Elote (Mexican Street Corn)

Name: Elote (Mexican Street Corn)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican, Latin American
Ingredients: 8 ears fresh sweet corn; 1 tablespoon vegetable oil; ½ cup mayonnaise; ½ cup Mexican crema (or sour cream); 1 clove garlic, finely minced; ⅓ cup chopped cilantro, divided; ¾ teaspoon chili powder, divided; Juice of 1 lime; ½ cup crumbled Cotija cheese, divided; Lime wedges, for serving

9 steps

Prep:30minCook:45min

Elote is the famous corn on the cob served on the streets of Mexico! In this recipe, the corn is grilled until beautifully charred and then dressed with a creamy mayo mixture flavored with lime, chili powder and garlic. A great side dish for your summer cookout or BBQ!

Updated at: Wed, 16 Aug 2023 21:02:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories225.3 kcal (11%)

Total Fat19 g (27%)

Carbs12.4 g (5%)

Sugars0.1 g (0%)

Protein3.6 g (7%)

Sodium188.9 mg (9%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

8ears fresh sweet corn

1 tablespoonvegetable oil

½ cupmayonnaise

½ cupMexican crema

⅓ cupcilantro

¾ teaspoonchili powder

divided

1juice of lime

½ cupCotija cheese

crumbled, divided

lime wedges

for serving

Instructions

Step 1

Start by shucking the corn. Remove the husks and silk, or – if desired – leave some of the husks on to form a handle. You can do that by pulling them back to the bottom of the corn ear, then gathering them together and tying with a piece of husk or string. If you choose to completely husk the corn, I recommend inserting a wooden skewer on each corn, so it's easier to hold and eat!

Step 2

Preheat your gas or charcoal grill to medium high for at least 10 minutes.

Step 3

While the grill is preheating, mix the mayo, Mexican crema (or sour cream), garlic, ¼ cup chopped cilantro, ½ teaspoon chili powder, lime juice and ¼ cup Cotija cheese in a bowl. Taste and season with salt if you think it's necessary. Reserve.

Step 4

Brush the corn ears with vegetable oil. Place the corn on the grill and cover, cooking for 2-3 minutes per side, until charred all around.

Step 5

Brush the corn with the dressing, then sprinkle the extra Cotija cheese, cilantro and chili powder.

Step 6

Serve immediately, with lime wedges!

Oven/Stove

Step 7

To cook in the oven, roast the corn at 400ºF for about 30 – 40 minutes. Turn every 10 minutes or so, until slightly charred.

Step 8

If you prefer cooking on the stove, you can cook the corn on a hot cast iron skillet, over medium-high heat, until charred on all sides. If you choose this method, I recommend fully husking the corn, as the husk can catch fire on the stove.

Step 9

You can also boil the corn. This is not my favorite option, as you won’t have the beautiful and flavorful charred bits.