Elote
Ingredients
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- 4 ears corn on the cob – husks and silk removed
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema
- 1 tbsp lime juice
- 1/4 tsp kosher salt
- 1/2 cup cotija cheese – finely crumbled
- 1 1/2 tsp chili powder
- lime – cut into wedges (for serving)
Instructions
1. Preheat a grill to medium-high heat (about 400–450°F).
2. In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, and kosher salt until smooth; set aside.
3. Grill the corn over direct heat, turning every 2–3 minutes, until the kernels are tender and charred in spots, 10–12 minutes.
4. Working while the corn is hot, spread the mayo–crema mixture all over each ear to coat.
5. Sprinkle the cotija evenly over the coated corn, then dust with the chili powder to taste.
6. Serve immediately with lime wedges for squeezing.
Elote is Mexico’s beloved street-corn on the cob, a juicy ear charred over live fire and lavishly dressed so every bite hits sweet, smoky, creamy, salty, and tangy at once. Warm kernels are coated with a rich mayo-crema layer, showered in crumbly, salty cotija, and finished with a lively dusting of ground chile and fresh lime. It’s finger food meant to be messy and satisfying, with bold flavors balanced by the natural sweetness of corn.
Sold by eloteros from carts and stalls across Mexico, elote has long been a quick, affordable snack woven into everyday urban life. The core format—grilled or fire-roasted corn dressed with mayo (or crema), cheese, chile, and lime—has remained consistent as it spread regionally and abroad. In the United States it’s often called “Mexican street corn,” while its off-the-cob counterpart is known as esquites; both trace their roots to the same street tradition and seasonal corn culture.