Description
Mexican-Style Elote Corn
Ingredients
4 ears of corn, husked
2 tbsp unsalted butter, melted
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup cotija cheese, crumbled (or Parmesan)
1 tsp chili powder
1/2 tsp smoked paprika
1 tbsp fresh cilantro, chopped
1 lime, cut into wedges
Directions
Cook the Corn:
Grill or boil the corn until tender, about 10–12 minutes.
Make the Sauce:
In a small bowl, mix mayonnaise, sour cream, and melted butter until smooth.
Coat the Corn:
Brush the hot corn with the mayo mixture, ensuring it’s fully coated.
Top It Off:
Sprinkle cotija cheese, chili powder, smoked paprika, and cilantro over the corn.
Serve:
Serve immediately with lime wedges for squeezing over the top!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 220 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect elote every time. First, preheat your grill to medium-high heat or bring a large pot of salted water to a boil. While that heats, prepare your corn by removing all husks and silks. For grilling, lightly brush the ears with a neutral oil to prevent sticking. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 10-12 minutes. If boiling, cook for 8-10 minutes until tender. While the corn cooks, prepare the creamy sauce. In a bowl, thoroughly combine the mayonnaise, sour cream, and melted butter until completely smooth. Once the corn is cooked and still hot, use a pastry brush or spoon to generously coat each ear with the sauce. Immediately roll or sprinkle the coated corn in the crumbled cotija cheese so it adheres. Finish by evenly dusting with chili powder and smoked paprika, then sprinkle with fresh cilantro.
Serving Suggestions
Elote is best served immediately while hot. Present it on a large platter with lime wedges on the side for a bright, acidic finish. For a true street food experience, insert a wooden skewer or corn holder into the end of each cob for easy handling. This dish pairs wonderfully with grilled meats like carne asada or chicken fajitas. Serve alongside a fresh salad, black beans, and margaritas for a complete summer feast. For a less messy indoor option, you can cut the kernels off the cob after coating and serve it as “esquites” in a bowl.
How-to Summary
In short: cook corn (grill or boil), mix mayo, sour cream, and butter for the sauce, coat the hot corn with the sauce, then roll in cheese and spices. Garnish with cilantro and lime. The key is applying the sauce and toppings while the corn is very hot.
Frequently Asked Questions
Can I make elote in the oven? Yes. Brush shucked corn with oil, place on a baking sheet, and roast at 400°F (200°C) for 20-25 minutes, turning halfway, until slightly browned.
What’s the best substitute for cotija cheese? Crumbled feta cheese or grated Parmesan are the closest substitutes, offering a similar salty, tangy profile.
How can I make this recipe ahead of time? You can premix the sauce and prepare the dry toppings. However, assemble the corn just before serving to prevent sogginess.
Is there a lighter version? For a lighter sauce, use Greek yogurt instead of sour cream and light mayonnaise. The flavor will be tangier but still delicious.
My cheese won’t stick to the corn. What did I do wrong? The corn must be hot when you apply the creamy sauce. The sauce acts as the “glue” for the cheese. If the corn has cooled, the toppings will slide off.
Common Mistakes to Avoid
- Applying toppings to cold corn, resulting in poor adhesion.
- Overcooking the corn, which makes the kernels tough and chewy.
- Using cold ingredients for the sauce, which can cause the melted butter to solidify and create a lumpy texture.
- Skipping the lime wedge; the acidity is crucial for cutting through the richness.
- Substituting regular paprika for smoked paprika, which provides the essential smoky flavor, especially if you boil the corn.
Conclusion
Making authentic Mexican-style elote at home is simple and delivers an incredible burst of flavor. By following this guide—ensuring your corn is hot, your sauce is creamy, and your toppings are fresh—you can recreate the vibrant taste of street food in your own kitchen. Avoid the common pitfalls, don’t forget the lime, and get ready for a truly delicious and satisfying side dish that will be the highlight of any meal.