Corn originates in Mesoamerica approximately 7,000–9,000 years ago and is of great cultural significance in contemporary Mexico. Elote, a sweet, rich Mexican street corn, is roasted over an open-air grill and served with a thick coating of salt, chile powder, butter, cotija, lime juice, and mayonnaise or crema fresca. Elote is enjoyed as a snack food, appetizer, and as a side dish with barbecue. Sold on the cob or sliced from the grilled cob into a serving dish, Mexican-style elote corn has made its way north into the United States, and is popular in border regions, as well as increasingly in Midwestern states where corn is a major local staple.
Recipe Servings: 6
Ingredients
- Vegetable oil, as needed for brushing
- 6 ears corn, shucked
- ¼ cup mayonnaise
- ¼ cup sour cream or crema fresca
- 2 garlic cloves, minced
- ½ cup queso fresco or cotija cheese crumbles
- 1 tsp chili powder
- ½ tsp cayenne pepper
- ½ cup finely chopped cilantro
- 1 tsp kosher salt, plus more to taste
- Lime wedges, as needed for garnish
Directions
- In a small bowl, combine the mayonnaise, sour cream, and garlic, and mix thoroughly. Set aside.
- On a plate, spread the cheese crumbles and set aside.
- In a small bowl, combine the chili powder, cayenne paper, and salt. Set aside.
- Heat a grill to high heat, brushing the grate with vegetable oil.
- Place the corn directly on the heated grate and grill, turning occasionally, for about 10 minutes, until lightly charred.
- While the corn is still hot, brush each ear with the mayonnaise mixture; then roll each ear in the cheese crumbles and sprinkle all with the chili powder mixture and cilantro.
- Squeeze lime over the corn and serve.
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