Elote (Mexican Street Corn)

Elote takes its name from the Nahuatl word for corn cob and thrives as Mexico’s iconic street snack. Charred on the grill, then slathered with crema, cotija, chili, and bright lime, it turns simple corn into something irresistible.

Serves 4

Estimate for one serving

• 280 cal
• 9g protein
• 32g carbs
• 15g fat
• 3.5g fiber

Every recipe here is free to read.

Ingredients

• 4 ears fresh corn on the cob
• 1/3 cup mayonnaise
• 2 tbsp Mexican crema or sour cream
• 3/4 cup cotija cheese
• 1 1/2 tsp chili powder (or Tajín)
• 1/2 tsp garlic powder
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro
• 4 wedges lime wedges

Instructions

1. 1Preheat grill or grill pan to medium-high heat.
2. 2Shuck the corn, removing all husks and silk.
3. 3Grill corn, turning every 2–3 minutes, until kernels are charred and tender, about 10–12 minutes total.
4. 4While corn grills, mix mayonnaise, Mexican crema (or sour cream), garlic powder, and lime juice in a small bowl until smooth.
5. 5Crumble or grate the cotija cheese into a shallow plate or pie dish.
6. 6Finely chop the cilantro and set aside.
7. 7Remove corn from grill and let cool just enough to handle.
8. 8Brush or spoon the mayo-crema mixture generously over each ear of corn.
9. 9Roll each ear in the crumbled cotija cheese so it sticks to the sauce.
10. 10Sprinkle with chili powder or Tajín, then top with chopped cilantro.
11. 11Serve immediately with lime wedges for squeezing over the top.