add more grated cotija cheese on top and sprinkle some chopped onion and cilantro over everything to give your dish an authentic touch.

The rich gooeyness of the corn and cheese, combined with the fiery punch of the chili powder and cooling effects of the mayonnaise make this dish extremely addictive, which results in it being quite popular in Mexico as well as abroad. Although elote chorreado can be bought at many restaurants throughout Mexico, it’s simple enough to make yourself at home!

Ingredients needed for Elote Chorreado

• 4 ears of corn
• 1/4 cup mayonnaise
• 1/2 cup cotija cheese
• 1 lime, quartered
• Hot sauce (such as Valentina or Tapatio)
• Chili powder (such as Tajin or ancho chile)
• Wooden sticks

How to Make Elote Chorreado Step by Step

1. A large pot of water should be brought to a boil. Remove the silk and stalk from the corn and shuck it. Cook for 5 minutes, then remove the corn from the water.
2. Insert a wooden stick into the core of the corn when it is cool enough to touch but still warm.
3. Brush corn with 1 tablespoon mayonnaise, then top with 2 tablespoons cheese and a wedge of lime. To taste, add hot sauce and chili powder.
4. Serve with the remaining ears of corn.

The most common elote chorreado variation is with cotija cheese and mayonnaise. Other variations include using queso blanco or queso fresco, which are white cheeses that are crumbly like feta. Using another type of cheese will give you a different flavor profile and make your elote chorreado unique to you!

Recipe Video: How to Make Elote Chorreado