Elote

Name: Elote
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 ears of Corn, maíz; husks removed; 3 tbsp Mayonnaise; 3 tbsp Mexican Crema; 80g Cotija Cheese, crumbled; 2 tsp Chili Powder, chile en polvo or Tajín; 2 Limes, cut into wedges; 2 tbsp Cilantro, fresh, finely chopped; 1/4 tsp Salt, fine; plus more to taste

Elote is a beloved Mexican street-food treat: charred corn slathered in a tangy, creamy sauce, dusted with salty cheese and bright herbs. Crispy-grilled ears are dressed with a quick mayo-crema mixture, finished with chili, lime and cilantro for a perfect balance of smoky, spicy and fresh flavors.

Elote is a beloved Mexican street-food treat: charred corn slathered in a tangy, creamy sauce, dusted with salty cheese and bright... Show more

Traditional Mexican Recipe

Health Grade

C- · Balanced

Rating

4.5

Time

25 min

Price

1,43 €

Calories

225 kcal

low calorie

quick

easy

gluten free

Method

Shuck the corn

Pull off the husks and any silk from the Corn, then wipe the ears clean and dry so they char nicely on the grill.

Mix the sauce

In a small bowl, whisk together the Mayonnaise, Mexican Crema, and Salt until smooth and creamy. Taste it and add a little more salt if you want a stronger, saltier bite.

Prep the garnishes

Rinse the Cilantro, pat it dry, and finely chop it. Cut the Lime into wedges and set them aside for serving.

Grill the corn

Preheat a grill or grill pan over medium-high heat. Grill the corn for 10 to 12 minutes, turning occasionally, until the kernels are tender and charred in spots all over.

Finish and serve

While the corn is still hot, spread each ear with the mayonnaise-crema mixture, then press on the Cotija Cheese so it sticks. Dust with Chili Powder, scatter over the chopped cilantro, and finish with a squeeze of the lime wedges. Serve immediately and add a little extra salt if needed.