Elote
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.
Servings: 4
Calories: 648kcal
Ingredients
- 4 ears corn* , husked
- 2 Tablespoons mayonnaise
- 2 Tablespoons Mexican crema , or sour cream
- ½ cup freshly grated cotija cheese , or queso fresco*
- Chili powder or tajin , to taste
- 1 lime , quartered
- Chopped cilantro , for garnish, optional
Instructions
- 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.
Video
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).
Nutrition
Serving: 4g | Calories: 648kcal | Carbohydrates: 82g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 1225mg | Potassium: 1087mg | Fiber: 9g | Sugar: 29g | Vitamin A: 1125IU | Vitamin C: 44mg | Calcium: 440mg | Iron: 3mg