Elote (Mexican Street Corn)
Charred corn on the cob slathered with creamy mayo, tangy cotija cheese, chili, and lime — explosive Mexican street food.
Details
Ingredients
- 4 ears corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled (or feta)
- 1 tsp chili powder or Tajín
- 1/2 tsp cayenne pepper
- 2 tbsp fresh cilantro, chopped
- 2 limes, cut into wedges
- Salt to taste
Instructions
- 1
Grill corn over high heat (or under a broiler), turning occasionally, for 8-10 minutes until charred in spots all over.
- 2
Mix mayonnaise and sour cream together. Brush generously over each ear of hot corn.
- 3
Sprinkle with cotija cheese, chili powder, and cayenne.
- 4
Garnish with fresh cilantro and serve with lime wedges. Squeeze lime over the corn before eating.
About This Recipe
From the bustling streets of Mexico City to vibrant food festivals worldwide, Elote stands as an iconic testament to Mexican culinary genius. This celebration of sweet summer corn transforms a humble vegetable into an explosion of flavor and texture. The magic begins with charring the corn — whether grilled over an open flame, broiled until speckled with dark spots, or seared in a hot cast-iron pan — which caramelizes its natural sugars and imparts a smoky depth. This crucial step is followed by generously slathering each ear with a rich, tangy mixture of mayonnaise and sour cream, forming the perfect adhesive for the symphony of toppings. Crumbled cotija cheese, a salty and crumbly Mexican staple, is then liberally applied, its briny notes balancing the sweetness of the corn. A dusting of vibrant chili powder or the zesty punch of Tajín, along with a whisper of fiery cayenne, ignites the palate, while fresh cilantro adds herbaceous brightness. A final squeeze of tart lime juice cuts through the richness, tying all the elements together into an irresistible, handheld feast. While cotija is traditional, a good quality feta makes for an excellent substitute. Elote is more than just a snack; it's a sensory experience, perfect as a vibrant side for any grilled meal, tacos, or a festive gathering.
Tips & Tricks
- • For perfectly charred corn without a grill, use a heavy cast-iron skillet over medium-high heat. Turn the corn frequently until dark brown, slightly blistered spots appear on all sides, indicating concentrated sweetness and smoky flavor.
- • To enjoy all the flavors of elote off the cob, simply cut the kernels from the charred corn and mix them directly into the mayonnaise-sour cream mixture with all the seasonings. This 'Esquites' version is easier to eat and fantastic as a side salad.
- • The mayo-sour cream mixture can be prepared up to two days in advance and stored in the refrigerator, allowing the flavors to meld. Charred corn can also be made ahead and briefly reheated before dressing.
- • Serve elote as a show-stopping side dish alongside grilled meats like carne asada or pollo asado, or as a vibrant accompaniment to fish tacos. The creamy, spicy, and tangy profile complements a wide range of main courses.
Nutrition Facts
Per serving (approximate)