Elote
The ultimate comfort food, Elote is a delightful twist on street corn that combines creamy, tangy, and spicy flavors for an unforgettable treat. Perfect for summer gatherings or a cozy night in, this easy and delicious recipe will have you craving it again and again. Enjoy the taste of tradition tonight!
Equipment
- Gas grill
- charcoal grill
- electric grill
Ingredients
- 8 ears Fresh Corn preferably in husks
- ½ cup Mexican Crema or crème fraîche, or sour cream
- ¼ cup Mayonnaise
- ¾ cup Cotija Cheese crumbled
- ¼ teaspoon Cayenne Pepper more for dusting
- 1 lime Lime juiced, about 2 tbsp
- 1 teaspoon Salt
- ½ cup Cilantro fresh, chopped
- Lime Wedges for garnish
Instructions
- Prepare your grill for medium-high heat, allowing it to reach the perfect temperature for grilling the corn.
- Take the corn and gently pull the husks back from each ear. Use your fingers to remove as much silk as possible. It’s okay if some silk remains; just make sure the husks are still attached.
- Bring the husks back up around each ear of corn and secure the tops using string or a strand of the husk. This helps keep the moisture in while grilling.
- Place the corn directly on the grill and cook for about 8 to 10 minutes. You’ll see the husks begin to char, which adds a wonderful smoky flavor.
- Make sure to keep an eye on the corn, turning it occasionally with metal tongs. The husks can burn easily, so be attentive during this step.
- Once the corn is cooked, remove it from the grill and let it cool slightly before handling. Carefully peel back the husks, leaving a portion of the stalk intact for easy handling.
- Place the corn back on the grill for an additional 12 to 15 minutes. This will allow the kernels to get beautifully browned in spots, enhancing the flavor further.
- After grilling, remove the corn and place it on a large cutting board. Let it cool for a moment.
- In a medium bowl, mix the Mexican crema, mayonnaise, ½ cup of crumbled Cotija cheese, cayenne pepper, lime juice, and salt until well combined. This creamy mixture will be the star topping for your Elote.
- Brush the creamy mixture generously over the corn while it’s still hot, allowing it to melt into the warm kernels.
- Sprinkle the remaining Cotija cheese on top, followed by the chopped cilantro and a squeeze of fresh lime. If you like it spicy, dust with extra cayenne for an added kick.
- Serve the Elote immediately while it’s warm, and watch everyone enjoy this delicious treat!
Notes
- Mexican Crema: If you can’t find it, you can substitute sour cream.
- Cotija Cheese: If unavailable, crumbled mild feta cheese or parmesan can work as alternatives.
- Prep Ahead: The ears of corn can be prepped up to 2 days in advance. Wrap them in plastic or foil to keep them from drying out.
- Boiling Alternative: If you don’t have a grill, you can boil the corn for 5 to 10 minutes, depending on freshness.