Elote (Mexican Street Corn)
Sweet grilled corn slathered in a creamy lime crema, rolled in cotija cheese, and dusted with chile powder, just like the eloteros make it.
Ingredients
- 6 ears sweet corn husked
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- 1 garlic clove finely grated, optional
- ½ cup cotija cheese crumbled
- 1 teaspoon chile powder or Tajín plus more to taste
- 2 tablespoon fresh cilantro finely chopped
- 1 lime cut into wedges
- 6 wooden skewers optional
Instructions
- Grill the corn. Heat a grill or grill pan to medium high. Grill the corn, turning every few minutes, for 10 to 12 minutes, until charred in spots and tender.
- Mix the crema. While the corn grills, stir together the mayonnaise, crema, and grated garlic.
- Dress it. Insert a skewer into each ear if using. Brush each hot ear generously with the crema mixture so it clings to every kernel.
- Finish. Roll or sprinkle each ear with cotija, dust with chile powder or Tajín, and shower with cilantro. Serve right away with lime wedges to squeeze over the top.
Notes
No grill? Char the corn directly over a gas flame or under the broiler, turning often. For esquites, cut the kernels off and toss everything together in cups. Nutrition is an estimate per elote.