Elote (Mexican Street Corn)

Elote (Mexican Street Corn)

Grilled corn charred at the edges, slathered in a tangy, creamy chile-lime coating.

Total 25 min Makes 4 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

Whole ears of corn are grilled until smoky and lightly charred, then coated in a creamy mayo-crema mixture and dusted with cotija cheese, chili powder, and lime. This classic Mexican street food balances sweet corn, tangy dairy, and a spicy kick, making it a favorite at cookouts and backyard gatherings.

Ingredients

  • 4 ears corn, husked
  • 1 tablespoon vegetable oil
  • 1/3 cup mayonnaise
  • 1/3 cup Mexican crema
  • 3/4 cup cotija cheese, finely crumbled, plus more for garnish
  • 1 teaspoon chili powder, plus more for garnish
  • 1/4 teaspoon cayenne pepper
  • 2 limes, cut into wedges
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 teaspoon salt

Method

  1. Preheat a grill to medium-high heat and brush the corn lightly with vegetable oil.

  2. Grill the corn, turning occasionally, until charred in spots and tender, about 12 to 15 minutes.

  3. While the corn grills, whisk together the mayonnaise, crema, chili powder, cayenne, and salt in a small bowl.

  4. Remove the corn from the grill and let cool slightly, about 3 minutes, until safe to handle.

  5. Brush or spread the mayo-crema mixture evenly over each ear of corn.

  6. Sprinkle the coated corn generously with cotija cheese, pressing lightly so it adheres.

  7. Dust with additional chili powder, scatter chopped cilantro over the top, and serve with lime wedges for squeezing.

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    Elote (Mexican Street Corn)

    Whole ears of corn are grilled until smoky and lightly charred, then coated in a creamy mayo-crema mixture and dusted with cotija cheese, chili powder, and lime. This classic Mexican street food balances sweet corn, tangy dairy, and a spicy kick, making it a favorite at cookouts and backyard gatherings.

    25 min 4 servings 285 cal

    Ingredients

    • 4 ears corn, husked
    • 1 tablespoon vegetable oil
    • 1/3 cup mayonnaise
    • 1/3 cup Mexican crema
    • 3/4 cup cotija cheese, finely crumbled, plus more for garnish
    • 1 teaspoon chili powder, plus more for garnish
    • 1/4 teaspoon cayenne pepper
    • 2 limes, cut into wedges
    • 2 tablespoons fresh cilantro, chopped
    • 1/4 teaspoon salt

    Method

    1. 1

      Preheat a grill to medium-high heat and brush the corn lightly with vegetable oil.

    2. 2

      Grill the corn, turning occasionally, until charred in spots and tender, about 12 to 15 minutes.

    3. 3

      While the corn grills, whisk together the mayonnaise, crema, chili powder, cayenne, and salt in a small bowl.

    4. 4

      Remove the corn from the grill and let cool slightly, about 3 minutes, until safe to handle.

    5. 5

      Brush or spread the mayo-crema mixture evenly over each ear of corn.

    6. 6

      Sprinkle the coated corn generously with cotija cheese, pressing lightly so it adheres.

    7. 7

      Dust with additional chili powder, scatter chopped cilantro over the top, and serve with lime wedges for squeezing.