Description
Elote (Mexican Street Corn) is charred corn on the cob slathered in a creamy, zesty sauce of mayo, cotija cheese, lime, and chile powder — a summer favorite!
Ingredients
- 4 ears corn on the cob
- ½ cup mayonnaise
- ¼ cup plain yogurt, sour cream, or Mexican crema
- 1 cup finely grated cotija cheese, divided
- 2 cloves garlic, finely minced
- Zest of 1 whole lime
- 2 tablespoons lime juice
- 2 teaspoons ancho chile powder
- ½ teaspoon salt
- 1 cup cilantro leaves, chopped
- Lime wedges, for serving
Instructions
1. Husk the corn and remove all silk. Snap off the ends.
2. Heat a cast iron skillet over medium-high heat.
3. Add corn and char for 15–20 minutes, turning regularly.
4. Mix mayo, yogurt, ½ cup cotija, garlic, lime zest and juice, chile powder, and salt in a bowl.
5. Stir in all but 1 tablespoon of chopped cilantro.
6. Remove corn and roll each ear in the sauce using tongs.
7. Place on a serving platter.
8. Top with remaining cotija, chile powder, and cilantro.
9. Serve with lime wedges.
Notes
Use the freshest corn you can find for best flavor.
Grilling gives it an extra smoky touch.
Adjust chile powder to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cob
- Calories: 360
- Sugar: 9g
- Sodium: 926mg
- Fat: 31g
- Saturated Fat: 10g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 47mg