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Elote (Mexican Street Corn) Recipe

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4 from 9 reviews

Elote, or Mexican street corn, is a flavorful and smoky grilled corn on the cob coated in a creamy, tangy, and spicy mixture of mayonnaise, yogurt, lime, and cotija cheese. This quick and easy recipe features charred corn cooked on a hot cast iron skillet, then slathered with a zesty sauce and topped with fresh cilantro and extra cheese, making it a perfect appetizer or side dish for any Mexican-themed meal or summer barbecue.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Corn

  • 4 ears corn on the cob

Sauce and Garnish

  • ½ cup mayonnaise
  • ¼ cup plain yogurt, sour cream, or Mexican crema
  • 1 cup finely grated cotija cheese (divided)
  • 2 cloves garlic (finely minced)
  • Zest of 1 whole lime
  • 2 tablespoons lime juice
  • 2 teaspoons ancho chile powder (plus more for serving)
  • ½ teaspoon salt
  • 1 cup cilantro leaves (chopped)
  • Lime wedges (for serving)

Instructions

  1. Prepare the Corn: Husk the ears of corn and remove all the silk. Snap off the ends or shanks to prepare the corn for cooking.
  2. Heat Skillet: Heat a 12-inch cast iron skillet over medium-high heat until very hot to ensure the corn chars immediately upon contact.
  3. Char the Corn: Place ears of corn in the hot skillet and cook for about 3 to 4 minutes on each side, turning to char all sides evenly. This process takes approximately 15 to 20 minutes in total.
  4. Make the Sauce: While the corn is cooking, whisk together mayonnaise, plain yogurt (or sour cream or Mexican crema), ½ cup of the grated cotija cheese, minced garlic, lime zest, lime juice, ancho chile powder, and salt in a mixing bowl until fully combined.
  5. Add Cilantro to Sauce: Reserve 1 tablespoon of chopped cilantro for garnish, then add the remaining cilantro to the mayonnaise mixture and whisk again to incorporate.
  6. Remove Corn from Skillet: Once the corn is evenly charred, remove it from the skillet using tongs.
  7. Coat Corn: Using the tongs, individually roll each ear of corn in the prepared mayonnaise-cilantro sauce, ensuring even coverage on all sides.
  8. Serve: Place the coated corn on a serving platter, then garnish generously with the remaining cotija cheese, a sprinkle of ancho chile powder, and the reserved chopped cilantro. Serve immediately with lime wedges on the side.

Notes

  • For extra smoky flavor, the corn can be grilled outdoors instead of using a skillet.
  • You can substitute plain yogurt for sour cream or Mexican crema depending on availability and preference.
  • If cotija cheese is unavailable, feta or queso fresco can be used as a substitute.
  • Adjust the amount of ancho chile powder according to your spice tolerance.
  • Use tongs to coat the corn to avoid burning your hands.
  • Consume immediately for the best taste and texture, as the sauce can cause the corn to become soggy if left too long.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://avascooking.com/elote-mexican-street-corn-recipe/