Elotes — Mexican Grilled Corn
Juicy corn cobs with a golden charred crust, a creamy dressing, salty cotija cheese, chili, and fresh lime — a classic Mexican street food snack.
Ingredients
- corn on the cob4 pcs
- vegetable oil1 tbsp
- mayonnaise60 ml
- sour cream60 ml
- cotija cheese110 g
- garlic1 clove
- cilantro15 g
- ground ancho chili1 tsp
- lime1 pcs
- salt1 to taste
Instructions
Preheat the grill to 200–230 °C. Husk 4 corn cobs, removing the leaves and silk, then rinse and pat dry.
Mix together the mayonnaise, sour cream, finely minced garlic, half of the chopped cilantro, ground ancho chili, and salt to taste.
Lightly brush the corn cobs with vegetable oil. Grill the corn over high heat for 10–15 minutes, turning regularly, until the kernels are tender and nicely charred in spots.
Transfer the hot corn cobs to a plate and evenly coat each one with the mayonnaise-sour cream dressing.
Generously sprinkle the corn with crumbled cotija cheese and the remaining cilantro.
Serve the elotes immediately, drizzled with lime juice and, if desired, an extra dusting of ancho chili and salt.
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