Mexican Street Corn (Elote)
Charred corn on the cob slathered with a lime-spiked mayo and crema, rolled in cotija and dusted with chili powder.
- Makes
- 6 ears
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
Vegetarian tip: check the labels on cotija or feta (some cotija is made with animal rennet).
Ingredients
Equipment
- Grill, grill pan or broiler
Instructions
Heat the grill or broiler to high. Cook the corn, turning every couple of minutes, until tender and charred in spots, 10–12 minutes.
Stir the mayonnaise, sour cream, lime zest and garlic together.
Brush the hot corn all over with the mayo mixture, then roll or sprinkle it in the cheese. Dust with chili powder and cilantro and serve with lime wedges.
Notes
- For a bowl version (esquites), char frozen corn kernels in a hot skillet and toss with the same toppings.
My notes
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Nutrition estimate
- Calories
- 230
- Protein
- 7 g
- Carbs
- 22 g
- Fat
- 15 g
Per ear, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
