This iconic Mexican street food transforms simple corn into a delicious sensation with a creamy, tangy, and slightly spicy coating that's impossible to resist. Charred corn kernels are slathered with a rich mayo and cheese mixture, then finished with fresh cilantro and lime for an addictive snack that captures the vibrant flavors of Mexico City's bustling markets.
⏱️30 min
📊Easy
👥4 servings
🍽️Snack
vegetarianbudget-friendlyquickfamily
Ingredients
4 piecescorn on the cob
150 gmayonnaise
100 gcotija cheese or feta cheese
30 gfresh cilantro
2 pieceslimes
2 tspchili powder or tajín seasoning
30 gbutter
1 pinchsalt and black pepper
Instructions
1PREPARE THE CORN: Remove the husks and silk from the corn cobs, rinse them thoroughly under cold water, and pat dry with paper towels. This ensures even cooking and helps the corn develop a nice char. You can leave the stem end intact to use as a handle for serving.
2HEAT YOUR COOKING SURFACE: If grilling, preheat your grill to medium-high heat (around 375-400°F or 190-200°C) for 10 minutes until it's hot and the grates are clean and oiled. If using a stovetop, heat a large cast-iron skillet or griddle over medium-high heat until it's very hot and a drop of water sizzles immediately on contact.
3COOK THE CORN: Place the corn directly on the grill grates or in the hot skillet, rotating every 2-3 minutes to ensure even charring on all sides. Cook for approximately 12-15 minutes total, until the kernels are tender when pierced with a fork and have golden-brown char marks covering most of the surface. The corn should have a slight smoky aroma and some kernels may pop slightly, which is desirable.
4PREPARE THE CREMA MIXTURE: While the corn cooks, in a small bowl, combine the mayonnaise with a squeeze of lime juice (about 1 tablespoon), a pinch of salt, and freshly ground black pepper. Mix until smooth and well combined. This creates a tangy, creamy coating that's the signature element of elote and adds richness without being overly heavy.
5ASSEMBLE THE ELOTE: Immediately after cooking, brush each corn cob with a small amount of melted butter while still hot, then generously coat all sides with the prepared crema mixture using a basting brush or the back of a spoon. Work quickly so the coating adheres while the corn is warm. Sprinkle the crumbled cotija cheese evenly over the entire surface, then dust with chili powder or tajín seasoning according to your heat preference.
6FINISH AND SERVE: Finely chop the fresh cilantro and sprinkle it over each corn cob for bright, herbaceous flavor. Cut the remaining limes into wedges and arrange them on a serving platter alongside the elote. Serve immediately while the corn is still warm, encouraging guests to squeeze fresh lime juice over their elote just before eating for maximum citrus brightness and authentic flavor.