Elote

Elote (Mexican Street Corn)

A classic Mexican street snack: grilled sweet corn slathered with creamy mayonnaise, tangy cotija cheese, fresh lime, and a dusting of chilli powder, served on a stick.

Prep

10 min

Cook

12 min

Total

22 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •4 ears fresh sweet corn, husks pulled back and tied, white or yellow, with husks reserved to use as handles; husk-on grilling gives the most authentic street-cart flavour
• •80 g (⅓ cup) mayonnaise, Mexican-style mayo such as McCormick is traditional; full-fat works best
• •100 g (3½ oz) cotija cheese, finely crumbled, feta is the closest widely available substitute, though saltier and less crumbly
• •2 whole limes, one juiced (about 30 ml / 2 tbsp), one cut into wedges for serving
• •4 g (2 tsp) chilli powder, Mexican-style blend (a mild New Mexico or chile guajilo powder), not cayenne-heavy American chilli powder; Tajín is a popular alternative
• •1 g (½ tsp) fine sea salt, adjust to taste; cotija is already salty
• •5 g (1 tsp) fresh cilantro, finely chopped, optional but common on modern street carts

Steps

1. 1 Prepare a medium-hot grill (around 200 °C / 400 °F). If using a charcoal grill, push coals to one side for indirect heat.
2. 2 Pull the corn husks back, leaving them attached at the base, and remove the silk. Tie the husks together with a small strip of husk or kitchen twine to form a handle. Soak the ears in cold water for 10 minutes so the husks do not burn.
3. 3 Place the corn on the grill over medium heat. Cook for 10–12 minutes, turning every 2–3 minutes, until the kernels are tender and lightly charred in spots (internal temperature of the cob is not a safety concern, but kernels should pierce easily with a knife).
4. 4 While the corn grills, stir the mayonnaise and lime juice together in a small bowl until smooth.
5. 5 In a shallow plate, combine the crumbled cotija, chilli powder, and salt.
6. 6 Remove the corn from the grill. While still hot, brush or smear each ear generously with the mayonnaise-lime mixture, rotating to coat evenly.
7. 7 Roll or sprinkle the coated corn in the cotija-chilli mixture, pressing gently so the cheese adheres to all sides.
8. 8 Sprinkle with chopped cilantro if using, and serve immediately on the husks (as a handle) with extra lime wedges and a little extra chilli powder on the side.