Description
Elote, also known as Mexican Street Corn, is a flavorful side dish consisting of corn on the cob slathered in a creamy mayo and Mexican crema sauce, then topped with crumbled Cotija cheese, chili powder, and a squeeze of fresh lime. Perfect for summer BBQs, potlucks, or as a tasty snack, this easy-to-make recipe brings authentic Mexican street food right to your table with minimal effort.
Ingredients
For the Corn
- 4 ears corn, husked
For the Sauce and Toppings
- 2 Tablespoons mayonnaise
- 2 Tablespoons Mexican crema or sour cream
- ½ cup Cotija cheese, freshly grated, or queso fresco
- Chili powder or Tajín, to taste
- 1 lime, quartered
- Fresh chopped cilantro, for garnish (optional)
- Melted butter, optional for brushing before grilling
Instructions
- Boil the Corn: Bring a large pot of salted water to a boil over medium-high heat. Add the husked ears of corn and cook until tender, about 10 minutes. Alternatively, you may cook the corn in an Instant Pot if desired.
- Optional Grilling: If you prefer a smoky flavor, brush the boiled corn with melted butter, then grill over medium heat until slightly charred on all sides.
- Prepare the Sauce: In a small bowl, mix the mayonnaise and Mexican crema (or sour cream) together until well combined.
- Coat the Corn: Spread a thin, even layer of the creamy sauce mixture all around each ear of corn while still warm to help it adhere.
- Add Toppings: Generously sprinkle freshly grated Cotija cheese over the coated corn, then dust with chili powder or Tajín according to your spice preference.
- Garnish and Serve: Optionally, sprinkle chopped cilantro on top, serve with lime wedges on the side for squeezing over the corn, and enjoy immediately while warm.
Notes
- Corn: White corn is traditionally used in Mexico, but yellow corn works equally well as a substitute.
- Cheese: Cotija cheese is the classic choice; if unavailable, finely grated Parmesan can be used as a replacement.
- Pro Tip: If using fresh husked corn, keep the stem attached as a handle. Alternatively, insert a long wooden skewer into one end before grilling or coating for easier eating.
- Esquites Variation: For a different presentation, make Esquites by cutting the corn off the cob and serving it in a cup with similar toppings.
- Make-Ahead: Cook the corn and cool, then refrigerate covered. Prepare the sauce and toppings separately and refrigerate. When ready to serve, brush corn with melted butter and briefly grill to char, then add toppings.
- Freezing: Blanch the corn briefly in boiling water, cool, then freeze in a safe container for up to 6 months. Thaw in fridge overnight, then brush with butter, grill briefly and apply toppings before serving.
