Description
Elote is a popular Mexican street food featuring grilled corn on the cob slathered in a creamy, tangy sauce made from mayonnaise, sour cream, lime juice, and cotija cheese, then seasoned with chili powder and fresh cilantro for a flavorful, smoky treat perfect for summer cookouts or casual gatherings.
Ingredients
For the Corn
- 4 ears of fresh corn, husked
- 1 tablespoon vegetable oil or melted butter
- 1 lime, cut into wedges
For the Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder, plus extra for garnish
- 1/4 cup chopped fresh cilantro (optional)
- Salt to taste
Instructions
- Prepare the Grill: Preheat your grill to medium-high heat, around 375°F to 450°F, ensuring it’s hot enough to char the corn slightly without burning it.
- Oil the Corn: Lightly brush each ear of corn with vegetable oil or melted butter. This helps to prevent sticking and promotes even charring.
- Grill the Corn: Place the corn directly on the grill grates. Cook for about 10-12 minutes, turning every 2-3 minutes to ensure all sides get nicely charred and cooked through.
- Make the Sauce: While the corn is grilling, in a medium bowl, mix together mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt until smooth. Stir in half of the cotija cheese and chopped cilantro if using.
- Coat the Corn: Once the corn is grilled, remove it from the heat and immediately brush or spoon the creamy sauce generously all over each ear of corn.
- Garnish and Serve: Sprinkle the remaining cotija cheese over the coated corn, dust with additional chili powder to taste, and serve with lime wedges for squeezing over the top.
Notes
- If you don’t have a grill, the corn can be broiled in the oven or cooked on a stovetop grill pan.
- For a spicier kick, add cayenne pepper to the sauce or more chili powder.
- Cotija cheese is traditional but can be replaced with feta or Parmesan if unavailable.
- Leftover elote sauce can be refrigerated for up to 3 days and used as a dip or spread.
