[{"_1":2,"_122":-5,"_123":-5},"loaderData",{"_3":4,"_121":-5},"routes/search._index",{"_5":6,"_119":120},"posts",[7,71,89],{"_8":9,"_10":11,"_12":13,"_54":55,"_56":57,"_58":59,"_60":61,"_62":63,"_64":65,"_66":67,"_68":69,"_70":67},"fileName","Mexican Street Corn Elote","slug","mexican-street-corn-elote","frontmatter",{"_14":15,"_16":17,"_18":19,"_10":11,"_20":21,"_22":23,"_24":25,"_26":27,"_28":29,"_30":31,"_32":33,"_34":35,"_41":42,"_43":44,"_45":46,"_47":48,"_49":44,"_50":51,"_52":53},"title","Mexican Street Corn (Elote)","public",true,"date","2024-07-15T14:30:00Z","description","Charred corn slathered in creamy mayo, tangy lime, and chile powder—summer's most addictive street snack","category","side-dish","cuisine","Mexican","prep_time","10 minutes","cook_time","15 minutes","servings",4,"difficulty","easy","tags",[36,37,38,39,40],"corn","grilling","street-food","summer","vegetarian","visual_style","vibrant street-vendor aesthetic with neon-bright signage colors, bold shadows from harsh midday sun, authentic Mexican street cart atmosphere with weathered surfaces and hand-painted details, documentary-style photography capturing the genuine chaos and energy of a bustling mercado","cover","/_repo/medias/3bbdd404e2a55f7cb245fbee5397b3ff785690a44df7c4c0c170ef202dfa8fa8-md.webp","cover-xs","/_repo/medias/3bbdd404e2a55f7cb245fbee5397b3ff785690a44df7c4c0c170ef202dfa8fa8-xs.webp","cover-sm","/_repo/medias/3bbdd404e2a55f7cb245fbee5397b3ff785690a44df7c4c0c170ef202dfa8fa8-sm.webp","cover-md","cover-lg","/_repo/medias/3bbdd404e2a55f7cb245fbee5397b3ff785690a44df7c4c0c170ef202dfa8fa8-lg.webp","cover-xl","/_repo/medias/3bbdd404e2a55f7cb245fbee5397b3ff785690a44df7c4c0c170ef202dfa8fa8-xl.webp","firstParagraphText","Charred corn slathered in creamy mayo, tangy lime, and chile powder sounds like chaos until that first bite proves it's perfect summer logic. Sweet corn, rich crema, salty cheese, and gentle heat—each element amplifies the others until you understand why elote carts are always surrounded by crowds.","plain","Charred corn slathered in creamy mayo, tangy lime, and chile powder sounds like chaos until that first bite proves it's perfect summer logic. Sweet corn, rich crema, salty cheese, and gentle heat—each element amplifies the others until you understand why elote carts are always surrounded by crowds.That combination of smoky char, tangy crema, salty cheese, and that gentle heat from chile piquín? It's summer in Mexico captured on a stick. Now every time corn season rolls around, I'm out there recreating that cart experience in my backyard.Ingredients🌽 4 large ears of corn (husks removed)🥄 1/2 cup Mexican crema (or sour cream mixed with a splash of milk)🧄 2 cloves garlic, minced🧀 1/2 cup cotija cheese, crumbled (queso fresco works too)🌶️ 1 teaspoon chile piquín or chili powder🍋 2 limes, cut into wedges🧈 2 tablespoons mayonnaise🌿 2 tablespoons fresh cilantro, chopped🧂 Salt to taste🍢 4 wooden sticks or corn holdersGrilling corn processInstructionsGet that grill hot. You want medium-high heat here—hot enough to char the corn but not so aggressive that it burns before cooking through. If you don't have a grill, a cast iron pan works just fine.Prep your sauce while the grill heats. Mix the crema, mayo, and minced garlic in a small bowl. This creamy base is what makes elote so ridiculously good—it clings to every kernel and balances all that heat and tang.Skewer the corn. Push those wooden sticks right through the core—this makes everything easier to handle and more authentic to the street cart experience.Char those beauties. Grill the corn for 10-12 minutes, turning every few minutes. You want nice char marks all around, but don't stress about perfection. Street corn is supposed to look a little wild.The slather begins. While the corn is still hot, brush or slather each ear generously with that crema mixture. Don't be shy—this is not the time for moderation.Cheese shower. Roll or sprinkle each ear with crumbled cotija cheese. It should stick to the creamy coating like delicious, salty snow.Spice it up. Dust with chile piquín or chili powder. I like to be generous here too—that gentle heat is what makes this addictive.Finish with lime and cilantro. Squeeze lime juice all over and sprinkle with fresh cilantro. The lime brightens everything and cuts through the richness.Serving NotesServe immediately while the corn is still hot and the cheese is slightly melting. Hand out extra lime wedges and maybe some napkins—this gets wonderfully messy.If you want to go full street cart, set up a little station with extra toppings so people can customize their own. Some like extra chile, others want more lime.Remix IdeasElote Salad: Cut the kernels off the cob after grilling and toss with all the same ingredients for a fork-friendly version that's perfect for potlucks.Spicy Mayo Version: Mix sriracha or chipotle in adobo into your mayo for extra heat.Vegan Switch: Use vegan mayo and nutritional yeast instead of crema and cotija—still incredibly satisfying.The beauty of elote is its simplicity. Four ingredients doing exactly what they're supposed to do: smoky corn, creamy richness, salty cheese, and that perfect acidic bite. It's street food at its finest—unpretentious, satisfying, and absolutely essential for summer.Elote pairs beautifully with other Mexican favorites: serve it alongside Mexican Guacamole and Salsa Verde for dipping, or as a side to rich main dishes like Cochinita Pibil or Birria Tacos with Rich Consommé. Cool down afterwards with a glass of creamy Mexican Horchata.","html","

Charred corn slathered in creamy mayo, tangy lime, and chile powder sounds like chaos until that first bite proves it's perfect summer logic. Sweet corn, rich crema, salty cheese, and gentle heat—each element amplifies the others until you understand why elote carts are always surrounded by crowds.

That combination of smoky char, tangy crema, salty cheese, and that gentle heat from chile piquín? It's summer in Mexico captured on a stick. Now every time corn season rolls around, I'm out there recreating that cart experience in my backyard.

Ingredients

🌽 4 large ears of corn (husks removed)
\n🥄 1/2 cup Mexican crema (or sour cream mixed with a splash of milk)
\n🧄 2 cloves garlic, minced
\n🧀 1/2 cup cotija cheese, crumbled (queso fresco works too)
\n🌶️ 1 teaspoon chile piquín or chili powder
\n🍋 2 limes, cut into wedges
\n🧈 2 tablespoons mayonnaise
\n🌿 2 tablespoons fresh cilantro, chopped
\n🧂 Salt to taste
\n🍢 4 wooden sticks or corn holders

$\"Grilling$

Instructions

Get that grill hot. You want medium-high heat here—hot enough to char the corn but not so aggressive that it burns before cooking through. If you don't have a grill, a cast iron pan works just fine.

Prep your sauce while the grill heats. Mix the crema, mayo, and minced garlic in a small bowl. This creamy base is what makes elote so ridiculously good—it clings to every kernel and balances all that heat and tang.

Skewer the corn. Push those wooden sticks right through the core—this makes everything easier to handle and more authentic to the street cart experience.

Char those beauties. Grill the corn for 10-12 minutes, turning every few minutes. You want nice char marks all around, but don't stress about perfection. Street corn is supposed to look a little wild.

The slather begins. While the corn is still hot, brush or slather each ear generously with that crema mixture. Don't be shy—this is not the time for moderation.

Cheese shower. Roll or sprinkle each ear with crumbled cotija cheese. It should stick to the creamy coating like delicious, salty snow.

Spice it up. Dust with chile piquín or chili powder. I like to be generous here too—that gentle heat is what makes this addictive.

Finish with lime and cilantro. Squeeze lime juice all over and sprinkle with fresh cilantro. The lime brightens everything and cuts through the richness.

Serving Notes

Serve immediately while the corn is still hot and the cheese is slightly melting. Hand out extra lime wedges and maybe some napkins—this gets wonderfully messy.

If you want to go full street cart, set up a little station with extra toppings so people can customize their own. Some like extra chile, others want more lime.

Remix Ideas

Elote Salad: Cut the kernels off the cob after grilling and toss with all the same ingredients for a fork-friendly version that's perfect for potlucks.

Spicy Mayo Version: Mix sriracha or chipotle in adobo into your mayo for extra heat.

Vegan Switch: Use vegan mayo and nutritional yeast instead of crema and cotija—still incredibly satisfying.

The beauty of elote is its simplicity. Four ingredients doing exactly what they're supposed to do: smoky corn, creamy richness, salty cheese, and that perfect acidic bite. It's street food at its finest—unpretentious, satisfying, and absolutely essential for summer.

Elote pairs beautifully with other Mexican favorites: serve it alongside Mexican Guacamole and Salsa Verde for dipping, or as a side to rich main dishes like Cochinita Pibil or Birria Tacos with Rich Consommé. Cool down afterwards with a glass of creamy Mexican Horchata.

","toc",[],"originalFilePath","recipes/Mexican Street Corn Elote.md","firstImage","/_repo/medias/0910b39e979cb1885c53f7c54a2d14ac4ccf6a7004665528c8c396c988c90902-md.webp","rating",5,"reviewCount",1,"avgRating",{"_8":72,"_10":73,"_12":74,"_54":83,"_56":84,"_58":85,"_60":86,"_62":87,"_64":88},"About","about",{"_14":75,"_16":17,"_18":76,"_20":77,"_43":78,"_45":79,"_47":80,"_49":78,"_50":81,"_52":82},"About me","2024-08-10T00:00:00Z","Infos about this site","/_repo/medias/e2ff7cb5de41e2166df89d848dae217c687027edbc1a627eac3c8b08eeef489d-md.webp","/_repo/medias/e2ff7cb5de41e2166df89d848dae217c687027edbc1a627eac3c8b08eeef489d-xs.webp","/_repo/medias/e2ff7cb5de41e2166df89d848dae217c687027edbc1a627eac3c8b08eeef489d-sm.webp","/_repo/medias/e2ff7cb5de41e2166df89d848dae217c687027edbc1a627eac3c8b08eeef489d-lg.webp","/_repo/medias/e2ff7cb5de41e2166df89d848dae217c687027edbc1a627eac3c8b08eeef489d-xl.webp","This Ai-first cooking blog is bit different from others, for a couple of reasons.","Hi! I'm RaccookThis Ai-first cooking blog is bit different from others, for a couple of reasons.1. It's a singular takePart cooking reference, part conceptual art, part tech experiment, this site is a playground to explore what the future of what cooking assistant could be. AIs can't cook, can't taste and can't take photographs, but algorithms are nonetheless pretty good at synthetizing key ideas. This AI-first approach has many flaws and won't appeal to everyone.2. Everything is stolen (by AI)Aren't all recipes remixes? LLMs are really good at understanding patterns, and recipes are mostly just that: patterns of ingredients and instructions. Like most food blogs, we extensively use LLMs to draft and refines recipes. But, instead of being sneaky about it, we embrace it and try to push the possibilities.Kneading pizza dough3. Evolving contentCookbooks are amazing objects, but rather static. Surprisingly, most food blogs mostly emulate the cookbooks format with little to no interactive features. We'll try to continuously update and improve our recipes, but most importantly, we want to explore how we could interact with recipes in new ways.Poutine process4. Talk with recipesWe're not sure how we'll interact with recipes in the future, but we know scrolling recipes on tablets with dirty fingers while cooking is annoying. It's redious to combine recipes from different sources, check what's missing in your fridge, evaluate replacement ingredients or improvise a vegan variations. Here, you can chat with all recipes, ask about instructions, plating ideas, or healthier variations. Over time, we also plan to incorporate human feedback to make recipes and articles more collaborative.no ads5. No ads, no popup, no trackingSometimes it feels like the web has become a cesspool of popups and ads and cooking blogs are no exceptions, we designed the site to load fast and respect you privacy. It's just recipes! We believe you shouldn't have to read terms and conditions before cooking Dan Dan Noodles.Fresh fish preparation for ceviche6. Modern TechThis blog is build with repo.md, a modern tool to simplify blog editing. It works with markdown and plugs in other AI tools. The authors uses both commands (prompts) and manual content edits in Obsidian to publish the blog. We also use Repo.md to drive the Raccook chat bot and MCP server (if you wana talk food).Enjoy the recipes, I hope you'll like it here.Love,RaccookFresh fish preparation for ceviche","

Hi! I'm Raccook

This Ai-first cooking blog is bit different from others, for a couple of reasons.

1. It's a singular take

Part cooking reference, part conceptual art, part tech experiment, this site is a playground to explore what the future of what cooking assistant could be. AIs can't cook, can't taste and can't take photographs, but algorithms are nonetheless pretty good at synthetizing key ideas. This AI-first approach has many flaws and won't appeal to everyone.

2. Everything is stolen (by AI)

Aren't all recipes remixes? LLMs are really good at understanding patterns, and recipes are mostly just that: patterns of ingredients and instructions. Like most food blogs, we extensively use LLMs to draft and refines recipes. But, instead of being sneaky about it, we embrace it and try to push the possibilities.

$\"Kneading$

3. Evolving content

Cookbooks are amazing objects, but rather static. Surprisingly, most food blogs mostly emulate the cookbooks format with little to no interactive features. We'll try to continuously update and improve our recipes, but most importantly, we want to explore how we could interact with recipes in new ways.

$\"Poutine$

4. Talk with recipes

We're not sure how we'll interact with recipes in the future, but we know scrolling recipes on tablets with dirty fingers while cooking is annoying. It's redious to combine recipes from different sources, check what's missing in your fridge, evaluate replacement ingredients or improvise a vegan variations. Here, you can chat with all recipes, ask about instructions, plating ideas, or healthier variations. Over time, we also plan to incorporate human feedback to make recipes and articles more collaborative.

$\"no$

\n\n

Sometimes it feels like the web has become a cesspool of popups and ads and cooking blogs are no exceptions, we designed the site to load fast and respect you privacy. It's just recipes! We believe you shouldn't have to read terms and conditions before cooking Dan Dan Noodles.

$\"Fresh$

6. Modern Tech

This blog is build with repo.md, a modern tool to simplify blog editing. It works with markdown and plugs in other AI tools. The authors uses both commands (prompts) and manual content edits in Obsidian to publish the blog. We also use Repo.md to drive the Raccook chat bot and MCP server (if you wana talk food).

Enjoy the recipes, I hope you'll like it here.

Love,

Raccook

$\"Fresh$

",[],"articles/About.md","/_repo/medias/0b5fa76112161af4f325fd4954c0fa7ad0cdcde38579d5a69ff1b10184d9d888-md.webp",{"_8":90,"_10":91,"_12":92,"_54":113,"_56":114,"_58":115,"_60":116,"_62":117,"_64":118,"_66":67,"_68":69,"_70":67},"Mexican Horchata","mexican-horchata-rice-cinnamon-drink",{"_14":90,"_16":17,"_18":93,"_10":91,"_20":94,"_22":95,"_24":25,"_26":29,"_28":96,"_30":97,"_32":33,"_34":98,"_43":107,"_41":108,"_45":109,"_47":110,"_49":107,"_50":111,"_52":112},"2024-07-09T10:00:00Z","Creamy, cinnamon-scented rice drink that tastes like liquid comfort—Mexico's answer to those who think milk needs more personality","beverage","3 hours soaking",6,[99,100,101,102,103,104,105,106],"rice-drink","cinnamon","mexican","creamy","sweet","refreshing","traditional","vegan-option","/_repo/medias/49b5fcc4af2d88e93feb10f22d023a4c0f2c7535fb1fa331d6d3894c479233d2-md.webp","Mexican mercado creamy-cinnamon tones with warm golden lighting that emphasizes comfort and tradition, rustic wooden textures, and the inviting atmosphere of Mexican street food culture","/_repo/medias/49b5fcc4af2d88e93feb10f22d023a4c0f2c7535fb1fa331d6d3894c479233d2-xs.webp","/_repo/medias/49b5fcc4af2d88e93feb10f22d023a4c0f2c7535fb1fa331d6d3894c479233d2-sm.webp","/_repo/medias/49b5fcc4af2d88e93feb10f22d023a4c0f2c7535fb1fa331d6d3894c479233d2-lg.webp","/_repo/medias/49b5fcc4af2d88e93feb10f22d023a4c0f2c7535fb1fa331d6d3894c479233d2-xl.webp","Rice transformed into silk—that's the magic of horchata. What starts as humble grains soaking in water becomes something that tastes like cinnamon clouds got liquefied and decided to become the most comforting drink imaginable.","Rice transformed into silk—that's the magic of horchata. What starts as humble grains soaking in water becomes something that tastes like cinnamon clouds got liquefied and decided to become the most comforting drink imaginable.The secret is patience. Real horchata can't be rushed. The rice needs time to soften completely, the cinnamon needs time to infuse its warmth, and the almonds need time to release their richness. But once you taste horchata made from scratch, you'll understand why Mexican families guard their recipes like treasures.Ingredients🍚 1 cup long-grain white rice, uncooked💧 5 cups warm water, divided🥛 1 cup whole milk (or condensed milk for richer version)🌰 1/2 cup blanched almonds🥢 1 cinnamon stick (Mexican canela preferred)🍬 1/2 cup sugar, or to taste🍦 1 teaspoon vanilla extract🧂 Pinch of salt🥢 Ground cinnamon for serving🧊 Ice for servingInstructionsStart the soaking process. In a bowl, combine rice, almonds, and cinnamon stick. Pour 3 cups of warm water over the mixture and stir. Cover and let soak for at least 3 hours, but preferably 4-6 hours. The longer it soaks, the creamier your horchata will be.Horchata soaking processBlend thoroughly. Pour the entire soaking mixture (including the soaking water) into a blender. Blend on high speed for 60-90 seconds until the mixture is completely smooth and the rice is fully pulverized.Strain carefully. Pour the blended mixture through a fine-mesh strainer into a pitcher. Press the solids with a spoon to extract as much liquid as possible. For extra-smooth horchata, strain again through cheesecloth or a nut milk bag.Sweeten and flavor. Add the remaining 2 cups of water, milk, sugar, vanilla, and salt to the strained liquid. Stir until the sugar completely dissolves. Taste and adjust sweetness—horchata should be noticeably sweet but not cloying.Chill completely. Refrigerate for at least 2 hours until very cold. Horchata separates naturally, so always stir before serving.Serve traditionally. Fill glasses with ice, stir the horchata well, and pour over ice. Dust the top with ground cinnamon and serve with wide straws.Technique NotesThe soaking step is crucial—don't skip it or try to shorten it. Well-soaked rice blends into complete smoothness, while under-soaked rice creates a gritty texture.Some recipes call for condensed milk instead of regular milk and sugar. This creates a richer, more dessert-like horchata that's especially popular in restaurants.Traditional Mexican horchata uses canela (Ceylon cinnamon), which is sweeter and more delicate than the cassia cinnamon common in most supermarkets. If you can find it, it makes a difference.Storage & ServingHorchata keeps in the refrigerator for up to 3 days, but it separates constantly. Always stir or shake before serving—this is normal and expected.Serve horchata ice-cold in tall glasses. In Mexico, it's often served alongside spicy foods where its coolness and sweetness provide the perfect contrast.Remix IdeasCoconut horchata: Replace half the water with coconut milk for tropical richness.Chocolate horchata: Add 2 tablespoons of cocoa powder for a chocolate version.Spiced variation: Add a pinch of nutmeg or cardamom along with the cinnamon.Adult version: Add a splash of rum, Kahlua, or RumChata for cocktail hour.Vegan horchata: Use coconut milk or almond milk instead of dairy milk.Perfect horchata should taste like liquid cinnamon toast—creamy, sweet, warming, and comforting. It's the kind of drink that makes you slow down and savor, whether you're cooling off from spicy Mole Negro Oaxaqueño or rich Birria Tacos with Rich Consommé, or just treating yourself to something that tastes like a hug in a glass.Serve it alongside Mexican Guacamole and Mexican Street Corn Elote for the ultimate Mexican comfort food experience. The creamy sweetness provides the perfect counterpoint to spicy salsas like Salsa Verde or Fermented Salsa.","

Rice transformed into silk—that's the magic of horchata. What starts as humble grains soaking in water becomes something that tastes like cinnamon clouds got liquefied and decided to become the most comforting drink imaginable.

The secret is patience. Real horchata can't be rushed. The rice needs time to soften completely, the cinnamon needs time to infuse its warmth, and the almonds need time to release their richness. But once you taste horchata made from scratch, you'll understand why Mexican families guard their recipes like treasures.

Ingredients

🍚 1 cup long-grain white rice, uncooked
\n💧 5 cups warm water, divided
\n🥛 1 cup whole milk (or condensed milk for richer version)
\n🌰 1/2 cup blanched almonds
\n🥢 1 cinnamon stick (Mexican canela preferred)
\n🍬 1/2 cup sugar, or to taste
\n🍦 1 teaspoon vanilla extract
\n🧂 Pinch of salt
\n🥢 Ground cinnamon for serving
\n🧊 Ice for serving

Instructions

Start the soaking process. In a bowl, combine rice, almonds, and cinnamon stick. Pour 3 cups of warm water over the mixture and stir. Cover and let soak for at least 3 hours, but preferably 4-6 hours. The longer it soaks, the creamier your horchata will be.

$\"Horchata$

Blend thoroughly. Pour the entire soaking mixture (including the soaking water) into a blender. Blend on high speed for 60-90 seconds until the mixture is completely smooth and the rice is fully pulverized.

Strain carefully. Pour the blended mixture through a fine-mesh strainer into a pitcher. Press the solids with a spoon to extract as much liquid as possible. For extra-smooth horchata, strain again through cheesecloth or a nut milk bag.

Sweeten and flavor. Add the remaining 2 cups of water, milk, sugar, vanilla, and salt to the strained liquid. Stir until the sugar completely dissolves. Taste and adjust sweetness—horchata should be noticeably sweet but not cloying.

Chill completely. Refrigerate for at least 2 hours until very cold. Horchata separates naturally, so always stir before serving.

Serve traditionally. Fill glasses with ice, stir the horchata well, and pour over ice. Dust the top with ground cinnamon and serve with wide straws.

Technique Notes

The soaking step is crucial—don't skip it or try to shorten it. Well-soaked rice blends into complete smoothness, while under-soaked rice creates a gritty texture.

Some recipes call for condensed milk instead of regular milk and sugar. This creates a richer, more dessert-like horchata that's especially popular in restaurants.

Traditional Mexican horchata uses canela (Ceylon cinnamon), which is sweeter and more delicate than the cassia cinnamon common in most supermarkets. If you can find it, it makes a difference.

Storage & Serving

Horchata keeps in the refrigerator for up to 3 days, but it separates constantly. Always stir or shake before serving—this is normal and expected.

Serve horchata ice-cold in tall glasses. In Mexico, it's often served alongside spicy foods where its coolness and sweetness provide the perfect contrast.

Remix Ideas

Coconut horchata: Replace half the water with coconut milk for tropical richness.

Chocolate horchata: Add 2 tablespoons of cocoa powder for a chocolate version.

Spiced variation: Add a pinch of nutmeg or cardamom along with the cinnamon.

Adult version: Add a splash of rum, Kahlua, or RumChata for cocktail hour.

Vegan horchata: Use coconut milk or almond milk instead of dairy milk.

Perfect horchata should taste like liquid cinnamon toast—creamy, sweet, warming, and comforting. It's the kind of drink that makes you slow down and savor, whether you're cooling off from spicy Mole Negro Oaxaqueño or rich Birria Tacos with Rich Consommé, or just treating yourself to something that tastes like a hug in a glass.

Serve it alongside Mexican Guacamole and Mexican Street Corn Elote for the ultimate Mexican comfort food experience. The creamy sweetness provides the perfect counterpoint to spicy salsas like Salsa Verde or Fermented Salsa.

",[],"recipes/Mexican Horchata.md","/_repo/medias/f39ce061d963955aaa6e7bb2faa2703e5ae71c3ce5e09c31572498d3198886f8-md.webp","query","vegan","root","actionData","errors"]

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Mexican Street Corn (Elote)

About me

Mexican Horchata