Elotes (Mexican Street Corn)
Sides · Serves 6 · Prep 10 min · Cook 15 min · Total 25 min
Corn charred on the grill, slathered with crema and mayonnaise, rolled in salty cotija and dusted with chile. Have napkins nearby.
Ingredients
- 6 ears corn, husked
- 1/3 cup mayonnaise
- 1/3 cup Mexican crema (or sour cream)
- 1 cup finely crumbled cotija cheese (about 4 oz; or feta)
- 1 tsp ground chile de árbol, chili powder or chile-lime seasoning
- 2 tbsp chopped cilantro (optional)
- 2 limes, cut in wedges
Steps
- Heat a grill to medium-high. (A broiler or the open flame of a gas burner works too.)
- Grill the corn, turning every couple of minutes, until charred in spots and tender, 10 to 12 minutes.
- Stir the mayonnaise and crema together in a shallow dish. Spread the cotija on a plate.
- While the corn is hot, brush each ear all over with the crema mixture, roll it in the cotija, and dust with chile. Push a skewer into the end for a handle if you like.
- Sprinkle with cilantro and serve with lime wedges for squeezing over.