Eloté (Mexican Street Corn)

Name: Eloté (Mexican Street Corn)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 ears of corn, husked; 1/4 cup mayonnaise; 1/4 cup sour cream or Mexican crema; 1/2 cup cotija cheese, crumbled; 1 tsp chili powder; 1/2 tsp cayenne pepper (optional); 1 lime, juiced; ¼ cup fresh cilantro, chopped; Salt to taste

Charred, juicy corn slathered in creamy mayo, tangy lime, and salty cotija cheese.

Total time

22 min

Serves

4

Difficulty

Medium

play_circle Watch episode 37

As seen on Episode 37

The pantry

kitchen

Essentials · serves 4

4 ears of corn, husked 1/4 cup mayonnaise 1/4 cup sour cream or Mexican crema 1/2 cup cotija cheese, crumbled 1 tsp chili powder 1/2 tsp cayenne pepper (optional) 1 lime, juiced ¼ cup fresh cilantro, chopped Salt to taste

·

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The preparation

7 steps, about 22 minutes start to finish.

01
Grill or roast corn over high heat, turning, until kernels are charred in spots, about 10-12 minutes.
02
Mix together mayonnaise and sour cream in a bowl.
03
While corn is still hot, brush generously with the mayo-sour cream mixture.
04
Sprinkle liberally with cotija cheese, chili powder, and cayenne.
05
Squeeze lime juice over the top.
06
Garnish with fresh cilantro and a pinch of salt.
07
Serve immediately on the cob or cut kernels off and serve in a cup (esquites style).

lightbulb The chef's notes

“Char the corn until it's spotted black in places, that smoky edge is the soul of elote. Slather on the mayo mixture while the corn's still hot so it clings and the cheese sticks.”

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