Mexican Corn on the Cob (Elote)
User Reviews
5
Mexican Corn on the Cob (Elote)
Description
Mexican Corn on the Cob (Elote) is prepared by grilling husked corn directly over medium-high heat until the kernels are tender and lightly charred, lending a smoky element to the sweet corn. Once grilled, the corn is brushed immediately with melted salted butter, ensuring moisture and richness. A creamy coating made from sour cream and mayonnaise is spread over the corn, providing a tangy and smooth layer which holds the seasoning and cheese well. The cotija or queso fresco cheese crumbles add a slightly salty and crumbly texture contrast. Chili powder and cayenne pepper deliver mild heat and color, topped finally with fresh cilantro for herbaceous freshness. Lime wedges served alongside add bright acidity that can be squeezed on top to balance the richness.
This elote pairs well as a side dish for grilled meats or as a snack during casual gatherings. It highlights the classic street food preparation of corn found throughout Mexico and brings a combination of smoky, creamy, spicy, and tangy elements in each bite. The method is straightforward, focusing on the corn's natural sweetness enhanced by the careful layering of toppings.
Leftover corn can have kernels cut off the cob and refrigerated in an airtight container for up to two days; these can be reheated easily in a microwave or oven. Cotija and queso fresco cheeses used here are generally found in the cheese section of most grocery stores. Feta cheese is an acceptable substitute if the specialties are unavailable, though it changes the flavor profile slightly.
Ingredients
- 4 ears corn husked
- 3 tablespoons sour cream (or Greek yogurt or Mexican crema)
- 1 tablespoon mayonnaise
- 2 tablespoons butter melted, salted
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cayenne pepper
- 1/4 cup cotija cheese or queso fresco crumbled
- 1/4 cup cilantro chopped
- 4 lime wedges
Instructions
- Preheat an outdoor grill to medium-high heat. Brush grill grate with oil.
- Grill corn, turning occasionally, until fully cooked and lightly charred, 10 to 12 minutes.
- While corn is cooking, mix sour cream and mayonnaise together in a small bowl until well combined. Place butter in a separate bowl and melt. In another small bowl combine chili powder and cayenne pepper. Set all three bowls aside.
- Remove from the grill and immediately brush with melted butter, then spread each evenly with the sour cream mixture. Sprinkle with cheese and chili mixture. Garnish with cilantro and serve with lime wedges on the side.
Notes
- Leftover corn kernels can be cut off the cob and stored in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers gently in a microwave or oven to preserve texture.
- Cotija cheese or queso fresco provide the classic flavor; feta can be used as a substitute though the taste will differ.
- Serving with lime wedges allows guests to add brightness according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 200mg | 8% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 56mg | 6% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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