Tulo

Elote (Mexican Street Corn) Recipe

Grilled corn on the cob slathered in a creamy chile-lime mixture and coated in crumbled cotija cheese, the classic Mexican street food.
Photo by Snappr on Pexels

Grilling the corn directly over the flame until it's lightly charred concentrates its natural sugars and adds a smoky edge, and coating it while still hot melts the mayonnaise-crema mixture just enough for the cotija and chili powder to stick evenly across every kernel.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 4 ears corn on the cob, husked
  • 1/3 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 3/4 cup cotija cheese, finely crumbled
  • 1 tsp chili powder or Tajín
  • 2 whole lime, cut into wedges
  • 2 tbsp cilantro, chopped

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Instructions

  1. 1Heat a grill to medium-high, or a grill pan on the stove over medium-high heat.
  2. 2Grill the corn, turning every couple of minutes, until charred in spots on all sides, about 10-12 minutes total.
  3. 3Meanwhile, whisk together the mayonnaise and crema in a small bowl.
  4. 4While the corn is still hot, brush or spread the mayonnaise mixture generously over each ear.
  5. 5Immediately roll each ear in crumbled cotija so the cheese sticks to the coating.
  6. 6Dust with chili powder, squeeze fresh lime juice over the top, and sprinkle with chopped cilantro.
  7. 7Serve right away while still warm.

Tips & variations

  • No grill? Char the corn under a broiler, turning occasionally, or in a dry cast iron skillet over high heat.
  • For esquites, the cup version, cut the grilled kernels off the cob and stir everything together in a bowl instead of coating whole ears.
  • Cotija can be swapped for crumbled feta if it's not available, feta is saltier and softer but a reasonable stand-in.

Storage & reheating

Best eaten fresh, but leftovers keep refrigerated up to 2 days. Reheat briefly in a covered skillet or the microwave; the coating won't be quite as fresh.

Nutrition

A rich side dish, moderate in carbohydrates from the corn and higher in fat from the mayonnaise, crema, and cheese.

Tips from the Tulo kitchen

  • Buy corn as fresh as possible, the natural sweetness is a big part of what makes this dish work.
  • Have all the toppings prepped and within reach before the corn comes off the grill, the coating step goes fastest while everything is still hot.

FAQ

What is cotija cheese and can I substitute it?

Cotija is a firm, salty Mexican cheese similar in style to a dry feta or Parmesan, used crumbled as a finishing cheese. Feta is the closest widely available substitute, though it's softer and tangier.

What's the difference between elote and esquites?

Elote is served on the cob, while esquites is the same flavor combination with the kernels cut off and served in a cup, usually eaten with a spoon. Both use the same toppings.

Can I make elote without a grill?

Yes, char it under a broiler or in a dry, very hot skillet, turning occasionally, you'll get less smoky flavor than a live flame but still good char and sweetness.

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