Description
This authentic Elote recipe offers a flavorful twist on Mexican street corn, featuring sweet and smoky grilled corn topped with a creamy lime-mayo sauce, chili powder, Cotija cheese, and fresh cilantro. It’s the perfect side dish or snack that’s easy to make and bursting with vibrant flavors.
Ingredients
Main Ingredients
- 4 ears corn, husked
- ⅓ cup mayonnaise
- 1 teaspoon fresh lime juice, plus wedges for serving
- ½ teaspoon lime zest
- ½ teaspoon chili powder or ancho chile powder
- ⅓ cup Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Sea salt, to taste
Instructions
- Preheat and Grill Corn: Preheat a grill or grill pan to medium-high heat. Place the husked ears of corn directly on the grill. Cook the corn for about 15 minutes total, turning every 3 to 5 minutes to ensure all sides develop light char marks and the corn is evenly cooked. Once done, remove the corn from the grill.
- Prepare the Lime Mayo Sauce: In a small bowl, combine the mayonnaise with fresh lime juice and lime zest. Stir thoroughly to make a smooth, tangy sauce that will coat the grilled corn beautifully.
- Assemble the Elote: Spread the prepared lime mayo mixture evenly over the grilled corn. Then, sprinkle the chili powder, crumbled Cotija cheese, and chopped cilantro over each ear. Add sea salt to taste, and serve the elote with lime wedges for an extra burst of citrus flavor.
Notes
- Corn: For a different flavor and texture, try grilling the corn with the husks on. Refer to specific grilled corn recipes for husk preparation and grilling times.
- Mayonnaise Alternative: For a creamier and slightly tangy variation, use a mix of ¼ cup Mexican crema or sour cream combined with ¼ cup mayonnaise instead of all mayonnaise.