Whole ears of corn grilled over charcoal until charred and smoky, then slathered with mayonnaise, rolled in cotija cheese, dusted with chile powder, and finished with a squeeze of fresh lime. This iconic Mexican street food delivers an irresistible combination of sweet, salty, spicy, and tangy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Preheat a grill or grill pan to high heat. Brush the husked corn ears lightly with melted butter to promote even charring. The butter also helps prevent sticking and adds richness to the final result.
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2
Place the corn directly on the hot grill grates and cook for twelve to fifteen minutes, turning every three minutes with tongs. Char the kernels until they develop dark spots and a deep smoky sweetness throughout.
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3
While corn grills, combine mayonnaise with a squeeze of lime juice in a small bowl. This mixture acts as the adhesive base that allows the cheese and seasonings to stick to the hot corn surface perfectly.
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4
Remove corn from the grill and immediately brush each ear generously with the lime mayonnaise mixture while still piping hot. Work quickly so the mayonnaise slightly melts and creates a creamy coating on the kernels.
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5
Roll each mayonnaise-coated ear in crumbled cotija cheese, pressing gently so the cheese adheres in a thick layer. The salty cheese against the sweet charred corn creates the signature elote flavor combination everyone craves.
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6
Dust each ear generously with chile powder, sprinkle with chopped cilantro, and insert a wooden stick or leave the husk handle attached. Serve with lime wedges for squeezing and enjoy immediately while hot.
Did You Know?
Corn was domesticated in Mexico from a wild grass called teosinte over 9,000 years ago. The Aztecs considered corn sacred and believed humans were created from corn dough by the gods, making elote not just food but a connection to creation itself.
Chef's Notes
Equipment Tips
- grill or grill pan
- tongs
The Story Behind Elote
Corn has been central to Mexican civilization for over nine thousand years, with elote representing the simplest and most direct way to enjoy this sacred grain. While grilled corn has been eaten since ancient times, the modern street-food preparation with mayonnaise, cheese, and chile powder emerged in the twentieth century as Mexican street food culture flourished. Elote vendors pushing their carts through neighborhoods became an iconic sound and sight of Mexican urban life. The dish perfectly captures the Mexican genius for combining a few simple ingredients into something far greater than the sum of its parts.
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