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Elote
Mexico
Elote is a fixture of Mexican street corners and fairs, with the cheese-free, off-the-cob version known as esquites offered as an alternative.
Grilled Mexican street corn, slathered in crema, cotija cheese and chilli powder — smoky, creamy, tangy and spicy all in one bite.
Prep
10 mins
Cook
15 mins
Difficulty
Easy
Calories
515 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
4corn cobs, husked
4 tbspMexican crema or sour cream
80gcotija cheese, crumbled
1 tspchilli powder
1lime, cut into wedges
Method
1
Grill corn over hot coals, turning regularly, until charred all over, about 12-15 minutes.
2
Brush generously with crema while still hot.
3
Roll in crumbled cotija cheese.
4
Dust with chilli powder and serve with lime wedges to squeeze over.
Chef's Tip
Brush on the crema while the corn is still hot so the cheese sticks to it evenly.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.