Elote (Mexican Street Corn)
Mexico's beloved street snack: grilled corn slathered with mayo and crema, rolled in crumbly cotija cheese, and dusted with chili powder and lime. Creamy, salty, tangy, and spicy in every bite — served on a stick to eat by hand.
Ingredients
- Corn · husked4 ears
- Mayonnaise3 tbsp
- Sour cream (crema) · or half and half with mayo3 tbsp
- Cotija cheese · crumbled, or feta/Parmesan0.5 cup
- Chili powder · or Tajin1 tsp
- Lime · juice and wedges1
- Cilantro · optional, chopped
- Butter · optional1 tbsp
Steps
- ⏲ 10 min
Grill or char the corn in a hot pan, turning, until spotted brown all over (or boil it).
- ⏲ 1 min
Stir the mayonnaise and sour cream together into a sauce.
- ⏲ 2 min
Brush the hot corn with a little butter, then coat it all over with the mayo-cream sauce.
- ⏲ 1 min
Roll the corn in the crumbled cotija so it sticks all over.
- ⏲ 1 min
Dust with chili powder and squeeze over the lime juice. Add cilantro if you like.
- ⏲ 1 min
Insert a stick or serve as is with lime wedges.
Tips & Variations
Variations
- Esquites: The kernels cut off and served in a cup with the juices, eaten with a spoon.
- Elote loco: Loaded with hot Cheetos and hot sauce.
- Extra cheesy: Add grated Parmesan.
- Milder: Use smoked paprika instead of chili.
Tips
- Char the corn until spotted for that smoky flavor.
- Coat it while hot so the toppings cling.
- No cotija? Feta or Parmesan stand in well.
- A dusting of Tajin (chili-lime salt) makes it more authentic.
- Add plenty of lime at the end — the acidity is key.
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