Elote
Grilled Mexican street corn slathered with a creamy, tangy topping, rolled in cotija cheese, and finished with chili and lime.
Serves 4
Prep 10 min
Cook 10 min
Ingredients
- 4 ears fresh corn, husked
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder, plus more for sprinkling
- 1 clove garlic, finely grated
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
Steps
Step 1. Grill the corn over medium-high heat for 8 to 10 minutes, turning often, until charred in spots and tender. Or boil it for 5 minutes, then char it in a hot pan.
Step 2. Stir the mayonnaise, crema, garlic, and 1 teaspoon chili powder together.
Step 3. Spread the mixture over the hot corn, then roll each ear in the cotija.
Step 4. Sprinkle with chili powder and cilantro and squeeze lime over the top. Serve right away.
Where this recipe comes from
Yoribang Mexican recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Mexican home cooking. Dried chiles such as guajillo and ancho give deep, mild-to-medium heat. Queso fresco is a soft fresh cheese, cotija is a salty crumbly one (feta is a rough substitute), and crema is a thin, tangy Mexican cream (sour cream thinned with a little milk works). Corn tortillas are best warmed just before eating.