Authentic Elote (Mexican Street Corn on the Cob)
Authentic Elote is Mexican street corn on the cob slathered in a creamy mayo-crema sauce and topped with cotija cheese, chili powder, and fresh lime. An easy 20-minute side.
Ingredients
- 4 ears corn husked
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema or sour cream
- ½ cup cotija cheese freshly grated, or queso fresco
- Chili powder or Tajín, to taste
- 1 lime quartered
- Fresh chopped cilantro for garnish (optional)
- Melted butter optional, for charring
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot). Optional step: brush the corn with melted butter and grill over medium heat until slightly charred on all sides. Mix the mayonnaise and Mexican crema together, then spread a thin layer all around the corn ears. Sprinkle generously with cotija cheese and then the desired amount of chili powder. Serve garnished with cilantro and with a lime wedge on the side for squeezing on top. Enjoy immediately.
Notes
White corn is traditionally used in Mexico, but yellow corn can be substituted. Cotija cheese is traditional, but if you can't find it, substitute queso fresco or finely grated parmesan. If using fresh husked corn, leave the stem end attached as a handle while eating, or insert a long wooden skewer into the end before grilling or coating. For a cup version, try esquites (corn cut off the cob). Make-ahead: cook the corn, cool, and store covered in the fridge; prepare toppings separately, then char and top fresh when ready. Freezing: blanch the corn for a few minutes, cool, and freeze up to 6 months; thaw overnight in the fridge before charring and topping.