Authentic Mexican Elotes
Smoky, charred corn coated in creamy, tangy cheese and herb mixture, lightly spiced and served with lime wedges—a quick, flavorful, and crowd-pleasing Mexican street corn recipe.
Equipment
- Charcoal or gas grill
- Chimney starter
- Large Mixing Bowl
- Sharp Knife
- Tongs
Ingredients
- 1/2 cup 110 g finely crumbled Cotija or feta cheese, plus more for garnish
- 1/4 cup 60 ml mayonnaise
- 1/4 cup 60 ml sour cream or Mexican crema
- 1/4 cup finely chopped cilantro leaves and tender stems
- 1/2 teaspoon ancho or guajillo chile powder plus more for garnish
- 1 medium garlic clove finely minced (about 1 teaspoon)
- 4 ears corn shucked (see notes)
- 1 lime cut into wedges
Instructions
- Prepare the Grill: Light a full chimney of charcoal and wait until the coals are covered with gray ash. If using a gas grill, preheat half of the burners on high. Place the cooking grate and allow it to heat for 5 minutes, then clean and lightly oil it to prevent corn from sticking.
- Make the Creamy Sauce: In a large mixing bowl, combine the crumbled Cotija or feta cheese, mayonnaise, sour cream or Mexican crema, finely chopped cilantro, chile powder, and minced garlic. Stir thoroughly until the mixture is smooth, uniform, and well blended. Set aside to allow the flavors to meld.
- Prepare the Corn: Husk the corn by removing the outer leaves and silky threads, leaving a couple of inches of the stalk as a handle if desired. This makes it easier to turn the corn on the grill and serves as a natural holder when eating.
- Grill the Corn: Place the corn directly over the hot side of the grill. Rotate occasionally to ensure even cooking and char marks on all sides. Grill until the kernels are tender, smoky, and lightly blackened in spots, approximately 8–10 minutes total.
- Coat the Corn: Transfer the grilled corn into the prepared sauce bowl. Using a large spoon or brush, coat each ear thoroughly with the creamy cheese mixture, making sure it clings to all sides of the kernels.
- Garnish and Serve: Sprinkle additional crumbled cheese and a pinch of chile powder on top for extra flavor and visual appeal. Serve immediately while warm, with lime wedges on the side for squeezing over the corn to add a fresh, tangy kick.
- Optional Adjustments: For stovetop or indoor cooking, char the corn under a broiler or in a grill pan, rotating frequently to achieve similar smoky flavor. Adjust chile powder to taste for mild or spicier results, ensuring everyone enjoys the perfect balance of creaminess, tang, and heat.
Notes
- Leave a small portion of the stalk as a handle for easy grilling and serving.
- Adjust chile powder to taste; start with less if you prefer mild heat.
- Cotija cheese can be substituted with feta for a tangy, creamy alternative.
- Husk the corn completely and remove all silk threads to avoid bitterness.
- For indoor cooking, use a grill pan or broiler to mimic charred flavor.
- Serve immediately after coating for best texture; the sauce is creamy but may slide off if left too long.