Mexican · Free
Elote (Mexican Street Corn)
Grilled corn on the cob slathered in a creamy lime-spiked mayo, dusted with salty cotija cheese and chili powder. The most beloved street snack in Mexico, smoky and tangy and ready in minutes.
****+
Prep 10 min · Cook 15 min
Method
In a small bowl, stir together the mayonnaise, crema, grated garlic, and salt until smooth and creamy, then set it aside.
Heat a grill, grill pan, or heavy 12-inch skillet over medium-high heat for about 3 minutes until it is good and hot.
Lay the corn directly on the dry hot surface and cook, turning every 2 to 3 minutes with tongs, for 10 to 12 minutes total.
You are looking for the kernels to turn bright yellow with scattered dark char marks and to smell toasty and sweet; a few blackened spots are exactly what you want.
Transfer the hot corn to a plate or tray and let it cool for just 1 minute so it is safe to handle but still steaming.
Using a spoon or a pastry brush, slather each ear all over with a generous coat of the creamy mayo mixture so it clings to every kernel.
Immediately sprinkle each ear on all sides with the crumbled cotija cheese, pressing gently so it sticks to the creamy coating.
Dust the corn with chili powder and smoked paprika, then scatter the chopped cilantro over the top.
Serve right away with lime wedges to squeeze over each ear just before biting in, while the corn is still warm.
Chef's tips
- For a mess-free party version, cut the kernels off the cob and stir everything together in a bowl to make esquites, eaten with a spoon.
- Cotija is a dry salty crumbly Mexican cheese; if you cannot find it, feta is the closest easy swap.
- Insert a wooden skewer or corn holder into the base of each cob for an easy handle and less mess.
Cooking times vary by equipment -- cook to temperature and to taste.
