📝 About This Recipe
Transport your taste buds to the vibrant street corners of Mexico City with this quintessential summer classic. This Elote features sweet corn on the cob, charred to smoky perfection over an open flame and slathered in a creamy, zesty lime-infused crema. Topped with salty Cotija cheese and a kick of chili powder, it offers a harmonious balance of sweet, savory, tangy, and spicy flavors in every bite.
🥗 Ingredients
The Corn
- 4 ears Sweet Corn (shucked and cleaned of silks)
- 1 tablespoon Vegetable Oil (for brushing the corn)
- 1/2 teaspoon Kosher Salt (to season the corn while grilling)
The Creamy Spread
- 1/4 cup Mayonnaise (high quality, full fat preferred)
- 1/4 cup Mexican Crema (can substitute with sour cream)
- 1 clove Garlic (finely minced or pressed)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 teaspoon Ancho Chili Powder (for a deep, smoky undertone)
The Toppings & Garnish
- 1/2 cup Cotija Cheese (finely crumbled)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Tajín Clásico Seasoning (or more to taste)
- 1/2 teaspoon Smoked Paprika (for color and warmth)
- 4 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). If using a gas grill, oil the grates lightly; if using charcoal, ensure the coals are glowing red with a light layer of ash.
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2
In a medium mixing bowl, whisk together the mayonnaise, Mexican crema, minced garlic, lime juice, and 1/4 teaspoon of ancho chili powder until smooth. Set aside to let flavors marry.
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3
Place the crumbled Cotija cheese on a large flat plate or shallow dish. This makes it easier to roll the corn in the cheese later.
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4
Lightly brush each ear of corn with vegetable oil and sprinkle with a pinch of kosher salt.
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5
Place the corn directly onto the hot grill grates. Grill for about 10-12 minutes, turning occasionally.
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6
Look for the kernels to become bright yellow and develop deep brown or black charred spots evenly around the circumference. This char is essential for the authentic smoky flavor.
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7
Remove the corn from the grill and immediately place them on a clean platter. You want to work while the corn is still steaming hot.
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8
Using a pastry brush or a spoon, coat each ear of corn generously with a thick layer of the crema mixture.
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9
Immediately roll the coated corn in the crumbled Cotija cheese, pressing lightly so the cheese adheres to the creamy sauce.
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10
Dust the corn with a sprinkle of Tajín seasoning and smoked paprika for that iconic vibrant red finish.
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11
Garnish with a generous sprinkle of chopped fresh cilantro.
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12
Serve immediately with extra lime wedges on the side for guests to squeeze over just before eating.
💡 Chef's Tips
If you don't have an outdoor grill, you can char the corn over a gas stove burner using tongs or in a cast-iron skillet over high heat. Don't skip the Mexican Crema; it is thinner and sweeter than American sour cream, which provides the authentic mouthfeel. If you can't find Cotija, Feta is a decent substitute, though it is saltier and more tangy, so use slightly less. For a cleaner eating experience, you can cut the kernels off the cob after grilling and mix everything in a cup to make 'Esquites'. Make sure the corn is very hot when applying the sauce so the flavors penetrate the kernels slightly.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a refreshing Hibiscus Agua Fresca. Serve as a side dish to Carne Asada tacos or chicken enchiladas. Set up an 'Elote Bar' for parties with extra toppings like hot sauce, bacon bits, or pickled jalapeños. Follow up with fried churros for a complete street-food themed meal. Works beautifully alongside a crisp watermelon and jicama salad.