Description
This classic Elote recipe features Mexican street corn grilled to perfection, slathered in a tangy, creamy sauce made with mayonnaise, Mexican crema, and lime juice, then topped with crumbly queso fresco, chili powder, and fresh cilantro. A simple yet flavorful dish perfect for summer barbecues or as a delightful snack.
Ingredients
Corn
- 4 ears of corn (husks removed)
Cream Sauce
- ½ cup Mayonnaise
- ½ cup Mexican table crema
- 1 lime (juiced)
- ½ teaspoon chili powder
- ½ teaspoon paprika
Toppings
- 4 ounces queso fresco (crumbled)
- Fresh cilantro (to garnish)
Instructions
- Preheat the grill: Set your grill to high heat to ensure a nice char on the corn, which adds smoky flavor essential to authentic elote.
- Grill the corn: Place the ears of corn directly on the grill grates. Cook for about 15 minutes, turning the corn every 2-3 minutes until it is lightly charred on all sides and cooked through. Once done, remove the corn and let cool slightly. Optionally, for ease of handling, insert a wooden skewer into each ear after cooling.
- Make the sauce: In a small bowl, combine the mayonnaise, Mexican crema, freshly squeezed lime juice, chili powder, and paprika. Mix thoroughly until smooth and well blended. This will be the creamy coating for the corn.
- Coat the corn: Once the corn has cooled a bit (but is still warm), spread the prepared cream sauce all over each ear, making sure they are evenly covered for maximum flavor.
- Add toppings and serve: Sprinkle crumbled queso fresco liberally over the coated corn. Optionally, add a sprinkle of extra chili powder and paprika for added kick and vibrant color. Garnish with freshly chopped cilantro leaves and serve with lime wedges on the side for extra zest.
Notes
- Choose fresh, high-quality corn for the best sweet flavor and texture.
- Mexican table crema is slightly tangier than sour cream; you can substitute with sour cream if unavailable.
- Adjust chili powder according to your spice tolerance.
- Adding a wooden skewer makes eating the corn easier and less messy.
- Serve immediately for the best taste, as the sauce can drip when corn cools down.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
