📷 photo by Gzzz, CC BY-SA 4.0) · Mexico City Elote (Mexican Street Corn · via Wikimedia Commons

Entrante · México · Mexico City

Elote (Mexican Street Corn) 🌽

Name: Elote (Mexican Street Corn)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 servings
Cuisine: Mexican street food
Ingredients: 4 fresh ears of corn, husked; Butter for brushing; 3 tbsp mayonnaise (or Mexican crema); 80 g cotija cheese, finely crumbled (substitute: salty feta + parmesan); 1–2 tsp chili powder (or Tajín); 2 limes, cut into wedges; Chopped cilantro (optional)

Grilled corn on the cob — but never naked: painted with mayo, dusted with salty cotija, snowed with chili powder and given a lime squeeze by a cart vendor who works faster than you can order. The Mexico City 'elote loco' adds cheese and cream in the right order; the alternative is cutting the kernels off into a cup (esquites).

Mexico City Mexican street food ⏱ 25 min Fácil

Método

1

Preheat a grill (or a dry cast-iron pan) very hot. Brush corn with butter and grill 8–10 minutes, turning often, until kernels blister and char in spots.
2

While still hot, roll each ear in more butter, then paint with mayo/crema on all sides.
3

Dip into the crumbled cotija — shake to coat, press only where needed so the cheese sticks to the mayo.
4

Finish with chili powder and a hard squeeze of lime; cilantro if you're team cilantro.
5

Stand upright in a cup, lime wedge on top, serve immediately before the coating sets.

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Elote (Mexican Street Corn) 🌽

Método

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