Elote is a traditional Mexican recipe for a classic street food dish of cooked and lightly charred corn cobs served topped with maynnaise and crema with cheese and chilli powder or tajin. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Elote.
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Elote, commonly called Mexican Street Corn, is grilled corn smothered in a creamy mayo sauce and topped with chilli powder, cheese and lime. This classic Mexican street corn (elote) recipe features grilled, charred corn slathered in a creamy mixture of mayo and crema, topped with tangy Cotija cheese, chilli/chili powder, and lime. It takes about 10–15 minutes to prepare
Ingredients:
4 whole corn cobs, husked
2 tbsp mayonnaise
2 tbsp Mexican crema
100g Cotija cheese, freshly grated (or use queso fresco)
chilli powder (use US-style chili powder for a milder flavour), or tajin, to taste
1 lime, quartered
fresh chopped coriander, for garnish, optional
Method:
Bring a large pan of salted water to a oil over medium-high heat. Add the corn and cook until tender (about 10 minutes).
Drain the maize then brush the cobs with melted butter and place on a barbecue or griddle pan. Cook over medium heat until slightly charred.
Mix together the mayonnaise and crema in a bowl then spread a thin layer of this mixture all over the corn cobs.
Sprinkle generously with the cheese than sprinkle over your desired amount of chilli powder.
Served garnished with coriander and set a lime wedge on the side for squeezing on top.
