Street-Style Grilled Mexican Street Corn (Elote)
Sweet corn on the cob charred over open flame, brushed with lime crema, and rolled in cotija cheese.
grill Timer
Set for 10 mins @ 450°F (232°C) Direct Heat
Ingredients
Base recipe calibrated for 6 adults.
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Get to the Point Execution
Husk 6 ears of sweet corn and remove all silk.
Grill directly over 450°F heat for 10-12 minutes, turning every 2-3 minutes until charred all around.
Brush hot corn with a mix of mayonnaise, sour cream, and lime juice.
Roll in crumbled cotija cheese, sprinkle with chili powder and cilantro, and serve with lime wedges.
Step-by-Step Guided Instructions
Pull husks and silk completely off 6 ears of fresh sweet corn. Brush each cob lightly with 1 tbsp vegetable oil.
Grilling naked corn directly on grates develops deep caramelized sweetness rather than steaming inside husks.
Place corn cobs directly over medium-high 450°F grill heat. Grill for 10 to 12 minutes, rotating a quarter-turn every 2 to 3 minutes until kernels are blistered with golden and black char spots.
Listen for kernels popping lightly; that indicates juices are bubbling and sugars are caramelizing.
In a shallow dish, whisk 1/3 cup mayonnaise, 1/4 cup sour cream (or Mexican crema), 1 minced garlic clove, and 1 tbsp fresh lime juice.
The mayo-crema mix acts as an edible adhesive for the cheese and adds rich acidity.
Use a pastry brush to coat hot corn cobs generously with the crema mixture. Immediately roll cobs in 1/2 cup crumbled cotija cheese (or finely grated queso fresco). Dust with chili powder and chopped cilantro.
Apply toppings while corn is steaming hot so cheese softens against the kernels.
To serve off the cob, slice charred kernels into a bowl and mix with the crema and cheese for 'esquites' corn salad.
Brush kids' corn with simple melted butter and mild salt.
- Warm crusty artisan bread
- Avocado side salad
- Herb roasted potatoes
Reheat unadorned cobs on a hot grill or in a 400°F oven for 4 minutes.