Mexican Street Corn Elote

Mexican Street Corn (Elote)

Ingredients (Serves 4)

• 4 ears fresh corn, husks removed

• ¼ cup mayonnaise

• ¼ cup Mexican crema (or sour cream thinned with 1–2 tablespoons milk)

• ½ cup crumbled cotija cheese (or feta as a substitute)

• 1 teaspoon chili powder (or ancho chili powder)

• ½ teaspoon smoked paprika (optional, but great)

• 1–2 tablespoons fresh lime juice

• 1 clove garlic, finely grated (optional)

• Salt, to taste

• Fresh cilantro, finely chopped (optional)

• Lime wedges, for serving

Instructions

1. Cook the corn

   • Grill method (traditional):
     Preheat grill to medium-high. Grill corn, turning occasionally, until lightly charred on all sides (8–10 minutes).

   • Stovetop option:
     Heat a grill pan or cast-iron skillet and cook corn until charred.

   • Boil option:
     Boil corn in salted water for 5–6 minutes, then pat dry.

2. Make the creamy coating
   In a small bowl, mix mayonnaise, crema, lime juice, garlic (if using), and a pinch of salt until smooth.

3. Coat the corn
   Brush or spoon the mixture generously over the hot corn.

4. Add toppings
   Sprinkle with cotija cheese, chili powder, and smoked paprika.

5. Finish and serve
   Garnish with cilantro and serve immediately with lime wedges.

Tips & Variations

• Extra spicy: Add cayenne or drizzle with hot sauce

• Smokier flavor: Use chipotle chili powder

• No-mayo version: Use all crema or Greek yogurt

• Off-the-cob version (Esquites): Cut kernels off and mix everything in a bowl