Mexican Street Corn Elote
This iconic Mexican street corn is grilled until charred and then slathered in a creamy tangy mayo mixture topped with cotija cheese and chile powder. It is the kind of recipe that cannot be eaten politely and that is exactly what makes it so wonderful.
Grilled corn on the cob coated in spiced mayo, cotija cheese, and fresh lime juice.
Nutrition per serving
Ingredients
base
coating
topping
serving
Instructions
Grill the Corn
Preheat a grill or grill pan to medium-high heat. Place the husked corn directly on the grill grates. Cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the kernels are cooked through and have good char marks on all sides.
Prepare the Crema Coating
While the corn grills mix mayonnaise with a squeeze of lime juice and a pinch of salt in a small bowl until combined. Taste and adjust the lime level to your preference. The coating should be tangy enough to cut through the richness of the cheese.
Coat the Corn
Remove corn from the grill and immediately brush each ear generously with the mayonnaise mixture on all sides. Work quickly while the corn is still hot so the coating adheres well and soaks slightly into the charred kernels.
Add Toppings and Serve
Roll or sprinkle each coated ear with crumbled cotija cheese until well covered. Dust generously with ancho chile powder and top with fresh chopped cilantro. Serve immediately with extra lime wedges on the side and do not let it sit too long before eating.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.