Mexican · Free recipe
Elote (Mexican Street Corn)
Grilled corn on the cob slathered in a creamy, tangy sauce, rolled in salty cheese, and dusted with chili and lime. A messy, irresistible street snack.
Step 1
Heat a grill or grill pan to medium-high, or set a large skillet over medium-high heat on the stove.
Step 2
Place the corn directly on the grill or in the dry skillet.
Step 3
Cook the corn, turning every few minutes with tongs, for about 10 to 12 minutes total, until it is tender and charred with some browned kernels here and there. The char adds smoky flavor.
Step 4
While the corn cooks, stir together the mayonnaise and crema in a small bowl until smooth.
Step 5
Put the crumbled cotija cheese on a plate or shallow dish.
Step 6
When the corn is done, move it to a cutting board and let it cool just enough to handle, about 1 minute.
Step 7
If you want handles, leave the stem on or insert a wooden skewer into the flat end of each cob.
Step 8
Using a spoon or brush, coat each ear of corn all over with the mayonnaise-crema mixture.
Step 9
Immediately roll the coated corn in the cotija cheese so it sticks to the creamy sauce on all sides.
Step 10
Sprinkle each ear with chili powder and chopped cilantro.
Step 11
Serve right away with lime wedges to squeeze over the top and a little salt if desired.
Tips from the test kitchen
- For a bowl version (esquites), cut the kernels off and stir everything together.
- Cotija is traditional, but crumbled feta works in a pinch.
