Elotes (Mexican Street Corn)
Elotes are Mexican street corn, grilled to perfection and topped with creamy mayo, cheese, chili powder, and lime.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 ears of sweet yellow corn
- 2 tbsp mayonnaise
- 2 tbsp Mexican crema
- 1 tbsp fresh lime juice
- 1 tbsp butter
- cotija cheese
- Tajin
Instructions
- 1
Husk the corn and cut off any protruding core pieces at the base.
- 2
Boil for 5 minutes only. Any longer than that and you will have mushy corn. Alternatively, you can grill the corn over medium high heat, turning over as it becomes slightly charred all over.
- 3
While the corn is boiling, mix together mayonnaise, crema, butter, and lime juice until smooth. I prefer the milder flavor of the crema and butter mixed with the creamy mayo, but you may omit the crema and butter if you want.
- 4
You don't have to skewer the corn, but it is a bit easier to eat this way. Let the corn cool enough to handle, then make sure you use thick skewers that are strong enough to hold the weight of the corn.
- 5
Using a brush, slather the mayo/crema mixture all over the corn. Do not slather on the mixture if the corn is still hot. It should be lukewarm to prevent the mixture from sliding off.
- 6
Sprinkle generously with cotija cheese all over,
- 7
Optional: drizzle over your favorite hot sauce. I use Valentina or Tapatio
- 8
Sprinkle desired amount of Tajin or whichever chili powder you prefer.