Mexican Street Corn Elote (Printer-Friendly Format)
Grilled corn topped with creamy sauce, cotija cheese, chili powder and lime - a classic Mexican street food delight.
# Ingredients You'll Need:
→ Corn and Sauce
01 -
4 ears corn, husked
02 -
2 tablespoons mayonnaise
03 -
2 tablespoons Mexican crema or sour cream
04 -
½ cup Cotija cheese, freshly grated or queso fresco
05 -
Chili powder or Tajin, to taste
06 -
1 lime, quartered
07 -
Fresh chopped cilantro, optional, for garnish
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes. Alternatively, cook them in the Instant Pot.
02 -
Brush the cooked corn with melted butter and grill on medium heat until slightly charred.
03 -
Mix the mayonnaise and Mexican crema together.
04 -
Spread a thin layer of the sauce mixture all around the corn ears. Sprinkle generously with Cotija cheese and the desired amount of chili powder.
05 -
Serve garnished with chopped cilantro and a lime wedge for squeezing on top. Enjoy immediately.
# Additional Information:
01 -
White corn is traditionally used in Mexico, but yellow corn can be substituted.
02 -
Cotija cheese is traditional, but finely grated Parmesan can be used as an alternative.
03 -
For easier handling, leave the stem end attached or insert a long wooden skewer into the corn before grilling.
04 -
If you prefer the corn cut, try making Esquites—Mexican corn served in a cup.
05 -
The corn can be prepared in advance, cooled, and stored in the fridge. Reheat by grilling before topping.
06 -
For freezing, blanch the corn for a few minutes in boiling water. After cooling, store in a freezer-safe container for up to 6 months. Thaw overnight and grill before topping.