Authentic Mexican Elote
A classic Mexican street food favorite, Elote features tender corn on the cob coated in a creamy, tangy sauce, sprinkled with crumbly cheese, and finished with a hint of spice and lime. It's smoky, savory, and incredibly satisfying.
Ingredients
- 4 medium ears of corn husks removed
- 0.5 cup mayonnaise
- 0.25 cup sour cream or Mexican crema
- 0.5 cup cotija cheese crumbled
- 0.25 cup fresh cilantro chopped
- 0.5 tsp chili powder or Tajín seasoning
- 0.25 tsp smoked paprika
- 2 tbsp fresh lime juice plus wedges for serving
- pinch salt to taste
- pinch black pepper to taste
Instructions
- Preheat your grill to medium-high heat. If boiling, bring a large pot of water to a boil.
- Grill the corn directly on the grates, turning occasionally, until kernels are tender and slightly charred, about 10-15 minutes. Alternatively, boil corn for 5-7 minutes until tender.
- While the corn cooks, prepare the sauce: In a small bowl, combine mayonnaise, sour cream (or crema), lime juice, chili powder, smoked paprika, salt, and pepper. Mix well.
- Once the corn is cooked, spread a generous layer of the creamy sauce all over each ear of corn using a spoon or brush.
- Roll the sauced corn in the crumbled cotija cheese, ensuring it's evenly coated.
- Sprinkle with fresh chopped cilantro and an extra dash of chili powder if desired.
- Serve immediately with extra lime wedges.
Notes
For an easier option, you can boil the corn instead of grilling. To make it a bit healthier, use light mayonnaise or Greek yogurt. Serve immediately with extra lime wedges and hot sauce if desired.