Elote
Mexican Street Corn
A vibrant and flavorful Mexican street food classic. Grilled corn on the cob is generously coated in creamy mayonnaise, then rolled in salty cotija cheese and dusted with a hint of spicy chile powder, finished with a refreshing squeeze of lime.
🧂 Ingredients
- 4 Corn on the cob(Fresh, in their husks or husked)
- 120 ml Mayonnaise(Full-fat mayonnaise will yield the best flavor and texture.)
- 100 g Cotija cheese(Crumbled or finely grated. If unavailable, a firm, salty feta can be a substitute.)
- 2 tbsp Chile powder(Ancho chile powder or a Mexican blend is recommended for authentic flavor. Adjust to your spice preference.)
- 2 Lime(For juicing. You can also cut into wedges for serving.)
- 1/4 cup Fresh cilantro(Finely chopped, for garnish (optional))
- 2 tbsp Butter(For brushing corn before grilling (optional, but adds flavor))
👨🍳 Instructions
- 1
Prepare the grill: Preheat your grill to medium-high heat (approximately 200-230°C / 400-450°F). If using an outdoor grill, clean the grates well.
⏱️ 5 minutes - 2
Prepare the corn: If your corn is still in its husks, pull them back, remove the silk, and then pull the husks back up to cover the kernels. If husked, you can lightly brush the kernels with melted butter for extra flavor and to prevent sticking.
⏱️ 2 minutes - 3
Grill the corn: Place the corn directly on the preheated grill grates. Grill for about 12-15 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots. The husks (if used) should be slightly blackened and fragrant.
⏱️ 15 minutes - 4
Prepare toppings: While the corn grills, crumble the cotija cheese into a shallow dish or plate. Place the mayonnaise in a small bowl. Juice one of the limes.
⏱️ 3 minutes - 5
Assemble the elote: Once the corn is grilled to your liking, carefully remove it from the grill. Working quickly while the corn is still hot, spread a generous layer of mayonnaise evenly over the kernels of each cob using a spatula or brush. The heat will help the mayo spread smoothly.
⏱️ 2 minutes - 6
Coat with cheese: Immediately roll each mayonnaise-coated cob in the crumbled cotija cheese, pressing gently so the cheese adheres well. Ensure the entire cob is coated.
⏱️ 2 minutes - 7
Add final touches: Sprinkle the chile powder generously over the cheese-coated corn. Squeeze fresh lime juice over each cob. Garnish with chopped cilantro, if desired.
⏱️ 1 minute - 8
Serve: Serve the elote immediately, ideally with the cobs inserted into wooden skewers or popsicle sticks for easy handling.
⏱️ 1 minute
💡 Pro Tips
- ✓For best charring, ensure your grill is sufficiently hot before placing the corn.
- ✓The mayonnaise acts as a binder for the cotija cheese; apply it while the corn is hot.
- ✓Taste the chile powder before using to gauge its heat level and adjust the amount accordingly.
- ✓If you don't have a grill, you can char the corn under a broiler or in a hot cast-iron skillet.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Esquites: Prepare the elote as usual, but cut the corn kernels off the cob after grilling and mix them with the mayonnaise, cheese, chile, and lime in a bowl or cup. This is a popular way to serve elote as a side dish or appetizer.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the mayonnaise for extra heat.
- Creamy Twist: Mix a tablespoon of sour cream or crema mexicana into the mayonnaise for a richer coating.