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Elote Recipe
Elote: Mexican Grilled Corn on the Cob
Elote is a popular Mexican street food featuring grilled corn on the cob slathered with a creamy sauce and sprinkled with cheese.
Yields: 4 servings Prep time: 10 minutes Cook time: 15-20 minutes
Ingredients
- 4 ears fresh corn on the cob, husked and silks removed
- 1/4 cup (60ml) mayonnaise
- 1/4 cup (60ml) Mexican crema or sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup (60ml) grated cotija cheese or queso fresco
- Chopped cilantro, for garnish
- Lime wedges, for serving
Method
- Grill the Corn: Grill the corn over medium heat, turning frequently, until lightly charred all over.
- Make the Sauce: In a small bowl, whisk together mayonnaise, crema, lime juice, chili powder, cumin, garlic powder, and salt.
- Assemble: Brush the grilled corn generously with the mayonnaise mixture. Sprinkle with cotija cheese, cilantro, and a pinch of chili powder.
- Serve: Serve immediately with lime wedges for squeezing.
Tips:
- For extra flavour, add a pinch of smoked paprika or chipotle powder to the mayonnaise mixture.
- You can also add chopped jalapeños or serrano peppers for some heat.
- If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) for 20-25 minutes, turning occasionally.
- For a vegetarian option, use vegan mayonnaise and a plant-based cheese.
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