The Elote Recipe is a must-try for anyone looking to bring the authentic flavors of Mexico to their table. This delicious street food combines grilled corn on the cob with a creamy mayo coating, a sprinkle of chili powder for a bit of heat, crumbled cotija cheese for richness, and a squeeze of fresh lime for a tangy finish. Whether you’re hosting a summer barbecue or just want to enjoy a flavorful snack, this Elote Recipe is easy to make and guaranteed to impress. It’s a fun, simple way to enjoy corn with a unique twist that everyone will love.
Preheat the grill to medium heat. Lightly oil the grates to prevent sticking.
Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender.
While the corn is grilling, mix the mayo or crema in a small bowl.
Once the corn is done, use a basting brush to spread a generous amount of mayo or crema over each cob.
Sprinkle the chili powder or Tajín evenly over the corn, then roll or sprinkle on the crumbled cotija cheese or queso fresco.
Squeeze fresh lime juice over each cob and garnish with cilantro if desired. Season with salt to taste.
Serve immediately while the corn is warm.
Notes
For a spicier Elote, feel free to add more chili powder or mix cayenne pepper into the mayo. You can also swap cotija cheese with Parmesan if unavailable.