Mexico City · 25 min · Vegetarian · Side dish · For beginners
Elote
In German: Gegrillter Mais mit Crema und Cotija · In English: Grilled corn with crema and cotija
For 4 servings · US units
Grilled corn on the cob with mayonnaise cream, cotija, chili and lime
Elote is street food from Mexico City: a cob of corn charred over the fire, slathered with cream, rolled thick in cheese and finished with chile piquín and lime. Traditionally the hot cob gets butter first, then the mayonnaise, then a full coat of cheese — and it's eaten off a wooden skewer, straight from the hand. Perfect for warm summer evenings when the grill is already hot.
Ingredients
- 4corn kernelshusks and silk removed
- 4 tbspmayonnaisefor brushing
- 2 tbspmixed with the mayonnaiseMexican cultured cream, thinner and milder than sour cream, with a gently tangy note.Substitute: Crème fraîche thinned with a little milk or lime juice comes closest and also tolerates heat; sour cream is tangier and leaner and is more likely to curdle in hot sauces.Read more
- 2¾ ozfinely grated or crumbled; queso fresco or feta as substituteAn aged Mexican cow's milk cheese, white, dry and crumbly with a pronounced saltiness; it is scattered over dishes and does not melt.Substitute: For young, crumbly cotija, well-drained crumbled feta comes closest, though it is tangier and moister. For aged cotija, finely grated Parmesan or pecorino works, but these are nuttier and sharper; both match the saltiness, neither quite the mild milky note.Read more
- 1 tspchili powderfor dusting, e.g. chile piquín
- 2limejuice to squeeze over
- saltfor seasoning
- 2 tbspchopped, for sprinkling (optional)The fresh leaves of the coriander plant, with a bright, citrusy and slightly peppery taste.Substitute: There is no true substitute. Flat-leaf parsley, perhaps with a little lime zest, adds colour and green freshness but not cilantro's distinctive citrusy note.Read more
- 1 clovesgarlicfinely grated into the cream; garlic powder as substitute (optional)
- butteras a first layer on the hot cob (optional)
- ½ tspfor dusting (optional)Paprika made from peppers smoked and dried over oak fires, mild to hot, with a distinct smoky note.Substitute: Sweet paprika with a pinch of ground chipotle restores both colour and smoke; plain paprika alone gives the colour but not the smoky note.Read more
- 1 tspVegetable oilfor greasing grill and cobs (optional)
Method
- Pull the husks and every last strand of silk off the corn, rinse the cobs briefly and pat them dry.
- Heat a grill, grill pan or comal until it's good and hot, and lightly oil the grate with vegetable oil; brush a little oil over the cobs too, if you like.
- Lay the cobs on the heat and turn them every 2 to 4 minutes until they're golden all over with blackened spots here and there. No grill? Cook the cobs in boiling water or steam them instead.
- Meanwhile, stir the mayonnaise and sour cream together until smooth, seasoning to taste with finely grated garlic, a squeeze of lime juice and chopped cilantro.
- Finely grate or crumble the cotija and spread it out on a plate or shallow tray; queso fresco or feta work just as well.
- Push wooden skewers or forks into the base of the hot cobs so you have something to hold on to. Brush them with butter first if you want.
- Coat the cobs generously all over with the mayonnaise cream, then roll them in the cheese or pile it on, pressing it lightly so it sticks.
- Dust with chili powder (e.g. chile piquín) and salt, squeeze lime juice over the top and serve right away, piping hot.
Tips and variations
Instead of grilling you can boil or steam the cobs — milder in flavour, but juicy. For more depth, stir a few dashes of hot cayenne sauce into the cream along with the cilantro, garlic and lime, or dust the finished cob with smoked paprika and garlic powder. For the cheese, take your pick: cotija, queso fresco, feta or finely grated parmesan. If the cobs are too hot to handle while you're topping them, let them cool for a minute. To share a round, halve small cobs and push them onto skewers — with a lime wedge alongside for squeezing at the table.
Allergens
Contains: Eggs, Milk (including lactose)
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
