Elote (Mexican Street Corn)

Name: Elote (Mexican Street Corn)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 ears of corn husks removed; 1 tbsp vegetable oil; 3 tbsp mayonnaise; 3 tbsp Mexican crema; sour cream; 1 clove garlic finely grated or minced; 2 tsp fresh lime juice; 0.25 tsp kosher salt; 0.5 cup cotija cheese finely crumbled; 1 tsp chili powder; 0.25 tsp smoked paprika; 0.25 tsp cayenne pepper optional, for extra heat; 2 whole limes cut into wedges; 2 tbsp fresh cilantro roughly chopped

Side25 min4 servingsEasy

About this recipe

Smoky, charred corn on the cob slathered in a creamy, tangy mayo-crema sauce, dusted with cotija cheese, chili powder, and a squeeze of fresh lime. This classic Mexican street food is bold, messy, and absolutely irresistible — ready in under 30 minutes and guaranteed to be the star of any cookout or weeknight dinner.

Instructions

1
Preheat your grill to ^[medium-high heat] (around ![400–450°F]). While the grill heats up, shuck the corn and remove all silk strands. Brush each ear lightly with vegetable oil.
2
Place the corn directly on the grill grates. Cook, turning every 2–3 minutes with tongs, until the kernels are tender and you have good char on all sides — about 10–12 minutes total. You want some dark, caramelized spots but not burnt kernels.
3
Remove the corn from the grill and let it rest for 1–2 minutes. It will be very hot — use tongs or insert a wooden skewer into the base of each cob for easy handling.
4
While the corn grills, combine the mayonnaise, Mexican crema, grated garlic, lime juice, and kosher salt in a small mixing bowl. Stir well until smooth and fully combined. Taste and adjust salt or lime juice as needed.
5
In a separate small mixing bowl, mix together the chili powder and paprika (and cayenne pepper if using). Set aside alongside the crumbled cotija cheese and lime wedges.
6
Using a pastry brush or a spoon, generously coat each ear of grilled corn all over with the mayo-crema sauce. Don't be shy — a thick, even coat is what makes elote so good.
7
Immediately roll or sprinkle each sauced ear in the crumbled cotija cheese, pressing lightly so it adheres. The cheese should stick easily to the creamy sauce.
8
Dust generously with the chili powder and paprika mixture. Finish with a squeeze of fresh lime juice and a scattering of chopped cilantro if using. Serve immediately with extra lime wedges on the side.

Elote (Mexican Street Corn)

Side25 min4 servingsEasy

About this recipe

Instructions

1
Preheat your grill to ^[medium-high heat] (around ![400–450°F]). While the grill heats up, shuck the corn and remove all silk strands. Brush each ear lightly with vegetable oil.
2
Place the corn directly on the grill grates. Cook, turning every 2–3 minutes with tongs, until the kernels are tender and you have good char on all sides — about 10–12 minutes total. You want some dark, caramelized spots but not burnt kernels.
3
Remove the corn from the grill and let it rest for 1–2 minutes. It will be very hot — use tongs or insert a wooden skewer into the base of each cob for easy handling.
4
While the corn grills, combine the mayonnaise, Mexican crema, grated garlic, lime juice, and kosher salt in a small mixing bowl. Stir well until smooth and fully combined. Taste and adjust salt or lime juice as needed.
5
In a separate small mixing bowl, mix together the chili powder and paprika (and cayenne pepper if using). Set aside alongside the crumbled cotija cheese and lime wedges.
6
Using a pastry brush or a spoon, generously coat each ear of grilled corn all over with the mayo-crema sauce. Don't be shy — a thick, even coat is what makes elote so good.
7
Immediately roll or sprinkle each sauced ear in the crumbled cotija cheese, pressing lightly so it adheres. The cheese should stick easily to the creamy sauce.
8
Dust generously with the chili powder and paprika mixture. Finish with a squeeze of fresh lime juice and a scattering of chopped cilantro if using. Serve immediately with extra lime wedges on the side.