Grilled Mexican Street Corn (Elote)
Elote is a beloved Mexican street food, known for its irresistible combination of smoky, charred corn and a creamy, tangy, and slightly spicy coating. Grilled to bring out its natural sweetness, then slathered with a rich mixture of mayo, lime, cheese, and chili, it’s bold, messy, and completely addictive—perfect for summer gatherings or as a vibrant side dish.
- Yield
- 6 ears
Directions
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Grill the corn: Preheat grill to medium-high. Place corn directly on the grates and cook, turning occasionally, until lightly charred on all sides, about 8–10 minutes.
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Make the sauce: In a bowl, mix mayonnaise, crema, lime juice, and a pinch of salt until smooth.
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Coat the corn: While still warm, brush each ear generously with the sauce.
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Finish: Sprinkle with cotija cheese, chili powder, smoked paprika, and cilantro.
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Serve: Add a squeeze of fresh lime and serve immediately.
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Optional Serving: For easier eating, cut grilled kernels off the cob and toss with the same toppings to make esquites, a spoonable version of this classic.
From Shawnie's class “Cinco de Mayo Celebration”
