Description
Elote, or Mexican Street Corn, is a delicious and vibrant dish featuring grilled corn on the cob topped with a creamy mayo sauce, Cotija cheese, chili powder, and a squeeze of lime. Perfect as a side dish or snack for any BBQ or summer gathering, this flavorful recipe is easy to make and always a crowd-pleaser.
Ingredients
- 4 ears corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema (or sour cream)
- 1/2 cup Cotija cheese, freshly grated (or queso fresco)
- Chili powder or Tajín, to taste
- 1 lime, quartered
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the Corn: Bring a large pot of salted water to a boil. Add the corn and cook for 10 minutes until tender. Optionally, brush with melted butter and grill the corn until slightly charred for a smoky flavor.
- Prepare the Sauce: In a bowl, mix the mayonnaise and Mexican crema together until smooth. Spread the sauce evenly on the cooked corn.
- Top the Corn: Sprinkle the corn with Cotija cheese and chili powder (or Tajín) to taste.
- Serve: Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.
Notes
- For a spicier version, add more chili powder or hot sauce to the sauce.
- If you can’t find Cotija cheese, Parmesan is a good substitute.
- You can skip the grilling step and just cook the corn in boiling water if you prefer a simpler method.
