Mexican Street Corn (Elote)
22 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
Smoky, butter-brushed corn gets charred on the grill and showered with cotija, chili, cilantro, and lime for true Mexican street corn that hits salty, tangy, and a little spicy.
It is made for Cinco de mayo and all your grilling recipes, a summer barbecue side dish that steals the show as a Memorial Day side or 4th of July side.
Ingredients (4 servings)
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Ingredients
- 4 ears fresh corn on the cob, husks removed fresh corn on the cob 4 ears
- 2 Tbsp unsalted butter, melted (for grilling) unsalted butter 1 oz
- ½ cup cotija cheese cotija cheese 2.08 oz
- 1 tsp chili powder (optional) chili powder 0.08 oz
- 1 Tbsp fresh cilantro leaves, chopped fresh cilantro leaves 0.06 oz
- 1 lime, cut into wedges lime 1 ct
- 1 tsp salt salt
How to Make Mexican Street Corn (Elote)
-
Heat the grill
Preheat your grill to medium-high and set up a two-zone fire so you can pull the corn to the cooler side if it colors too fast.
-
Prep the corn and butter
Pat the shucked corn dry so the butter sticks instead of sliding off.
Stir the melted butter with 1 pinch of salt to season it from the jump.
-
Start the grill char
Brush the corn lightly with melted butter and place it over direct heat.
Grill, turning every 2 to 3 minutes, until the kernels are spotty and charred in places, about 8 to 12 minutes total.
-
Finish basting without flare-ups
Move the corn to the cooler side and brush with the remaining butter so the fat perfumes the kernels without torching.
Pull any ears that look done so they do not overcook and toughen.
-
Season like you mean it
While the corn is hot, sprinkle evenly with the salt so it dissolves on contact.
Dust with chili powder to taste, then shower with crumbled cotija so it clings to the buttery surface.
-
Finish and serve
Squeeze lime wedges over the corn just before serving for brightness that wakes everything up.
Scatter with chopped cilantro and serve immediately while the cheese is melty and the corn is juicy.
Substitutions
- Butter -> mayo + crema (classic street style)
- Swap the melted butter for 2 tablespoons mayo mixed with 2 tablespoons Mexican crema or sour cream and a squeeze of lime, which gives a lush, tangy coating that makes the cotija stick like a dream and tastes closer to authentic elote.
- Cotija -> feta or queso fresco
- Use finely crumbled feta for similar salty punch or queso fresco for a milder, milkier bite, both delivering that crumbly texture that nestles between kernels.
- Chili powder -> Tajin or smoked paprika + a pinch of cayenne
- Tajin brings chili, lime, and salt in one flick for bright, zippy heat, while smoked paprika plus cayenne layers gentle smoke with controllable kick.
Tips
- Two-zone flame control
- Start over direct heat for char, then finish on the cooler side so the kernels heat through without turning leathery.
- Cheese that sticks
- Microplane or finely crumble the cotija and season the corn while it is hot so the fat melts slightly and grabs every crumb.
- Lime in stereo
- Zest the lime into the cheese or chili before grilling, then finish with juice so you get aroma and acidity without watering down the butter.
- Clean rotations
- Use tongs and rotate the ears like a spit every couple minutes for even blistering and fewer patchy spots.
- No-slip handle
- Skewer each cob through the core or keep a bit of stalk attached so you can roll and baste without dropping it in the fire.
Nutrition Facts *
| Energy | 265 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 17 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I make this without a grill?
- Use a screaming hot grill pan or cast-iron skillet on the stove, turning often, or broil 6 inches from the element, rotating until charred and tender; an air fryer at 400 F for 10 to 12 minutes also works, turning once.
- My corn keeps flaring up and burning; what am I doing wrong?
- Brush lightly with fat, not heavily, and move the corn to the cooler zone before the final basting; keep the lid closed between turns to avoid oxygen-fueled flare-ups.
- The kernels turned tough; how do I avoid that?
- Cook over medium-high, not raging hot, rotate frequently, and pull the corn as soon as it is blistered and steaming; overcooking dries the sugars and tightens the skins.
- Can I make it ahead for a party?
- Grill the corn up to 2 hours ahead, keep loosely covered at room temp, then rewarm on the cooler side of the grill and apply salt, chili, cheese, and lime right before serving.
- Can I serve this off the cob as esquites?
- Yes, slice warm kernels into a bowl, toss with butter or the mayo-crema mix, cotija, chili, cilantro, and lime, and serve in cups with spoons for easy eating.
Serving Suggestions
Perfect with tacos al pastor, grilled steak, or a cold beer, and if you want extra attitude, hit the corn with a final dust of Tajin and a drizzle of the mayo-crema mix for that sticky, finger-licking finish.
Feeling bold, rub a cut garlic clove over the hot cobs before the cheese or add a pinch of smoked paprika to the chili so the sweetness of the corn plays against a deeper, sultry smoke.
More pairings:
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