Elote is classic Mexican street food—grilled corn slathered in creamy, tangy, and spicy toppings, then finished with crumbled cheese and a squeeze of lime. It’s bold, messy, and totally irresistible!
Ingredients:
4 ears of corn, husked
2 tablespoons mayonnaise
2 tablespoons sour cream (or Mexican crema)
1 teaspoon chili powder (or Tajín seasoning)
½ cup Cotija cheese, crumbled
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped (optional)
Lime wedges, for serving
Salt, to taste
Instructions:
1. Grill the Corn:
Preheat a grill or grill pan to medium-high heat.
Place husked corn directly on the grill, turning occasionally until lightly charred on all sides (about 10–12 minutes).
2. Prepare the Creamy Sauce:
In a bowl, mix together mayonnaise, sour cream, lime juice, and a pinch of salt.
3. Assemble the Elote:
While the corn is still hot, brush or spread the creamy sauce all over each ear.
Sprinkle generously with crumbled Cotija cheese and chili powder.
Add fresh cilantro if desired, and serve with lime wedges for squeezing on top.
Tips:
No Grill? Roast the corn in the oven at 425°F (220°C) for 25–30 minutes, turning halfway.
Make it spicy: Add a dash of hot sauce or use spicy chili powder.
Alternative cheese: If you can’t find Cotija, use feta or Parmesan.
