Elote – Mexican grilled corn Recipe
Elote is corn on the cob sold on the streets of Mexican cities, hot, fragrant and coated in a sauce made from mayonnaise, cheese and chili. It’s more than just boiled corn – it’s a bit like street-food hot dogs, only in a vegetable version. It’s perfect for summer barbecues and garden parties.
Elote is the essence of Mexican street food – an ordinary corn cob turns into a full-fledged snack thanks to creamy sauce, salty cheese and a bold amount of chili. The contrast between the smoky grilled flavour, the sweetness of the kernels and the tangy lime makes it hard to stop at just one cob.
Chef's tips
Don’t cut short the initial boiling time – the kernels need to be tender but springy, otherwise they’ll just dry out on the grill. Grill over fairly high heat, turning often, to get dark stripes rather than completely burnt spots. Spread the sauce on hot cobs so it melts slightly and helps the cheese stick.
How to serve
Elote is perfect as the star of a summer barbecue – serve it alongside simple grilled meats instead of classic salads. It pairs well with wheat beer, michelada or homemade lime lemonade, which will soften the heat of the chili. It’s also a fun snack for an outdoor movie night, with each person getting their own cob wrapped in a paper towel.
Ingredients
- fresh corn on the cob husks and silk removed - 4 pieces
- mayonnaise thick - 60 g
- sour cream 18% for the sauce - 60 g
- feta-style cheese or firm brined cheese finely crumbled - 60 g
- butter for brushing the corn - 20 g
- chili powder or a mix of hot and sweet paprika - 0.5 teaspoons
- lime cut into wedges - 1 piece
- salt to taste
- black pepper to taste
Preparation
- Cook the corn cobs in salted water for 8–10 minutes until the kernels are tender but still springy. Drain and let cool slightly.
- In a small bowl mix the mayonnaise with the sour cream, a pinch of salt, pepper and half of the chili powder.
- Heat a grill or grill pan. Brush the cobs with a thin layer of butter and grill for 8–10 minutes, turning every few minutes, until darker, lightly charred stripes appear on the kernels.
- Brush the hot cobs with the prepared mayonnaise and sour cream sauce using a spoon or pastry brush. Immediately sprinkle with crumbled cheese and the remaining chili powder.
- Serve at once with lime wedges for squeezing over just before eating.
Storage
Leftover elote is best eaten the same day. If needed, store cooled corn in the fridge and reheat gently, then refresh with a little extra sauce and lime juice before serving.
