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Best Mexican Snacks Recipe: Classic Grilled Elote

Classic Mexican Street Corn Elote

Grilled corn is coated with a creamy mayonnaise and crema mixture, then finished with cotija cheese, cilantro, chile powder, and fresh lime. It is a classic Mexican snack that is easy to prepare and best served hot.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ears Fresh corn, husked
Creamy Coating
  • 1/2 cup Mayonnaise
  • 1/2 cup Mexican crema or sour cream
Cheese and Garnish
  • 1 cup Finely crumbled cotija cheese, plus more for serving
  • 1/4 cup Fresh cilantro, finely chopped
Seasoning
  • 1 teaspoon Ancho chile powder or regular chili powder
  • 1/2 teaspoon Kosher salt
Serving
  • 1 whole Lime, cut into wedges
Optional
  • 1 clove Small garlic clove, finely grated or minced

Method
 

Step-by-Step
  1. Heat a grill or grill pan to medium-high heat, lightly oiling the grates if needed.
  2. Grill the husked corn for 10 to 12 minutes, turning every few minutes, until tender and lightly charred in spots. For an alternate method, boil the corn for 5 to 7 minutes and then grill or broil it briefly for color.
  3. Mix the mayonnaise, crema, optional garlic, and half of the chile powder in a bowl.
  4. In a separate bowl, combine the cotija, cilantro, remaining chile powder, and kosher salt.
  5. Brush the hot corn generously with the mayonnaise mixture, making sure the coating reaches around the kernels.
  6. Roll or sprinkle the coated corn with the cotija mixture, then serve immediately with lime wedges, extra cheese, or additional chile powder.

Notes

Grilling gives elote its characteristic smoky, lightly charred flavor. Do not overcook the corn; it should remain juicy and slightly crisp. Mexican crema is thinner and less tangy than sour cream, so loosen sour cream with 1 to 2 teaspoons of lime juice or milk if needed. For easier serving, cut the grilled corn into 2-inch pieces and serve it in cups as esquites-style portions.