Elote (Grilled Mexican Street Corn) Recipe
User Reviews
5
Elote (Grilled Mexican Street Corn) Recipe
Description
Elote (Grilled Mexican Street Corn) is prepared by grilling fresh corn ears until tender and slightly charred, highlighting the corn's natural sweetness and smoky flavors. The grilled corn is then coated with a mixture of mayonnaise, lime juice, and lime zest, which adds creaminess as well as citrus brightness to the dish.
After spreading the mayo-lime mixture, the corn is sprinkled with chili powder for a mild heat and dusted with Cotija cheese, a crumbly and salty cheese that complements the sweet corn and tangy mayonnaise. Fresh cilantro adds a bright herbaceous note, and sea salt adjusts the seasoning to taste. Lime wedges are served alongside for additional fresh citrus to squeeze over the corn before eating.
This preparation creates a balance of smoky, creamy, tangy, spicy, and salty flavors, enhanced by the grilled texture of the corn kernels. The recipe also suggests swapping the mayonnaise with a mix of Mexican crema or sour cream and mayonnaise for a variation on the creamy topping.
Ingredients
- 4 ears corn grilled
- ⅓ cup mayonnaise
- 1 teaspoon lime juice plus wedges for serving, fresh
- ½ teaspoon lime zest
- ½ teaspoon chili powder or ancho chile powder
- ⅓ cup cotija cheese
- 2 tablespoons cilantro chopped, fresh
- salt to taste, sea salt
Instructions
- Grill the corn according to this recipe.
- In a small bowl, stir together the mayonnaise and lime juice and zest.
- Spread the mayo mixture over the corn and sprinkle with the chili powder, Cotija, and cilantro. Season to taste with salt and serve with lime wedges for squeezing.
Notes
- For a variation on the creamy topping, mix ¼ cup Mexican crema or sour cream with ¼ cup mayonnaise instead of all mayonnaise.
- Serve with lime wedges for additional fresh acidity as desired.
- Grill corn until it develops some char for smoky flavor and tender kernels.
User Reviews
Overall Rating
5
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