Elotes, aka Mexican Street Corn
Elotes, aka Mexican Street Corn
Ingredients
For the Elotes
- 4 corn, ears, on the cob
- 1 tablespoon olive oil
- 1 lime, cut into wedges
- 1 cup cotija cheese, crumbled (or feta or Parmesan cheese)
For the Creamy Sauce
- 1/2 cup Mexican crema
- 1/2 cup mayonnaise
- 2 teaspoons smoked paprika
- 1 teaspoon Tajin
For Garnish
- as needed cilantro, fresh, chopped
- as needed Tajin
Instructions
- 1
Prepare the corn: Carefully peel back the husks of each ear of corn, leaving them attached at the base to use as a handle. Brush 1 tablespoon of olive oil evenly over each ear of corn.
⏱️ 5 min
- 2
Grill the corn: Place the oiled corn on the grill over indirect heat. Grill until the corn is tender, about 10-15 minutes, rotating occasionally. Then, move the corn directly over the coals or direct heat to char slightly, for about 5 minutes, turning frequently to get an even char.
⏱️ 20 min
- 3
Prepare the creamy sauce: While the corn is grilling, in a medium bowl, combine the 1/2 cup Mexican crema, 1/2 cup mayonnaise, 2 teaspoons smoked paprika, and 1 teaspoon Tajin. Mix thoroughly until all ingredients are well combined and smooth.
⏱️ 5 min
- 4
Sauce the corn: Once the corn is hot and charred from the grill, generously brush the prepared creamy sauce mixture onto each ear of corn, ensuring it is fully coated.
⏱️ 2 min
- 5
Coat with cheese: Roll the sauced corn in the 1 cup of crumbled cotija cheese (or feta or Parmesan, if using) until each ear is evenly coated.
⏱️ 2 min
- 6
Garnish and serve: Sprinkle additional Tajin and fresh chopped cilantro over the corn. Serve immediately with lime wedges for squeezing fresh lime juice over each ear.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Elotes, aka Mexican Street Corn
For the Elotes
- 4 corn, ears, on the cob
- 1 tablespoon olive oil
- 1 lime, cut into wedges
- 1 cup cotija cheese, crumbled (or feta or Parmesan cheese)
For the Creamy Sauce
- 1/2 cup Mexican crema
- 1/2 cup mayonnaise
- 2 teaspoons smoked paprika
- 1 teaspoon Tajin
For Garnish
- as needed cilantro, fresh, chopped
- as needed Tajin
Instructions
- 1
Prepare the corn: Carefully peel back the husks of each ear of corn, leaving them attached at the base to use as a handle. Brush 1 tablespoon of olive oil evenly over each ear of corn.
⏱️ 5 min - 2
Grill the corn: Place the oiled corn on the grill over indirect heat. Grill until the corn is tender, about 10-15 minutes, rotating occasionally. Then, move the corn directly over the coals or direct heat to char slightly, for about 5 minutes, turning frequently to get an even char.
⏱️ 20 min - 3
Prepare the creamy sauce: While the corn is grilling, in a medium bowl, combine the 1/2 cup Mexican crema, 1/2 cup mayonnaise, 2 teaspoons smoked paprika, and 1 teaspoon Tajin. Mix thoroughly until all ingredients are well combined and smooth.
⏱️ 5 min - 4
Sauce the corn: Once the corn is hot and charred from the grill, generously brush the prepared creamy sauce mixture onto each ear of corn, ensuring it is fully coated.
⏱️ 2 min - 5
Coat with cheese: Roll the sauced corn in the 1 cup of crumbled cotija cheese (or feta or Parmesan, if using) until each ear is evenly coated.
⏱️ 2 min - 6
Garnish and serve: Sprinkle additional Tajin and fresh chopped cilantro over the corn. Serve immediately with lime wedges for squeezing fresh lime juice over each ear.
⏱️ 1 min