Name: Elote Mexican Street Corn with Cotija
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 ears Fresh corn on the cob, shucked; 0.25 cup Mayonnaise; 0.25 cup Mexican crema or sour cream; 0.5 cup Cotija cheese, crumbled; 0.5 cup Fresh cilantro, finely chopped; 1 tsp Ancho chili powder; 1 clove Garlic, minced; 1 whole Lime wedges

"Experience the vibrant flavors of Mexico with this classic street food staple. Charred, smoky corn on the cob is slathered in a zesty cream sauce and rolled in salty Cotija cheese for the ultimate summer side dish."

1 Ingredients

Qty	Item
4 ears 4 pieces	Fresh corn on the cob, shucked
0.25 cup 60 ml	Mayonnaise
0.25 cup 60 ml	Mexican crema or sour cream
0.5 cup 60 g	Cotija cheese, crumbled
0.5 cup 15 g	Fresh cilantro, finely chopped
1 tsp 2 g	Ancho chili powder
1 clove 3 g	Garlic, minced
1 whole 1 piece	Lime wedges

2 Instructions

Preheat your grill to medium-high heat, approximately 400°F (200°C).

Place the shucked corn directly on the grill grates. Cook for 10-12 minutes, turning occasionally, until the kernels are tender and charred in spots all over.

While the corn is grilling, whisk together the mayonnaise, Mexican crema, and minced garlic in a small bowl until smooth.

Spread the crumbled Cotija cheese and chopped cilantro on a large, shallow plate or tray.

Remove the hot corn from the grill. Immediately brush each ear generously with the mayonnaise and crema mixture.

Roll each coated ear of corn in the Cotija and cilantro mixture, pressing gently so the cheese sticks to the cream.

Sprinkle each ear with chili powder and serve immediately with fresh lime wedges for squeezing.

·
If you cannot find Cotija cheese, Feta makes a great substitute due to its similar salty and crumbly profile.
·
For extra smokiness, add a pinch of smoked paprika to your chili powder seasoning.
·
To make eating easier, you can pull the husks back but leave them attached to use as a natural handle while grilling and serving.
·
If you don't have a grill, you can achieve a similar char using a cast-iron skillet over high heat.

? Frequently Asked Questions

Can I make this in the oven?

Yes, roast the corn at 400°F for 20-25 minutes, then broil for 2-3 minutes to get the signature charred look.

What is the difference between Elote and Esquites?

Elote is served on the cob, while Esquites is the same preparation but with the kernels cut off and served in a cup or bowl.

How long does leftover Elote stay fresh?

Elote is best eaten immediately. If you have leftovers, cut the corn off the cob and store in an airtight container for up to 2 days.

Is Mexican crema necessary?

Mexican crema is thinner and sweeter than American sour cream, but you can easily substitute sour cream thinned with a splash of milk or lime juice.

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