Elote (Mexican Street Corn)
Elote is a classic Mexican street food featuring char-grilled corn on the cob, generously coated with a creamy, tangy mix of mayonnaise, lime, and chili, and finished with crumbled cotija cheese. It offers a perfect balance of spice, creaminess, and that irresistible charred flavor.
Prep time: 10 minutesCook time: 10 minutesServes: 6
Ingredients
6 ears of corn
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled cotija cheese
1 lime, juiced
1 tablespoon chili powder
1 tablespoon chopped cilantro
Salt to taste
Lime wedges for serving
Instructions
1. Preheat your grill to medium-high heat.
2. Remove the husks and silk from the corn.
3. Grill the corn, turning occasionally, until charred in spots and tender, about 10 minutes.
4. In a bowl, mix the mayonnaise, sour cream, lime juice, and a pinch of salt.
5. Brush the warm corn with the mayo mixture until well coated.
6. Sprinkle the corn with chili powder and cotija cheese.
7. Garnish with chopped cilantro and serve with lime wedges.
Storage
Store leftover Elote in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, wrap the corn in aluminum foil and warm in a 350°F oven for about 10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
