Elotes Recipe (Mexican Street Corn)
Mexican street corn, also known as Elote, is an amazing food experience packed with bold flavors. Sweet corn is boiled and grilled, coated in a rich mayonnaise and crema sauce, and topped with tangy Cotija cheese and chili powder.
Ingredients
Produce & Base
- 4 ears Corn Husked entirely
- 2 Tablespoons Mayonnaise Provides a rich base
- 2 Tablespoons Mexican crema Or sour cream as a substitute
Toppings
- 1/2 cup Cotija cheese Freshly grated, or use queso fresco
- To taste Chili powder Or Tajin for extra tang
- 1 Lime Quartered for serving
- For garnish Fresh chopped cilantro Optional, but highly recommended
Instructions
- Fill a large, deep pot with clean water and toss a generous handful of salt into the water. Bring the water up to a rapid, rolling boil, carefully lower your husked cobs into the hot water, and let them cook undisturbed for about ten minutes.
- Once they are tender, carefully remove them from the boiling water. Place the warm cobs directly onto a hot grill pan or outdoor gas/charcoal grill. Turn them frequently until you get a gentle, patchy black char.
- Grab a small, clean mixing bowl and whisk the mayonnaise and Mexican crema together until perfectly smooth.
- Remove your charred cobs from the hot grill. While they are still warm, use a silicone pastry brush to spread a thin, even layer of the creamy mixture all around each ear.
- Sprinkle your freshly grated Cotija cheese very generously over the coated surface, rolling the cob gently to ensure complete cheese coverage.
- Dust the chili powder or Tajin seasoning lightly over the white cheese layer.
- Scatter fresh chopped cilantro over the top. Serve immediately alongside a fresh lime quarter.
Notes
Pro Tip: Leave the stem attached when husking! It acts as a natural handle, making the dish much easier and cleaner to eat. If the stems are gone, carefully insert a sturdy wooden skewer into the base of the cob before serving.