Elote (Mexican Street Corn)
Not rated yet. Be the first.
Corn blackened at the edges, brushed with lime-garlic mayo and crema, rolled in cotija and dusted with chile. Hand out napkins before you hand out the ears, because it ends up on everyone's chin.
The short version
Char husked corn over a hot grill or under the broiler, 10 to 12 minutes, turning until spotted brown. Brush with a lime-garlic mayo and crema, roll in cotija, and dust with chile powder. Serve with lime wedges.
What makes ours better
small changes, very loud compliments
-
Char it hard. Browned, blistered kernels taste sweeter and nuttier than boiled ones. The black spots are the point, so don't pull the corn when it first turns bright yellow.
-
Mix mayo with crema and lime. Mayo alone is heavy. Mexican crema or sour cream loosens it and adds tang, and the lime keeps it bright enough that you can taste the corn.
-
Add a little raw garlic. A grated clove stirred into the sauce gives each bite a savory kick. It mellows against the warm corn.
-
Roll the ears in the cheese. Dragging the coated corn through a plate of crumbled cotija covers every kernel, which a sprinkle never does.
What you need
check the pantry before you promise anyone
- Ears of corn4 large
- Mayonnaise¼ cup
- Mexican crema or sour cream¼ cup
- Garlic clove1 small
Corn
Sauce and toppings
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
-
Heat the grill or broiler
Heat a grill to medium-high, or set an oven rack 4 to 5 inches under the broiler and heat it on high. Line a sheet pan with foil if broiling.
-
Mix the sauce
Stir the mayonnaise, crema, garlic, lime juice and salt in a shallow dish, long enough to hold an ear of corn. Spread the cotija on a plate.
-
Brush the corn with oil
Pat the corn dry and brush it all over with the oil. This helps the kernels brown instead of drying out.
-
Char the corn
Grill or broil, turning every 2 to 3 minutes, until the kernels are tender and about a third of them have charred brown to black spots, 10 to 12 minutes total. You'll hear popping and smell toasted corn.
Don't walk away. Sugar in the corn goes from char to burnt fast.
About 10 min. Cook mode has a timer for this step.
-
Coat the hot corn
Let the ears sit for 1 minute, until you can hold them with a towel. Roll or brush each one in the sauce so it's covered edge to edge.
-
Roll in the cheese
Roll the coated ears through the cotija, pressing the cheese on with your hand. Dust with chile powder and cilantro, and serve with lime wedges.
Good to know
read this before somebody asks for seconds
- No grill or broiler. Char in a dry cast-iron skillet over medium-high heat for 10 to 12 minutes, turning, or roast at 450°F for 20 to 25 minutes.
- For esquites, the cup-of-corn version, cut the kernels off the cooked cobs and toss with the sauce, cheese and chile in a bowl. Eat with a spoon.
- Frozen corn kernels work for the cup version. Sear them in a hot skillet for 5 to 6 minutes until browned.
- Skewers or corn holders keep your fingers clean. Skip the cilantro for guests who find it soapy.
- Storage. Elote is best right after it's made. Leftover plain charred corn keeps 3 days in the fridge, and the sauce keeps 3 days. Reheat the corn in a skillet, then coat again.
Questions, answered
asked and answered at the kitchen counter
What cheese goes on elote?
Cotija, a dry, salty Mexican cheese that crumbles easily. If you can't find it, finely crumbled feta or grated Parmesan are the closest stand-ins.
Can I make elote without a grill?
Yes. Use the broiler, a hot cast-iron skillet, or a 450°F oven. The goal is charred spots, so turn the corn until you get them.
Mayo or crema for elote?
Both. Mayo sticks to the corn and adds richness, and crema or sour cream adds tang. If you only have one, mayo on its own works fine.
Can I make elote ahead?
Mix the sauce up to 2 days ahead, and char the corn up to a day ahead. Reheat the corn in a hot skillet, then coat and serve.
How do I eat elote without wearing it?
Insert skewers or holders in the ends of the ears before coating. Roll the coated corn in the cheese over a plate, and keep napkins close.
Can I use canned or frozen corn?
For the esquites version, yes. Drain and pat dry, then sear in a hot, oiled skillet until browned before tossing with the sauce.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
tell me the truth, then tell me who had thirds
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.