Elote (Mexican Street Corn)
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The Tale of Elote (Mexican Street Corn)
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Elote, corn grilled or boiled and slathered with mayonnaise, cotija cheese, chile powder, and lime, grew out of Mexico's street food culture around a crop, maize, that has been central to Mexican cuisine since it was first domesticated in the region thousands of years ago.
Ingredients
Scale:· 4 servings
- 4 ears corn, husked
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema
- 1 cup crumbled cotija cheese
- 1 tsp chili powder
- 2 limes, cut into wedges
- Chopped cilantro, for garnish
Instructions
- 1Grill the corn over medium-high heat, turning occasionally, until charred in spots, about 12-15 minutes.
- 2Whisk together mayonnaise and crema in a small bowl.
- 3Brush the grilled corn generously with the mayonnaise mixture.
- 4Roll each ear in crumbled cotija cheese.
- 5Sprinkle with chili powder and cilantro.
- 6Serve immediately with lime wedges.
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