Elote

Posted in Latin Recipes
Elote
Elote is grilled corn made louder and better: smoky char, creamy lime sauce, salty cotija, chili powder, and fresh cilantro. It is quick enough for a weeknight side but festive enough to anchor a summer cookout plate.

Ingredients

  • 6 ears corn, husked
  • 1 tbsp neutral oil
  • ⅓ cup mayonnaise
  • ⅓ cup Mexican crema or sour cream
  • 1 clove garlic, finely grated
  • 1 tbsp lime juice, plus lime wedges for serving
  • ½ tsp chili powder, plus more for serving
  • ¼ tsp smoked paprika, optional
  • ¼ tsp kosher salt
  • ¾ cup crumbled cotija cheese
  • ¼ cup chopped cilantro

Instructions

  1. Make the sauce: Stir together mayonnaise, crema or sour cream, garlic, lime juice, chili powder, smoked paprika if using, and salt.

  2. Grill the corn: Brush corn lightly with oil. Grill over medium-high heat for 8-10 minutes, turning often, until tender and charred in spots.

  3. Coat: Brush the hot corn generously with the creamy sauce, turning so all sides are coated.

  4. Finish: Sprinkle with cotija, cilantro, and extra chili powder. Serve immediately with lime wedges.

Mexican Street Corn

Elote is Mexican street corn: grilled corn on the cob covered with a creamy lime sauce, salty cotija, chili powder, and cilantro. It is messy in the best way. The corn should be sweet and a little smoky, the sauce should be tangy and rich, and every bite should have enough cheese and chile to make it feel like more than just a side dish.

Serve it with carnitas, enchiladas, grilled chicken, tacos, or a simple rice and bean plate. It is especially good for summer cookouts because it feels festive without taking much time.

Tips

  • Broil the corn on a foil-lined sheet pan if you do not have a grill, turning every few minutes until charred in spots.
  • You can also char the corn in a cast-iron skillet, working in batches if needed.
  • Elote is best right after assembly, but you can grill the corn and mix the sauce a day ahead. Store separately, then rewarm the corn and add sauce, cheese, and toppings just before serving.

Variations

  • For esquites, cut the kernels from the cob after grilling and toss them with the sauce, cotija, cilantro, and lime in a cup or bowl. This is my preferred method because it is easier to eat and every spoonful gets the toppings.
  • Add jalapeno, hot sauce, or Tajin-style seasoning if you want more heat and tang.
  • Use Greek yogurt in place of some of the mayo or crema for a lighter sauce.

Nutrition Facts

  • Serving Size: 1 ear of corn
  • Servings Per Recipe: 6
  • Calories: 230

% Daily Value

  • Total Fat: 15g (19% DV)
  • Saturated Fat: 5g (25% DV)
  • Cholesterol: 25mg (8% DV)
  • Sodium: 430mg (19% DV)
  • Total Carbohydrates: 22g (8% DV)
  • Dietary Fiber: 3g (11% DV)
  • Total Sugars: 8g
  • Protein: 6g
  • Vitamin A: 110mcg (12% DV)
  • Vitamin C: 12mg (13% DV)
  • Calcium: 140mg (11% DV)
  • iron: 1mg (6% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.