Traditional Mexican Elote is more than just corn on the cob; it’s a vibrant, flavor-packed street food that will bring a touch of Mexico to your backyard barbecue. With its creamy, cheesy, and slightly spicy topping, it’s a dish that both surprises and delights with every bite.
Corn is the star of the show, providing a sweet and juicy base that pairs perfectly with the topping. Using fresh ears gives the best flavor and texture.
The mayonnaise and sour cream combination creates a rich, creamy coating that clings to the corn, enhancing its natural sweetness.
Cotija cheese is a crumbly Mexican cheese that adds a salty, tangy element, balancing the creaminess of the mayonnaise mixture.
Chili powder introduces a mild heat that complements the sweetness of the corn, while the lime juice provides a refreshing citrus kick.
Cilantro adds a burst of freshness and color, making the dish visually appealing and aromatic.
Elote is great on its own as a snack or side dish, but it pairs wonderfully with grilled meats like chicken or steak. For a full Mexican-themed meal, serve it alongside tacos or a fresh salad with avocado and tomatoes. A cold beer or margarita complements the flavors beautifully.
Start by preheating your grill to medium-high heat. This ensures that the corn will cook evenly and develop a nice char without burning. While the grill heats up, husk the corn if you haven't done so already.
Place the corn directly on the grill and let it cook for about 10 to 15 minutes. Turn the ears occasionally to get an even char on all sides. You're looking for a nice balance of cooked kernels with some charred spots for that smoky flavor.
While the corn is grilling, prepare the topping. In a bowl, mix together the mayonnaise, sour cream, and lime juice until smooth. This will be your creamy base that holds the cheese and seasonings.
Once the corn is done, remove it from the grill and let it cool slightly so you can handle it. Using a brush or a spoon, spread the mayonnaise mixture evenly over each ear of corn, making sure to cover all the kernels.
Next, sprinkle a generous amount of cotija cheese over the coated corn. The cheese will stick to the creamy mixture, creating a delicious crust.
Dust the corn with chili powder according to your taste, and season with a bit of salt and pepper to enhance the flavors.
Finally, garnish with fresh cilantro before serving. The vibrant green leaves add a nice pop of color and a fresh taste.
Share