Elote. “What in the world is that?” you ask.
Elote is a common Mexican street food. It’s corn on the cob coated in a mixture of Mexican crema, mayo, cotija cheese, cilantro and chili powder, then topped with more cheese and a squeeze of lime.
Don’t be intimidated by the traditional Mexican ingredients. Mexican crema and cotija cheese can be found at most local grocery stores. And, if not, sour cream and feta or Parmesan can be used in their place. (But you won’t get the authentic taste without the real stuff.)
We’ve all had delicious, buttery corn on the cob. But, let me tell you, this knocks it completely out of the water – or off the grill, I should say.
The charred kernels bursting with rich, nutty flavor and oozing with natural, sweet juices pair perfectly with the salty and smoky flavors brought on by the cotija and chili powder. Throw in the butteriness of the crema and the fresh pop of citrus and herbs from the cilantro and lime, and you, my friend, have a mouthful of awesomeness.
Prefer corn “off” the cob? Turn this dish into esquites, a version of elotes in which the kernels are cut from the cob, mixed with all ingredients, and eaten with a spoon.
Don’t have a grill? Boiling the corn or broiling in the oven works just as well. And it makes it easier to enjoy these tasty cobs all year long.
4 ears of corn, shucked and fibers removed
1/4 cup mayonnaise
1/4 cup Mexican crema
1/2 cup crumbled cotija cheese, plus more for serving
1/2 teaspoon chili powder, plus more for serving
1/2 teaspoon garlic powder
1/4 cup cilantro, chopped
1 lime, cut into wedges
Heat grill to medium heat and spray with nonstick cooking spray. Place corn on grill and cook, turning frequently, until the corn is slightly charred and cooked through, about 8-10 minutes.
Meanwhile, combine the mayonnaise, crema, cheese, chili powder, garlic powder and cilantro in a small bowl and stir until smooth. Slather the mayo/sour cream mixture on the grilled corn and then coat with more cheese and sprinkle on more chili powder. Serve with a lime wedges.