Elote Corn
Elote is the famous corn on the cob served on the streets of Mexico! In this recipe, the corn is grilled until beautifully charred and then dressed with a creamy mayo mixture flavored with lime, chili powder and garlic. A great side dish for your summer cookout or BBQ!
Ingredients
- 8 ears fresh sweet corn
- 1 tablespoon vegetable oil
- ½ cup mayonnaise
- ½ cup Mexican crema (or sour cream)
- 1 clove garlic, finely minced
- ⅓ cup chopped cilantro, divided
- ¾ teaspoon chili powder, divided
- Juice of 1 lime
- ½ cup crumbled Cotija cheese, divided
- Lime wedges, for serving
Equipment
- Gas or Charcoal Grill
- Silicone Pastry Brush
Instructions
- Start by shucking the corn. Remove the husks and silk, or - if desired - leave some of the husks on to form a handle. You can do that by pulling them back to the bottom of the corn ear, then gathering them together and tying with a piece of husk or string. If you choose to completely husk the corn, I recommend inserting a wooden skewer on each corn, so it's easier to hold and eat!
- Preheat your gas or charcoal grill to medium high for at least 10 minutes.
- While the grill is preheating, mix the mayo, Mexican crema (or sour cream), garlic, ¼ cup chopped cilantro, ½ teaspoon chili powder, lime juice and ¼ cup Cotija cheese in a bowl. Taste and season with salt if you think it's necessary. Reserve.
- Brush the corn ears with vegetable oil. Place the corn on the grill and cover, cooking for 2-3 minutes per side, until charred all around.
- Brush the corn with the dressing, then sprinkle the extra Cotija cheese, cilantro and chili powder.
- Serve immediately, with lime wedges!
Notes
Oven/Stove Instructions
To cook in the oven, roast the corn at 400ºF for about 30 – 40 minutes. Turn every 10 minutes or so, until slightly charred.
If you prefer cooking on the stove, you can cook the corn on a hot cast iron skillet, over medium-high heat, until charred on all sides. If you choose this method, I recommend fully husking the corn, as the husk can catch fire on the stove.
You can also boil the corn. This is not my favorite option, as you won’t have the beautiful and flavorful charred bits.
Leftovers
If already dressed, leftovers will keep in the fridge for up to 3 days. You can eat them cold or use them to make other dishes (see post for suggestions). I don't recommend reheating the dressed corn.
If the elotes are not yet dressed, you can reheat the grilled corn in the oven (350ºF for 15 minutes) and then brush with the dressing.
Nutrition
Serving: 1elote, Calories: 242kcal, Carbohydrates: 19g, Protein: 5g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 272mg, Potassium: 269mg, Fiber: 2g, Sugar: 7g, Vitamin A: 388IU, Vitamin C: 9mg, Calcium: 77mg, Iron: 1mg