Elote Recipe (Mexican Street Corn)
Mexican Corn (Elote) is grilled corn on the cob slathered with mayo and loaded with chili powder, cotija, cilantro, and lime. It's an easy, crowd-pleasing side that comes together in about 15 minutes.
Servings: 6 servings
Ingredients
- 6 ears corn husks and silks removed
- 1/2 cup mayonnaise
- 1 ½ teaspoons chili powder
- 1 cup cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
- 2 limes cut into wedges
Instructions
- Heat the grill. Preheat for indirect grilling over medium-high heat, or set an indoor grill pan over direct medium-high heat.
- Grill the corn. Place the husked corn on the hot grates and cook about 10 minutes, turning often, until charred on all sides.
- Add the mayo. While the corn is still hot, coat each ear with about 1 tablespoon of mayonnaise.
- Top it off. Sprinkle each ear with about ¼ teaspoon chili powder, then about 2 tablespoons cotija and a little chopped cilantro.
- Serve. Serve right away with lime wedges for squeezing.
Notes
- Char matters. Keep the corn moving and don't pull it early; that smoky color is the flavor.
- Sauce while hot. Spread the mayo on warm corn so the toppings stick.
- Cotija swaps. Feta is closest; queso fresco or grated Parmesan also work, or skip the cheese.
- No grill needed. Boil or microwave the corn, then char it in a hot, dry skillet.
- Canned or frozen corn. Drain or thaw, char in a skillet, and serve it as a bowl.
- Best fresh. Grill up to a day ahead, but add the toppings just before serving.
Nutrition
Calories: 279kcal | Carbohydrates: 21g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 420mg | Potassium: 298mg | Fiber: 3g | Sugar: 7g | Vitamin A: 490IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 1mg
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