Mexican Browned Butter Street Corn (Elote)

About This Recipe

Elote is Mexico's iconic grilled corn on the cob, traditionally slathered with a mix of mayonnaise or crema, chili powder, lime, and crumbled cotija cheese, sold from street carts with the corn served on the stick or off the cob in a cup as esquites. Browning the butter before mixing it into the mayo isn't classic, but it adds a nutty depth that plays nicely against the char of the grilled corn and the sharp tang of the cotija. Grilling the corn directly over open flame or hot coals until the kernels blacken slightly in spots is what gives elote its smoky base flavor, something boiled corn can't replicate. The mayo-crema mixture, brushed on generously while the corn is still hot, melts slightly into the kernels, giving every bite a rich, tangy coating rather than a dry, plain cob. A heavy dusting of chili powder and a squeeze of fresh lime right before serving finishes the dish, and the whole thing is best eaten immediately, corn in hand, the way it's sold at markets and street corners throughout Mexico.

Ingredients

Serves 4

• 4 wholeears of corn, husked
• 60 gbutter
• 0.33 cupmayonnaise
• 2 tbspMexican crema or sour cream
• 1 wholelime, juiced, plus wedges for serving
• 1 tspchili powder, plus more for garnish
• 0.5 cupcotija cheese, crumbled
• 0.25 cupcilantro, chopped

Instructions

1. 1

   Brown the butter

   Melt butter in a small pan over medium heat, swirling often, until it turns golden brown and smells nutty, 4-5 minutes. Let cool slightly.

2. 2

   Make the sauce

   Whisk browned butter with mayonnaise, crema, and half the lime juice until smooth.

3. 3

   Heat the grill

   Preheat a grill or grill pan to medium-high heat.

4. 4

   Grill the corn

   Grill corn, turning every 2-3 minutes, until charred in spots and tender all over, about 12-15 minutes.

5. 5

   Brush with sauce

   While the corn is still hot, brush generously with the browned butter mayo mixture.

6. 6

   Finish and serve

   Roll the corn in cotija cheese, dust with chili powder, and top with cilantro. Serve with remaining lime juice or wedges.

Variations

• •

  Cut the kernels off the cob after grilling and serve in a cup as esquites, topped the same way.

• •

  Use tajín seasoning in place of plain chili powder for the classic tangy-spicy flavor.

• •

  Skip the browned butter step for a faster, more traditional version using just mayo and crema.

Storage

Best eaten fresh off the grill; leftover kernels can be cut off the cob and refrigerated up to 2 days, reheated in a hot skillet with a little butter.

Frequently Asked Questions