Elote Mexican Street Corn (Printable Version)
# What You'll Need:
→ Grilled Corn
01 -
4 fresh corn on the cob, husked
→ Sauce & Spices
02 -
60 ml mayonnaise
03 -
1 lime, juiced
04 -
1 g ground ancho powder
05 -
1 g ground guajillo powder
06 -
1 g garlic powder
07 -
2 g salt
→ Topping
08 -
60 g Cotija cheese, crumbled
09 -
10 g fresh cilantro, chopped
10 -
hot sauce, to taste
11 -
1 g red chili flakes, optional
# Step-by-Step Directions:
01 -
Preheat a grill to medium heat and lightly oil the grates. Grill the corn for 10 minutes, turning frequently, until slightly charred and golden.
02 -
Cool the grilled corn slightly. Insert wooden skewers into each cob if desired for easier handling.
03 -
Rub each ear of corn thoroughly with fresh lime juice.
04 -
Generously spread mayonnaise over each cob, ensuring even coverage to help the spices and cheese adhere.
05 -
Combine ancho powder, guajillo powder, garlic powder, and salt. Sprinkle the seasoning evenly over the corn.
06 -
Roll each cob in crumbled Cotija cheese to coat completely.
07 -
Sprinkle with chopped cilantro. Serve with hot sauce and a pinch of chili flakes if desired.
# Helpful Notes:
01 -
For added heat, use a spicier chili powder or extra chili flakes. Grilling adds smokiness to the corn, but boiling is also an option. To lighten the dish, substitute a portion of the mayonnaise with Mexican crema or sour cream.
02 -
Store leftovers in a sealed container in the refrigerator for up to 3–4 days. Gently reheat on the grill before serving.