Elote, commonly called Mexican Street Corn, is grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. Serve it as a snack or side dish for summer BBQ's and potlucks.
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 (or cook them in the instant pot).
(Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.
Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.
Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
Enjoy immediately.
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Notes
Corn: White corn is traditionally used in Mexico, but yellow corn can be substituted.Cheese: Cotija cheese is traditional, but if you can’t find it, substitute finely grated parmesan cheese.Pro Tip: If using fresh husked corn, leave stem end attached as something to hold on to while eating. Otherwise stick a long wooden skewer into the end of the corn before grilling or coating, to make them easier to hold and eat.Esquites: If you like your corn cut from the cob, try making Esquites instead (Mexican corn served in a cup).Make-Ahead Instructions: Cook the corn, allow to cool and store covered in the fridge. Prepare the topping ingredients and store in the fridge. When ready to assemble, brush the corn with melted butter and grill over medium-high heat just until charred. Spread with toppings.Freezing Instructions: Blanch the corn on the cob for a few minutes in boiling water. Remove and allow to cool before storing a freezer safe container for up to 6 months. Thaw overnight in the refrigerator. Brush the corn with melted butter and grill over medium-high heat just until charred. Spread with toppings.