About this Dish
Grilled corn on the cob slathered in crema, cheese, chili, and lime.
History & Origin
Elote is a beloved Mexican street food sold from carts nationwide, its char-grilled corn dressed generously with mayonnaise, cotija cheese, and chili powder.
IngredientsServes 2
🌽Corn on the cob, 4 ears with husks
🧴Mexican crema or sour cream, 1/2 cup
🧀Cotija cheese, crumbled, 1/2 cup
🍋Limes, 2 cut into wedges
🌶️Chili powder or Tajin, 1 tablespoon
🧄Garlic powder, 1/2 teaspoon
🧈Unsalted butter, 2 tablespoons
🌿Fresh cilantro, small handful roughly chopped
🧂Salt, a pinch to taste
Method
1
Peel back the husks of the corn without removing them fully, pull out the silks, then fold the husks back up around the cob. Soak the corn in cold water for 15 minutes — this stops the husks burning too quickly on the grill.2
Heat your grill or grill pan to medium-high heat. Place the soaked corn directly on the grill and cook for about 15–18 minutes, turning every few minutes, until the husks are charred and the kernels inside are tender.3
Carefully peel back the husks (they will be hot!) and fold them down to use as a handle. Place the corn back on the grill for 2–3 minutes to get a little char directly on the kernels, then remove from heat.4
Mix the crema with garlic powder and a pinch of salt in a small bowl. While the corn is still warm, brush or spread the crema generously all over each ear of corn.5
Sprinkle a thick layer of crumbled cotija cheese over the crema-coated corn, rolling it slightly so the cheese sticks to all sides. Dust generously with chili powder or Tajin.6
Squeeze fresh lime juice over each cob and scatter over the chopped cilantro. Serve immediately with extra lime wedges and chili powder on the side.User Reviews
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