Mexican Street Corn (Elote)
Elote is the quintessential street food of Mexico—a sensory explosion of sweet, salty, spicy, and creamy flavors. It starts with perfectly grilled corn, charred until the kernels are caramelized and slightly smoky. The corn is then slathered in a zesty 'Crema' mixture, rolled in salty Cotija cheese, and dusted with chili powder. The magic of Elote lies in the layering: the heat of the corn melts the cheese slightly, while the lime juice in the sauce cuts through the richness. It is messy, indulgent, and undeniably the most flavorful way to eat summer corn.
Chef's Secret: The 'Cotija' Secret: Cotija is a dry, crumbly Mexican cheese that doesn't melt easily. If you can't find it, a mixture of 70% Feta and 30% finely grated Parmesan is the closest flavor and texture match.
Ingredients
- Sweet Corn 4 ears
- Vegetable Oil 1 tbsp
- Mexican Crema 1/4 cup
- Mayonnaise 2 tbsp
- Lime 1/2
- Garlic 1 clove
- Cotija Cheese 1/2 cup
- Ancho Chili Powder 2 tsp
- Fresh Cilantro 2 tbsp
Instructions
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The Corn Prep: Remove the husks and silk from 4 large ears of sweet corn. Brush each ear lightly with vegetable oil. This helps the heat conduct evenly and prevents the kernels from drying out before they char.Expert Tip: If you have a gas stove, you can char the corn directly over the burner for a smoky, street-vendor flavor. If using a grill, high direct heat is essential to get those black 'popcorn' spots.
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The Char: Place the corn on a preheated grill (medium-high) or under a broiler. Rotate every 2-3 minutes until the corn is bright yellow and has deep brown/black charred spots all over.
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The Crema Base: In a small bowl, whisk 1/4 cup Mexican crema (or sour cream), 2 tbsp mayonnaise, 1 clove of minced garlic, and the juice of 1/2 lime.Expert Tip: The mayonnaise is the 'glue' that holds the cheese onto the corn. In Mexico, mayo is a standard ingredient for Elote because of its high fat content and ability to withstand the heat of the corn.
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The Cheese Station: Spread 1/2 cup of crumbled Cotija cheese on a large flat plate. Having this ready ensures you can coat the corn while it's still piping hot.
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The Slather: While the corn is still hot from the grill, use a brush or spatula to coat each ear generously with the crema mixture. Ensure every kernel is covered.
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The Roll: Roll the creamy corn ear in the Cotija cheese, pressing down slightly so the cheese sticks to the crema. The ear should be almost completely white from the cheese.
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The Spice: Dust each ear with 1/2 tsp of Ancho chili powder or Tajín seasoning. This provides a mild heat and a beautiful red contrast to the white cheese.Expert Tip: Tajín is a popular Mexican seasoning made of chili peppers, lime, and salt. It adds an extra 'zing' that perfectly complements the sweetness of the corn.
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Final Garnish: Sprinkle with finely chopped fresh cilantro and serve with an extra lime wedge for squeezing. Best enjoyed immediately while the corn is juicy and warm.
Nutrition Information
280
Calories
6g
Protein
32g
Carbs
16g
Fat