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mexican street corn recipes

Mexican Street Corn (Elote)

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 265
Ingredients Method

Ingredients
  

  • 4 each ear of corn husked
  • 0.25 cup mayonnaise
  • 0.25 cup mexican crema or sour cream
  • 0.5 cup cotija cheese crumbled
  • 2 tsp chili powder
  • 1 each lime cut in wedges
  • 0.25 cup cilantro chopped
  • 1 each garlic clove finely grated

Method
 

  1. Heat a dry cast iron pan, comal or grill to high. No oil and no butter yet; the corn chars dry.
  2. Char the husked ears, turning every 2 to 3 minutes, until blackened in patches on all sides, 10 to 12 minutes total. Kernels should look blistered in spots, not uniformly brown.
  3. Stir the mayonnaise, crema and grated garlic together while the corn cooks.
  4. Brush or spoon the mayo-crema mix over the hot ears the moment they leave the heat, so it melts into the kernels.
  5. Shower each ear with crumbled cotija, pressing gently so it sticks, then dust with chili powder.
  6. Finish with chopped cilantro and serve immediately with lime wedges. The lime goes on at the table, squeezed over every few bites.