“Elote” is a grilled corn recipe that humbly originated from the streets of México. You get the sweet nuttiness from the charred corn, the creaminess from the Crema Méxicana, saltiness from the Cotija cheese, spiciness from the Guajillo chile powder, and tartness from the lime. This dish is a perfect summer grilling recipe that is suitable side for any grilled meats or barbecue parties.
If you haven’t had Elotes, you are definitely missing out. Elote is simply, a grilled corn that is dazzled and dressed with beautiful Mexican ingredients such as Crema Méxicana, Cotija cheese, and chile powder. I remember the first time I tried it at a local Mexican restaurant here in Seattle, I was hooked on the first bite.
I got ears of beautiful sweet white corn at Socio’s Produce located in Pike Place Market. I always buy fresh corn with the husk still intact. I use the husk as the handle by pulling it back and tying it together. This also makes for a beautiful and rustic presentation after grilling.
Enjoy the recipe!
Elotes – Mexican Grilled Corn
Prep Time: 30 minutes
Cook Time: 10 minutes
1/3 Mexican Cream (substitute with Sour Cream or Crème Fraiche)
1/2 cup Cotija Cheese, finely crumbled, plus more for serving (substitute with Feta or Parmesan)
1/2 teaspoon Guajillo Chile Powder, plus more for serving (substitute with Ancho, Chipotle or Cayenne chile powder)
1 teaspoon Garlic, finely minced
1/4 cup Cilantro, finely chopped, plus more for serving
4 ears Corn (I prefer with a little bit of stem and husk on as I use it as the handle to eat the corn)
1 Lime, cut into wedges
1 tablespoon of Dried Safflower petals/Azafran en flor, for garnish (optional)
- If using a charcoal grill, build a medium-hot fire and set the coals evenly one one side of the grate. If using a gas grill, set half ot the burners to high heat. Brush the grilling grate with oil. Cover grill and pre-heat for at least 5 minutes.
- While the grill Is heating, combine mayonnaise, Mexican Crema, Cotija cheese, chile powder, garlic, and cilantro in a bowl. Mix well and set aside.
- If using corn with husks, shuck the corn by pulling the husk towards the stem ends while leaving a handful of the husks attached to the stem end. Tie the husks together using a loose husk, this will serve as your “husk handle”. Do your best to remove most of the silk threads/corn hairs, remember that any tiny leftover silk threads will be burned away once you grill the corn, so don’t stress!
- When the grill is hot, place the corn on the hot side of the grill, while the “husk handle” should be on the cooler side. Rotate occasionally until the corn develops charred spots all over, this takes about 7-10 minutes.
- To assemble the Elotes, use a kitchen brush to coat the corn with the cream-mayo-spice mixture. Sprinkle with more Cotija cheese, chile powder, and cilantro. Topped with dried Safflower petals/Azafran en flor to garnish.
- Squeeze the lime all over the corn and serve immediately.