Elote (Mexican Street Cron)

An overhead view of a row of elote on two sheets of brown wax paper and surrounded by wedges of lime.

Course: Side Dish

Cuisine: Mexican

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: people

Calories: 191kcal

Author: Kris Longwell

Elote is iconic street food in Mexico and has become wildly popular around the world. It's ideal for serving at an outdoor BBQ but is great for so many types of occasions. If you don't have a grill, the corn can be boiled.

Print Recipe

Equipment

Gas grill, charcoal grill, or electric grill

Ingredients

8 ears fresh corn preferably in husks
½ cup Mexican crema or creme fraiche, or sour cream
¼ cup mayonnaise
¾ cup Cotija cheese crumbled, see NOTES
¼ teaspoon cayenne pepper more for dusting
1 lime juiced, about 2 tbsp
1 teaspoon salt
½ cup cilantro fresh, chopped
Lime wedges for garnish

Instructions

Prepare your grill to medium-high heat.
Pull the husks back from each ear of corn. Use your fingers to remove as much of the silk for each ear of corn. Bring the husks back around the ear of corn, and use string, or a strand of the husk to tie the tops of the husks so they stay on the corn. (It's okay if some of the corn is visible through the husks).
8 ears fresh corn
In a medium bowl, mix together the Mexican crema (or creme friache or sour cream), mayonnaise, ½ cup crumbled Cotija, cayenne, lime juice, and salt.
½ cup Mexican crema, ¼ cup mayonnaise, ¾ cup Cotija cheese, ¼ teaspoon cayenne pepper, 1 lime, 1 teaspoon salt
Cook corn in husks on the grill for about 8 to 10 minutes, until the husks have begun to char. Watch them closely, and move them around the grill often with metal tongs. The husks will burn easily, so, stay with them!
Remove the corn from the grill, and when cool enough to handle, remove the husks from each ear of corn, leaving a portion of the stalk in place. Place the corn back on the grill for about 12 to 15 minutes, until kernels are browned in spots, turning occasionally.
Remove corn from the grill and place on a large cutting board.
Brush with the cream mixture all over the corn while still hot.
Place on a platter and sprinkle on the remaining Cotija cheese, the cilantro, freshly squeezed lime, and extra cayenne, if desired. Serve at once.
½ cup cilantro, Lime wedges

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Mexican crema is often found in the dairy area of many well-stocked supermarkets or at Hispanic markets. If you can't find it, you can substitute sour cream.

Cotija cheese will usually be near the Mexican crema in the dairy area of your supermarket. If you can't find it, you could use a crumbled mild feta cheese, or crumbled parmesan.

The ears of corn can be prepped up to 2 days in advance. Wrap them in plastic (or foil) to keep them from drying out.

If you don't have a grill, you can boil the corn for 5 to 10 minutes, depending on fresh it is.

Nutrition