Description
Follow these steps to make classic Mexican Street Corn, Elote, featuring grilled corn coated in a creamy, tangy sauce and topped with cheese and chili powder.
Ingredients
Scale
- 4 ears of fresh corn, husks removed
- 1/2 cup mayonnaise or Mexican crema
- 1/4 cup fresh lime juice
- 1 teaspoon chili powder (or TajÃn seasoning)
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Instructions
- Prepare the grill for medium-high heat. Lightly oil the grates.
- Place the corn directly on the grill grates. Grill for 10 to 15 minutes, turning occasionally, until the kernels are tender and lightly charred on all sides.
- While the corn grills, mix the mayonnaise (or crema), lime juice, and chili powder in a small bowl until smooth. This is your coating mixture.
- Remove the grilled corn from the heat.
- Working quickly, brush each ear of corn generously on all sides with the prepared coating mixture.
- Roll the coated corn immediately in the crumbled cotija cheese until fully covered.
- Sprinkle the chopped cilantro over the cheese.
- Serve immediately with extra lime wedges and salt, if desired.
Notes
- For a less smoky flavor, you can boil the corn until tender before applying the toppings.
- If you do not have cotija cheese, feta cheese is a suitable substitute.
- To make Esquites (off-the-cob version), cut the kernels off the cooked corn and mix them with the sauce and toppings in a bowl.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 10
- Cholesterol: 30