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Elote (Mexican Grilled Corn) Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Vegetarian, Gluten Free

Description

Elote, also known as Mexican grilled corn, is a popular street food that features ears of corn charred to perfection on the grill and slathered with a creamy, tangy mixture of mayonnaise, sour cream, and lime juice. Topped with crumbly cotija cheese, chili powder, and fresh cilantro, this flavorful side dish offers a perfect blend of smoky, creamy, and zesty tastes that will elevate any summer meal.


Ingredients

Scale

Corn and Coating

  • 4 ears of corn (husks removed)
  • 2 tablespoons vegetable oil or melted butter

Sauce

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon lime juice
  • Salt to taste

Toppings

  • ½ cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • 2 tablespoons chopped fresh cilantro (optional)
  • Lime wedges for serving


Instructions

  1. Preheat the Grill: Heat a grill or grill pan to medium-high heat to prepare for cooking the corn evenly and achieve a smoky char.
  2. Prepare the Corn: Brush each ear of corn with vegetable oil or melted butter to prevent sticking and enhance browning.
  3. Grill the Corn: Place the prepared ears of corn on the grill and cook for 10 to 12 minutes, turning occasionally to ensure all sides become lightly charred and cooked through.
  4. Make the Sauce: While the corn grills, mix together mayonnaise, sour cream, lime juice, and a pinch of salt in a small bowl to create the creamy, tangy coating.
  5. Coat the Corn: Once grilled, generously brush or spread the mayo mixture over each ear of corn, ensuring full coverage for maximum flavor.
  6. Add Toppings: Sprinkle the coated corn with crumbled cotija cheese and chili powder for a traditional spicy, cheesy finish.
  7. Garnish and Serve: Optionally, garnish with chopped fresh cilantro and serve immediately with lime wedges for squeezing over the top.

Notes

  • For extra heat, substitute chili powder with smoked paprika or a pinch of cayenne pepper.
  • If cotija cheese is unavailable, feta or grated Parmesan cheese makes an excellent substitute.
  • To transform this into an elote salad, cut the grilled corn off the cob and mix all ingredients together in a bowl.