Elote

Name: Elote
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Cuisine: Mexico
Ingredients: Ears corn, husked — 4; Mayonnaise — 1/4 cup (60 g / 2 oz); Crema or sour cream — 1/4 cup (60 ml / 2 fl oz); Crumbled cotija or queso fresco — 1/2 cup (60 g / 2 oz); Chile powder — 1 tsp; Limes, cut into wedges — 2; Wooden skewers or sticks (optional)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

10 min

Prep

12 min

Cook

Servings

Ingredients

Ears corn, husked — 4
Mayonnaise — 1/4 cup (60 g / 2 oz)
Crema or sour cream — 1/4 cup (60 ml / 2 fl oz)
Crumbled cotija or queso fresco — 1/2 cup (60 g / 2 oz)
Chile powder — 1 tsp
Limes, cut into wedges — 2
Wooden skewers or sticks (optional)

Method

Grill the corn over medium-high heat, turning occasionally, for 10–12 minutes until charred in spots and tender.
If using skewers, insert one into the base of each cob.
Mix the mayonnaise and crema together in a small bowl.
Brush or spread the mayonnaise-crema mixture generously over each hot corn cob.
Sprinkle with crumbled cheese and chile powder.
Serve immediately with lime wedges for squeezing over.

Introduction: Grilled corn on the cob slathered with crema, cheese, chile and lime, one of Mexico’s most iconic street snacks.

Cultural Background: Elote has been sold from street carts across Mexico for generations, the charred corn and bold toppings making it an instantly recognisable and much-loved snack found at markets, fairs and street corners nationwide.

Tips: Char the corn well over direct heat for the best smoky flavour. Apply the toppings while the corn is still hot, so the cheese and crema mixture cling well.

Variations: Cut the kernels off the cob and serve in a cup for esquites, a popular variation eaten with a spoon. Add a dash of hot sauce for extra heat.

Storage: Best eaten immediately; leftovers can be refrigerated for up to 1 day, though the texture changes.

Reheating: Reheat briefly on a grill or in a hot pan; toppings are best added fresh.

Nutrition: Per serving (approx., 1 ear): 280 kcal, 8 g protein, 18 g fat, 26 g carbohydrate.

FAQs:

Q: What is cotija cheese?

A: A firm, salty Mexican cheese often crumbled over dishes like elote;

Q: Is elote the same as esquites?

A: Elote is served on the cob; esquites is the same flavour