📝 About This Recipe
Transport your taste buds to the vibrant street corners of Mexico City with this authentic Elotes Preparados. This iconic 'antojito' features sweet, tender corn on the cob charred to perfection and slathered in a creamy, tangy lime-spiked sauce. Topped with salty Cotija cheese and a smoky kick of chili powder, it is a masterclass in the balance of sweet, savory, and spicy flavors.
🥗 Ingredients
The Corn
- 4 ears Fresh Sweet Corn (husks and silk removed)
- 1 tablespoon Vegetable Oil (for brushing the corn)
- 6 quarts Water (for boiling if using the hybrid method)
- 2 tablespoons Salt (for the boiling water)
The Creamy Slather
- 1/2 cup Mexican Crema (can substitute with sour cream)
- 1/2 cup Mayonnaise (use a high-quality brand like McCormick with Lime)
- 1 clove Garlic (finely minced or pressed)
- 1 tablespoon Lime Juice (freshly squeezed)
The Toppings
- 1/2 cup Cotija Cheese (finely crumbled)
- 1 teaspoon Ancho Chili Powder (for a mild, smoky flavor)
- 1 tablespoon Tajín Clásico Seasoning (for a zingy, lime-chili kick)
- 1/4 cup Fresh Cilantro (finely chopped)
- 4 pieces Lime Wedges (for serving)
- 4 pieces Wooden Skewers (thick, heavy-duty sticks)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Carefully drop in the shucked corn and boil for 5-7 minutes; this ensures the kernels are plump and juicy before they hit the grill.
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2
While the corn boils, prepare the creamy base by whisking together the Mexican crema, mayonnaise, minced garlic, and lime juice in a small bowl until smooth.
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3
Preheat your grill or a cast-iron grill pan to medium-high heat. You want it hot enough to create char marks quickly without drying out the corn.
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4
Remove the corn from the water and pat each ear completely dry with paper towels. Moisture is the enemy of a good sear!
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5
Lightly brush each ear of corn with a thin layer of vegetable oil to prevent sticking and encourage even browning.
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6
Place the corn on the grill. Cook for 8-10 minutes, turning occasionally, until the kernels are golden and you have beautiful charred black spots on all sides.
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7
Once charred, remove the corn from the grill. While still hot, insert a heavy-duty wooden skewer into the base of each cob to act as a handle.
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8
Using a pastry brush or a back of a spoon, generously coat each ear of corn with the crema-mayo mixture. The heat from the corn will slightly melt the sauce, helping it adhere.
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9
Immediately sprinkle the crumbled Cotija cheese over the sauce, rotating the corn to ensure a thick, even coating of cheese on all sides.
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10
Dust the cheese-coated corn with the Ancho chili powder and a generous sprinkle of Tajín for that signature street-food aesthetic.
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11
Finish with a flourish of fresh chopped cilantro for a pop of color and herbal brightness.
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12
Serve immediately while steaming hot, with extra lime wedges on the side for guests to squeeze over the top.
💡 Chef's Tips
Always use fresh corn rather than frozen for the best snap and sweetness. If you cannot find Cotija, a dry Feta or Ricotta Salata is the closest substitute. For a spicier version, add a few drops of Tapatío or Valentina hot sauce directly into the crema mixture. Make sure to crumble the Cotija very finely so it sticks to the cream rather than falling off in big chunks. To avoid a mess, hold the corn over a baking sheet while applying the toppings to catch any excess cheese and spices.
🍽️ Serving Suggestions
Pair with a cold Hibiscus Agua Fresca (Jamaica) to balance the salty, creamy flavors. Serve alongside grilled carne asada or al pastor tacos for a complete Mexican feast. Offer a side of Esquites (corn salad) for those who prefer eating with a spoon instead of off the cob. Accompany with a crisp Mexican lager dressed with a salt rim and lime.