Grilled Corn with Cotija

This vibrant Mexican street corn transforms simple ingredients into a flavor explosion that captures the essence of authentic Mexican street food right in your backyard. The combination of sweet corn with creamy sauce, tangy cheese, and zesty lime creates an irresistible summer treat that disappears faster than you can make it.

I first made elote for a backyard fiesta with friends who had just returned from Mexico City. The moment they bit into the corn, their eyes lit up with nostalgia. Now it's requested at every summer gathering I host.

Ingredients

• Fresh corn ears: Traditionally white corn is used in Mexico but yellow works beautifully too. Look for husks that are bright green and tightly wrapped with fresh-looking silks
• Mayonnaise: Creates the creamy base that helps other ingredients stick to the corn
• Mexican crema: Adds authentic tanginess. Regular sour cream works if you cannot find crema
• Cotija cheese: This crumbly aged Mexican cheese provides the distinctive salty finish. Freshly grated parmesan can substitute in a pinch
• Chili powder or tajin: Brings essential warmth and depth. Tajin adds a citrusy note that complements the lime perfectly
• Fresh lime: Brightens everything and balances the richness. Choose heavy limes with thin smooth skin for maximum juice
• Fresh cilantro: Optional but adds a pop of color and herbaceous freshness

Step-by-Step Instructions

Prepare the corn:

Bring a large pot of salted water to boil. Add husked corn and cook until tender, about 10 minutes. The salt in the water helps season the corn from the inside out, enhancing its natural sweetness.

Optional charring:

After boiling, brush corn with melted butter and grill on medium heat until slightly charred. This extra step adds smoky complexity that contrasts beautifully with the creamy toppings. The slight caramelization of the corn's natural sugars creates an incredible depth of flavor.

Mix the sauce:

Combine mayonnaise and Mexican crema in a small bowl until completely smooth. This combination creates the perfect consistency that will coat the corn evenly without being too thick or runny. The tang from the crema balances the richness of the mayonnaise.

Assemble the elote:

Spread a thin layer of the mayo mixture all around each corn ear. Work quickly while corn is still warm as this helps the coating adhere better. Rotate the corn to ensure even coverage on all sides.

Add toppings:

Sprinkle generously with cotija cheese, pressing slightly to adhere to the creamy layer. Dust with chili powder or tajin to taste. The combination of creamy, salty, and spicy elements creates the perfect flavor balance.

Serve immediately:

Garnish with fresh cilantro if desired and serve with lime wedges for squeezing over top. The final squeeze of lime brings all the flavors together with its bright acidity.

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The first time I made elote for my family, my daughter who normally avoids corn devoured two full ears and asked for more. There's something magical about how the creamy, tangy coating transforms ordinary corn into something extraordinary. The cotija cheese is truly the secret ingredient that makes it impossible to stop at just one.

Make It Your Own

While traditional elote follows this classic preparation, feel free to customize the heat level to suit your preference. Some people enjoy a heavy dusting of chili powder for extra warmth, while others prefer just a hint. The beauty of this dish is how easily it adapts to personal taste.

Esquites A Spoonable Alternative

If eating corn on the cob is challenging for some guests, consider making esquites instead. This variation features the same incredible flavors but with the corn cut from the cob and served in cups with spoons. Simply cut the cooked corn kernels off the cob, mix with the sauce ingredients, and spoon into small cups. Top with the same cotija cheese, chili powder, and fresh lime juice.

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Serving Suggestions

Elote pairs wonderfully with grilled meats, particularly carne asada or chicken marinated in citrus. The creamy, tangy corn complements the smoky flavors from the grill. For a complete Mexican-inspired feast, serve alongside fresh guacamole, black beans, and warm tortillas. The vibrant colors and complementary flavors create a memorable spread.

Storage and Reheating

While elote is best enjoyed fresh, leftovers can be refrigerated for up to 2 days. To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes. The flavors actually meld together beautifully overnight, though the cheese and sauce may not look as fresh. For planned leftovers, consider cutting the corn from the cob before storing to make reheating easier.

Frequently Asked Recipe Questions

→ What if I can't find cotija cheese?

If cotija cheese isn't available, finely grated parmesan cheese makes an excellent substitute. While the flavor profile is slightly different, parmesan provides the same salty, crumbly texture that complements the other ingredients in elote.

→ Can I prepare elote in advance?

Yes! Cook the corn, let it cool and refrigerate. Store prepared toppings separately in the fridge. When ready to serve, simply brush the corn with melted butter, quickly grill until charred, then add the toppings for fresh-tasting elote.

→ What is the difference between elote and esquites?

Elote is Mexican street corn served on the cob, while esquites features the same flavors but with the corn cut off the cob and served in a cup. If you prefer not eating corn directly from the cob, esquites offers the same delicious taste in a more fork-friendly format.

→ Can I freeze corn for making elote later?

Absolutely! Blanch corn on the cob for a few minutes in boiling water, cool completely, then freeze in airtight containers for up to 6 months. When ready to use, thaw overnight in the refrigerator, then grill and add toppings.

→ What's the best way to eat elote?

For easier handling, leave the stem end attached to husked corn to use as a handle. Alternatively, insert a wooden skewer into the end before grilling or adding toppings. This makes the corn easier to hold while enjoying all those delicious toppings!

→ Can I use frozen corn instead of fresh?

While fresh corn provides the best texture and flavor for authentic elote, frozen corn can work in a pinch. Thaw completely, pat dry, then grill to achieve some char marks before adding toppings. The result won't be quite the same but still delicious.