Mexico City Elote
Elote is the quintessential Mexican street corn served on the cob slathered with creamy mayonnaise and rolled in crumbled cotija cheese. This smoky, tangy, and spicy snack is sold by vendors throughout Mexico City and is impossible to resist.
Grilled Mexican street corn coated in mayo, cotija cheese, chili powder, and lime.
Nutrition per serving
Ingredients
base
coating
topping
spice
garnish
Instructions
Grill the Corn
Preheat a grill or grill pan to medium-high heat. Place the shucked corn directly on the grates and grill for 12 to 15 minutes, turning every few minutes, until charred spots appear all over the cob.
Apply the Mayonnaise
Remove the corn from the grill and while it is still hot, spread about one tablespoon of mayonnaise evenly over each cob using a brush or the back of a spoon. Work quickly so the coating adheres well.
Add the Toppings
Roll each mayo-coated cob in the crumbled cotija cheese, pressing gently so it sticks. Sprinkle generously with chili powder and smoked paprika, ensuring even coverage on all sides.
Finish and Serve
Insert a wooden skewer or hold by the stalk and squeeze fresh lime juice over each cob. Serve immediately while hot for the best flavor and texture experience.
Substitutions
Common mistakes
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