Grilled corn brushed with nutty browned butter, mayo, and chili, finished with cotija and lime for classic elote.
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.
Serves 4
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.
Whisk browned butter with mayonnaise, crema, and half the lime juice until smooth.
Preheat a grill or grill pan to medium-high heat.
Grill corn, turning every 2-3 minutes, until charred in spots and tender all over, about 12-15 minutes.
While the corn is still hot, brush generously with the browned butter mayo mixture.
Roll the corn in cotija cheese, dust with chili powder, and top with cilantro. Serve with remaining lime juice or wedges.
Watch the butter closely as it browns — it goes from golden to burnt within seconds once it starts to color.
Brush the sauce on while the corn is still hot off the grill so it melts into the kernels rather than sitting on top.
Press the cotija cheese onto the corn while the sauce is still tacky so it sticks evenly.
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.
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.
Elote is a beloved Mexican street food, sold by vendors known as eloteros, traditionally topped with mayonnaise or crema, chili powder, lime, and cotija cheese, with regional variations across the country.
Char the corn under a hot broiler, turning every few minutes, or in a very hot dry skillet, for a similar (if slightly less smoky) result.
Feta or parmesan both work as reasonable substitutes, offering a similar salty, crumbly texture.
It was likely cooked over too high heat or left unattended — use medium heat and swirl the pan frequently, pulling it off the heat as soon as it turns golden and smells nutty.
Per serving (200g / 7.1 oz) · 4 servings total
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