Elote
Mexico's most iconic street food — grilled or steamed corn on the cob slathered with Mexican crema, mayonnaise, Cotija cheese, chilli powder, lime juice and fresh coriander. Found at every street corner throughout Mexico.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Grill method: peel back the husks but leave attached. Remove the silk. Pull husks back over the corn. Grill over medium-high heat for 15 minutes, turning every 3–4 minutes, until the outer husk is charred and the kernels are cooked through. Alternatively, boil corn in salted water for 8 minutes.
About 5 min
Mix together crema and mayonnaise in a bowl until smooth.
About 11 min
While the corn is still hot, brush the crema-mayo mixture all over the corn, coating every kernel.
About 11 min
Roll in crumbled Cotija cheese. Or press cheese on using your hand.
About 11 min
Dust generously with chilli powder and a pinch of cayenne. Add garlic powder. Squeeze lime juice all over.
About 11 min
Sprinkle with fresh coriander. Serve immediately with a wedge of lime. Traditionally held on a stick for street eating.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 8 g
- Carbs
- 38 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 10 g
- Sodium
- 480 mg
Contains: dairy, eggs
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Recipe by Boon Tools.