Elote (Mexican Street Corn)
Charred ears of corn slathered with creamy mayo, tangy crema, and crumbled cotija cheese, then dusted with chili powder and a bright squeeze of lime. This beloved Mexican street food is summer in every smoky, messy, glorious bite.
Ingredients
- 4 ears of corn, husked
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- ½ cup crumbled cotija cheese
- 1 tsp chili powder (or Tajin seasoning)
- ¼ cup chopped fresh cilantro
- 2 limes, halved
Method
- Preheat a grill to medium-high heat (or use a grill pan on the stove). Lightly oil the grates.
- Grill the corn, turning every 3 minutes, until charred in spots all around, about 10-12 minutes total.
- In a small bowl, mix the mayonnaise and crema together until smooth.
- As soon as the corn comes off the grill, brush or spread the mayo-crema mixture generously all over each ear.
- Roll the corn in crumbled cotija cheese, pressing to adhere. Sprinkle with chili powder and cilantro, and finish with a big squeeze of fresh lime juice. Serve immediately.
Chef's note: For esquites (off-the-cob version), cut the charred kernels off and toss everything together in a bowl. This is easier to eat and works great as a side dish or a taco topping.
Nutrition per serving
240kcal
8gprotein
22gcarbs
15gfat
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