Equipment
Ingredients
Corn
- 4 sweet corn, husked and desilked
Creamy Sauce
- 60 g mayonnaise
- 60 g sour cream
- 15 ml lime juice, freshly squeezed
- 2 g garlic powder
Toppings
- 50 g cotija cheese, crumbled
- 3 g chili powder
- 5 g fresh cilantro, finely chopped
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 306 kcal
- Protein
- 9 g
- Carbohydrates
- 32 g
- Fat
- 19 g
- Fiber
- 4 g
- Sugar
- 10 g
- Sodium
- 328 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 12 mg
- Potassium
- 487 mg
- Calcium
- 127 mg
- Iron
- 1.1 mg
- Magnesium
- 65 mg
- Phosphorus
- 246 mg
- Zinc
- 1.3 mg
- Vitamin A
- 135 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 26 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.12 mg
- Niacin
- 2.8 mg
- Folate
- 67 mcg
- Water
- 146 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your grill or grill pan to medium-high heat, approximately 200 C or 400 F.
In a small mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, and garlic powder. Whisk until perfectly smooth and set aside.
Place the husked ears of corn directly onto the hot grill grates. Cook for 10 to 12 minutes, using tongs to turn them every 2 to 3 minutes, until the kernels are tender and charred in spots.
Remove the corn from the grill and immediately brush a generous, even layer of the creamy mayonnaise mixture over all sides of each ear.
Sprinkle the crumbled Cotija cheese evenly over the coated corn so it sticks to the sauce. Lightly dust with chili powder to your preferred spice level, garnish with fresh chopped cilantro, and serve immediately with extra lime wedges.
Chef's Notes
- For the most authentic flavor, seek out Mexican crema instead of standard sour cream. It has a slightly thinner consistency and richer, less acidic flavor that coats the corn beautifully.
- If serving at a party where eating off the cob might be messy, consider cutting the kernels off the grilled cob and tossing them with the sauce and toppings in a cup to make Esquites, which is much easier to eat while mingling.
- Using Tajin instead of standard chili powder adds a delightful sour citrus punch that elevates the savory notes of the cheese and mayo.
- Always ensure you husk the corn completely and remove the silk before grilling to prevent flare-ups and bitter, burnt silk flavors from ruining the dish.
Storage
Refrigerator: 2 days — Best stored by slicing kernels off the cob and storing in an airtight container.
Reheating: Reheat shaved kernels gently in a skillet over low heat, or serve cold as a salad.
Troubleshooting
Corn kernels are burning and becoming hard rather than blistering beautifully
Cause: The grill temperature is too high or the corn is being left in one position for too long without turning
Fix: Move the corn to a cooler zone on the grill or switch to indirect heat to finish cooking without adding more char
Prevention: Maintain a medium-high grill heat and ensure you rotate the cobs frequently to distribute the charring
Cheese and toppings will not adhere to the corn
Cause: Insufficient sauce applied, or sauce was applied after the corn had cooled down too much
Fix: Brush another thin layer of the cream mixture onto the corn to act as glue, then reapply toppings
Prevention: Apply the creamy mixture generously while the corn is still steaming hot straight off the grill
Cultural Context
Elote is a quintessential Mexican street food, traditionally sold from late-night carts and vibrant market stalls across the country. It perfectly balances the natural sweetness of summer corn with rich, tangy, salty, and spicy elements, reflecting the complexity and brilliance of everyday Mexican flavor profiles.
