Mexican Elote Recipes

ELOTE (MEXICAN STREET CORN)

Steps:

• While you're grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
• When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it's going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
• Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

ELOTE (MEXICAN STREET CORN)

Steps:

• Gather the ingredients and preheat a grill to medium heat. (For an oven option, see variations below.)
• Grill the corn in its husk until sweet and tender, about 15 minutes, turning once or twice during cooking. Let cool a few minutes then husk the corn.
• Char the corn directly on the hot grill for extra flavor and color, about 3 minutes, rotating a few times.
• In a medium bowl, combine the sour cream, mayonnaise, and lime juice.
• Using a Microplane or a garlic press, grate the garlic into the mixture. Add the salt and whisk to combine.
• Spread the mayo mixture onto a flat plate. Crumble the cotija cheese on a separate flat plate.
• Roll the corn in the mayo mixture to completely coat the ear. You can use corn on the cob holders to help you roll them; tongs will also work.
• Roll the coated ear of corn in the crumbled cheese and set aside on a platter. Repeat with the remaining ears.
• Top the corn with chopped cilantro and a sprinkle of chili powder, or Tajin. Serve immediately.

ELOTE RECIPE (AUTHENTIC MEXICAN CORN)

Steps:

• Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.
• When corn is cool enough to touch but still warm, insert wooden stick into core as a handle.
• Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge. Add hot sauce and chili powder to taste.
• Repeat with remaining ears of corn and serve.

ELOTES (MEXICAN CORN IN A CUP)

Steps:

• Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
• Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

SKILLET ELOTE (MEXICAN STREET CORN)

Steps:

• Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
• Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
• Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.