Elote

5 from 1 vote

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.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 648kcal

Author: Lauren Allen

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.

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