Mexican Street Corn (Elotes)

About This Recipe

Elotes (from the Nahuatl 'elotl', meaning corn cob) are one of the great street foods of Mexico, sold by vendors pushing carts through neighbourhoods, at markets, outside schools and at every festival. The corn is grilled or steamed, then impaled on a stick and coated in a creamy mixture of mayonnaise and crema, rolled in crumbled cotija cheese, dusted with chilli powder and finished with lime juice. The combination of sweet charred corn, salty cheese, creamy mayo, heat and acid is one of the most perfectly balanced flavour combinations in any cuisine.

Ingredients

Serves 4

• 4corn cobs(husks removed)
• 4 tbspmayonnaise
• 2 tbspsour cream
• 80 gcotija cheese(crumbled (or feta))
• 1 tspchilli powder
• ½ tspsmoked paprika
• ¼ tspgarlic powder
• 2limes(halved)
• 1 handfulfresh coriander(chopped)

Instructions

1. 1

   Grill the corn

   Grill corn over high heat (BBQ or griddle pan), turning every 2–3 minutes for 12 minutes until charred in spots.

2. 2

   Mix crema

   Mix mayonnaise and sour cream together.

3. 3

   Coat with mayo

   While corn is hot, brush liberally with mayo-cream mixture.

   The mayo coating helps toppings stick — apply it immediately off the grill.

4. 4

   Add toppings

   Roll in cotija cheese, dust with chilli powder, paprika and garlic powder.

5. 5

   Finish and serve

   Squeeze lime over the top and scatter coriander. Serve immediately.

Variations

• •

  Serve as esquites (off the cob): cut kernels into a cup and add all toppings.

• •

  Add Tajín seasoning for extra tang and heat.

• •

  Use Mexican crema instead of sour cream for more authenticity.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately.

Frequently Asked Questions