Elote (Esquites de Maíz Mexicano)
Side25 min4 porcionesFácilSobre esta receta
Elote es el amado alimento callejero mexicano de maíz a la parrilla cubierto con una mezcla cremosa, ácida y picante de mayonesa y crema, luego enrollado en queso cotija y espolvoreado con polvo de chili y limón. Esta versión clásica ofrece maíz ahumado y chamuscado con coberturas audaces y populares — es desordenado, irresistible, y listo en menos de 30 minutos.
Instrucciones
- 1
Preheat your grill to ^[medium-high heat] (around ![400–450°F]). While it heats, remove all husks and silk from the corn. Lightly brush each ear all over with vegetable oil.
- 2
Place the corn directly on the grill grates. Cook, turning every 3–4 minutes with tongs, until the corn is cooked through and has good char marks on all sides — about 12–15 minutes total.
- 3
While the corn grills, mix the mayonnaise, Mexican crema, grated garlic, lime juice, and salt together in a small mixing bowl until smooth. Taste and adjust salt or lime juice as needed.
- 4
Spread the crumbled cotija cheese out on a large flat plate. In a small mixing bowl, combine the chili powder and cayenne pepper (if using) and set aside.
- 5
Remove the corn from the grill. While still hot, use a pastry brush or spoon to generously coat each ear all over with the mayo-crema sauce.
- 6
Roll or press each sauced ear of corn into the cotija cheese on the plate, turning to coat all sides as evenly as possible.
- 7
Dust generously with the chili powder mixture. Sprinkle with fresh cilantro if using. Serve immediately with lime wedges on the side for squeezing over.
