Equipment
Ingredients
Corn and Grilling
- 4 sweet corn, husked and silks removed
- 15 ml vegetable oil, for brushing
Creamy Coating
- 60 g mayonnaise
- 60 g mexican crema
- 15 ml lime juice, freshly squeezed
Garnishes
- 50 g cotija cheese, crumbled
- 5 g chili powder
- 10 g fresh cilantro, finely chopped
- 1 lime, cut into wedges for serving
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 392 kcal
- Protein
- 10 g
- Carbohydrates
- 41 g
- Fat
- 25 g
- Fiber
- 5 g
- Sugar
- 14 g
- Sodium
- 342 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 15 mg
- Potassium
- 621 mg
- Calcium
- 126 mg
- Iron
- 1.4 mg
- Magnesium
- 84 mg
- Phosphorus
- 292 mg
- Zinc
- 1.6 mg
- Vitamin A
- 135 mcg
- Vitamin C
- 20 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 34 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.17 mg
- Niacin
- 3.8 mg
- Folate
- 89 mcg
- Water
- 187 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat a gas or charcoal grill, or a heavy cast iron grill pan, to high heat, approximately 260°C or 500°F.
In a small bowl, whisk together the mayonnaise, Mexican crema, and fresh lime juice until completely smooth and cohesive.
Lightly brush the husked ears of corn with vegetable oil. Place the corn directly onto the hot grill. Cook, turning occasionally with tongs, until the kernels are tender and heavily charred in spots, which takes about 10 to 12 minutes.
Remove the corn from the grill and transfer to a serving platter. While the corn is still piping hot, use a pastry brush to generously coat each ear on all sides with the mayonnaise mixture.
Sprinkle the crumbled cotija cheese evenly over the coated corn, pressing gently so it adheres. Dust all sides with chili powder and garnish with the chopped fresh cilantro. Serve immediately with lime wedges.
Chef's Notes
- For the most authentic flavor, seek out Mexican crema and Cotija cheese at a local Latin market. If they are completely unavailable, a blend of mayonnaise, sour cream, and crumbled sheep milk feta makes a very respectable substitute.
- Ensure your grill is exceptionally hot before adding the corn. The goal is to blister and char the exterior quickly without overcooking the center of the kernels, keeping them juicy and crisp.
- If serving a large crowd or making this easier for children to eat, slice the freshly charred kernels off the cob with a sharp knife and toss them in a bowl with all the toppings to make a dish known as Esquites.
Storage
Refrigerator: 3 days — Best stored by slicing leftover kernels off the cob to make a loose salad.
Reheating: Reheat loose kernels gently in the microwave or a skillet over medium heat.
Troubleshooting
Corn is tough and chewy instead of tender.
Cause: The corn is too old and the sugars have converted to starches, or it was left on the grill too long.
Fix: Cannot be fixed
Prevention: Purchase freshly picked sweet corn and cook it within a day or two. Grill quickly over high heat rather than baking it slowly.
Toppings are sliding off the corn.
Cause: The corn cooled down too much before the sauce was applied, or the sauce is too thin.
Fix: Warm the corn slightly in the microwave before coating.
Prevention: Apply the sauce while the corn is steaming hot; the heat helps the sauce cling to the kernels.
Cultural Context
Elotes are a quintessential Mexican street food, universally beloved for their perfect balance of sweet, savory, tangy, and spicy flavors. Traditionally sold from street carts known as eloteros, this preparation elevates the natural sweetness of summer corn into a rich, complex, and deeply satisfying culinary experience.
