Mexican Street Corn
Elote
Mexico's beloved street food — ears of corn grilled until slightly charred, slathered with a creamy mixture of mayo and crema, rolled in crumbled cotija cheese, dusted with chile powder, and finished with a squeeze of lime. Simple, messy, and absolutely irresistible.
Ingredients
- 4 pieces ears of corn (husked)
- 3 tbsp mayonnaise
- 3 tbsp Mexican crema🔄 Swap available
- 0.5 cup cotija cheese, crumbled🔄 Swap available
- 1 tsp chile powder (Tajín or ancho)
- 4 pieces lime wedges
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Grill corn over medium-high heat (or under a broiler), turning frequently, for 8–10 minutes until lightly charred on all sides.
- 2
Mix mayonnaise and Mexican crema together in a small bowl.
- 3
While corn is still hot, brush each ear generously with the mayo-crema mixture.
- 4
Roll the coated corn in crumbled cotija cheese, pressing gently so it sticks.
- 5
Sprinkle with chile powder and chopped cilantro. Serve immediately with a lime wedge for squeezing over.
Chef's Tips
Insert a wooden stick or chopstick into the base of each ear for easy eating. For esquites (the cup version), cut the kernels off the cob and serve the toppings mixed together in a cup with a spoon.
