Elote (Mexican Street Corn)

Ingredients

• 4ears of corn
• 60 ml (¼ cup)Mexican crema (or mayonnaise)
• 1lime, zested and juiced
• 85 g (⅓ cup; about 3 oz)cotija cheese, crumbled
• 30 ml (2 tbsp)coriander, chopped
• 2.5 ml (½ tsp)chilli powder, or to taste

Instructions

1. 1

   Grill the corn

   Remove the husks from the corn, or leave them on if you prefer. Grill over high to medium-high heat, turning as needed, until tender with charred patches, about 8–10 minutes.

2. 2

   Mix the sauce

   Stir the crema or mayonnaise with the lime juice and zest until combined.

3. 3

   Dress and finish

   Take the cooked corn off the grill. Brush or spoon the sauce generously over it, then add the cotija, coriander and chilli powder to taste.

4. 4

   Serve the corn

   Enjoy while warm.

What is elote?

Elote is Mexican street-style corn, traditionally served on the cob with a creamy coating and savoury, tangy toppings. This version keeps the preparation straightforward: grill the corn, dress it with lime-spiked crema or mayonnaise, then finish with cotija, coriander and chilli.

The grill's char gives the sweet kernels a smoky edge, while the sauce and cheese bring richness and salt. Lime and chilli sharpen the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 294 calories, 12g protein, 34g carbs, 15g fat.

The corn provides most of the carbohydrates, while the crema or mayonnaise contributes much of the fat; cotija adds protein and more fat. Pair an ear with a protein-rich main and a vegetable side to make a more complete plate.

Choosing the corn

Fresh ears: Choose corn with plump kernels for a juicy result. Remove the husks before grilling, or leave them on if you prefer; the recipe allows either approach.

Making the lime sauce

Crema or mayonnaise: Either gives the corn a creamy coating. Stir it with both the lime zest and juice so the sauce has citrus flavour throughout.

Lime: Zest the fruit before juicing it, which is easier while it is still whole. Add the juice to the sauce rather than pouring it over the finished toppings.

Getting the char right

Grill heat: Use high to medium-high heat and turn the ears as needed. The aim is tender corn with patches of char, not kernels blackened all over.

Doneness: The recipe gives a guide of 8–10 minutes, but grills vary. Check that the kernels are tender and move the corn around the grill if some areas colour faster.

Adding the toppings

Sauce first: Brush or spoon it generously over the corn once it comes off the grill. The warm surface helps the coating cling.

Finish last: Scatter on the crumbled cotija, chopped coriander and chilli powder after saucing. Adjust the chilli to taste so it complements rather than overwhelms the lime.

Serving ideas

Serve elote warm as a side with grilled food, tacos or other Mexican-inspired dishes. The sweet corn, creamy sauce and salty cheese make it a flavourful accompaniment.

For a balanced plate, pair it with a source of protein and a simple salad or another vegetable dish.

Recipe notes & tips

• Turn the ears regularly so they char in patches without scorching in one spot.
• Zest the lime before cutting it to squeeze out the juice.
• Crumble the cotija finely so a little can cover more of each ear.
• Start with a small amount of chilli powder and add more to taste.
• Dress the corn soon after grilling so the toppings cling to its warm surface.

Variations

• Extra lime: Add another squeeze of lime juice at the table for a brighter finish.
• More heat: Use additional chilli powder to taste.
• No grill: Cook the corn using another suitable method, then add the sauce and toppings.
• Mayonnaise option: Use mayonnaise instead of Mexican crema for the creamy coating.
• Husk-on grilling: Leave the husks on if preferred, as the recipe allows, and grill until the corn is tender.

Common mistakes to avoid

• Leaving the corn unattended: Turn it as needed so it chars without burning.
• Overcooking the ears: Check for tender kernels and remove the corn once it is cooked.
• Skipping the lime zest: Mix both zest and juice into the sauce for a fuller citrus flavour.
• Adding toppings before the sauce: Coat the warm corn first so the cheese and coriander have something to cling to.
• Using too much chilli at once: Begin with a little and increase it to taste.

How to store

For the best texture, serve elote freshly grilled. Refrigerate leftovers in a covered container and eat within 3–4 days; reheat the corn until hot, then refresh the toppings if needed.

Frequently asked questions