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Elote
Serves 4 Prep 10 min Cook 12 min Total 22 min Type Side Origin Mexican

Elote

Mexico's street-cart corn: charred corn cobs slathered in mayo-and-crema, dusted with crumbled cotija, chilli powder and finished with a lime wedge.

Serves 4 Prep 10 minutes Cook 12 minutes Units Rate

Overview

Fresh sweetcorn ears are husked (or partially husked, with the leaves pulled back as a handle). Grilled over hot charcoal (or a smoking-hot griddle, or under a domestic grill / broiler) for 8-12 minutes, turning, until charred in patches and bright yellow at the kernels. While the corn grills, a sauce of Mexican crema (or sour cream + lime juice), mayonnaise, a small splash of milk and a clove of crushed garlic whisks together. The hot grilled corn is brushed all over with the sauce, then rolled in finely crumbled cotija cheese (or a Tajín-cotija mix), dusted with chilli powder and chopped coriander, served with a lime wedge.*

Ingredients

  • 4 corn cobs (the freshest you can find - corn off the cob loses sugar within hours of picking)
  • 1 tablespoon vegetable oil (for the cobs, if grilling)

Crema sauce

  • 4 tablespoons Mexican crema (or sour cream + 1 teaspoon lime juice)
  • 4 tablespoons mayonnaise (a good one - Hellmann's or Mexican brand)
  • 1 tablespoon whole milk (to loosen)
  • 1 garlic clove (crushed to a paste with a pinch of salt)
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt

Toppings

  • 80 g cotija cheese (finely crumbled - or feta, or pecorino as substitutes)
  • 1 teaspoon ancho chilli powder (or a mix of chilli powder + smoked paprika)
  • 1 teaspoon Tajín (the chilli-lime-salt seasoning - sold at Mexican shops; optional but classic)
  • 3 tablespoons fresh coriander (chopped fine)
  • 2 limes (cut into wedges)
  • 4 wooden skewers OR the husks of the cobs (for handles)

Method

Stage 1 - Prep the corn

  1. Option A (husks as handle): Pull the husks back from the cob, but don't tear them off - they become the handle. Remove all the silk threads. Tie the husks back with a piece of kitchen string if needed.
  2. Option B (no husks): Pull all the husks off; if serving on a stick, insert a wooden skewer firmly into one end of each cob.

Stage 2 - Make the crema sauce

  1. In a wide shallow bowl, whisk crema, mayonnaise, milk, garlic-salt paste, cumin and ¼ teaspoon salt to a smooth pourable sauce.

Stage 3 - Grill the corn

  1. Charcoal grill (best): Build a hot fire; grill the cobs directly on the grate 8-10 minutes, turning every 2 minutes, until charred in patches all around.
  2. Grill / griddle pan: Heat a heavy ridged griddle over high heat 3 minutes. Brush cobs lightly with oil. Grill 3 minutes per side (4 sides) - total 12 minutes.
  3. Broiler: Place cobs on a foil-lined tray under a hot grill (broiler) 4 minutes per side, turning twice.

Stage 4 - Coat

  1. Roll each hot grilled cob in the crema sauce - use a brush, or roll the cob through the sauce bowl.
  2. Make sure every kernel is coated.

Stage 5 - Top

  1. Hold each sauced cob over a plate of crumbled cotija and roll it through the cheese, pressing slightly so the crumbs stick.
  2. Dust with ancho chilli powder and a sprinkle of Tajín (if using).
  3. Scatter fresh coriander.

Stage 6 - Serve

  1. Plate with a lime wedge.
  2. Eat by hand, holding the husk handle or the skewer.
  3. Squeeze the lime over before each bite.

Notes

  • Fresh corn matters: The sugars in sweetcorn start converting to starch within hours of picking. Same-day-bought corn is dramatically sweeter than week-old corn. If your only option is older corn, brush each cob with a teaspoon of melted butter before grilling.
  • Crema vs sour cream: Mexican crema is thinner, slightly tangy, and richer than sour cream. Sour cream + a squeeze of lime is the closest substitute; thin with milk to the right consistency.
  • Cotija vs feta: Cotija is dry-ish, salty, slightly funky aged cow's-milk cheese. Feta is a fine substitute (similar saltiness) - crumble small. Pecorino works in a pinch.

Storage

  • Eat immediately. Elote doesn't keep - the sauce melts into the corn and goes soggy within an hour.
  • The crema sauce alone keeps refrigerated 4 days; it's also excellent on grilled fish, tacos, or as a salad dressing.

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