Elote Recipe
This elote recipe brings authentic Mexican street corn to your table. Grilled corn is coated in creamy sauce, sprinkled with cotija cheese, chili, and lime for a smoky, tangy, and cheesy flavor explosion. Perfect for BBQs, parties, or a quick side dish.
Ingredients
- 4 ears fresh corn on the cob husked
- ¼ cup Mexican crema or mayonnaise
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder or Tajín
- 2 tablespoons fresh cilantro chopped
- 2 limes cut into wedges
- Salt to taste
Instructions
- Preheat grill to medium-high heat.
- Grill corn for 8–10 minutes, turning often, until charred and tender.
- In a small bowl, mix crema (or mayonnaise) with a squeeze of lime juice.
- Brush each ear of corn with the creamy mixture.
- Sprinkle generously with cotija cheese.
- Season with chili powder or Tajín.
- Garnish with fresh cilantro.
- Serve with lime wedges on the side.
Notes
Substitute feta or parmesan if cotija is unavailable.
For a lighter option, replace mayo with Greek yogurt.
Turn this into esquites by cutting kernels off the cob and serving in a cup.