Elote (Grilled Corn) - Lime, cotija, chili powder
Elote is a popular Mexican street food that consists of grilled corn on the cob, traditionally smothered in a mix of tangy, creamy, and spicy toppings. The corn is grilled until slightly charred, which brings out its natural sweetness. After grilling, the cobs are coated with a layer of mayonnaise or Mexican crema, sprinkled liberally with cotija cheese – a salty, crumbly Mexican cheese – and seasoned with a generous dusting of chili powder for a hint of heat. The final touch is a squeeze of fresh lime juice, adding a zesty kick that complements the richness of the other ingredients. Elote is often served on a stick for easy handling, making it a perfect snack to enjoy on the go. Description by ChatGPT.
Join us as we recreate the vibrant and flavor-packed experience of Mexican street food with J. Kenji López-Alt’s take on classic elotes. This recipe offers an explosion of tangy, spicy, and creamy flavors that’ll transport your taste buds straight to the bustling streets of Mexico. Whether you're grilling outdoors or bringing some sunshine to your kitchen, these Mexican street-style corn cobs are sure to become a crowd favorite.
Ingredients:
- 4 ears of corn
- 1 cup mayonnaise
- 2 cloves garlic, minced
- Juice of 1 lime
- 2 tbsp scallions, chopped
- 2 tbsp cilantro, chopped, plus more for garnish
- ½ cup crumbled cotija cheese (or substitute with Romano or dry feta)
- Chili powder or chili flakes, to taste
- Optional: extra lime wedges for serving
Cook Time: 10 minutes
Total Time: 25 minutes
Equipment: Grill or grill pan, mixing bowl, basting brush (or spoon), serving platter.
Servings: 4
Instructions:
1. Prep Time: 15 minutes
2. Preheat your grill to high heat and wait until it’s scorching hot.
3. Place the corn on the grill and cook, turning occasionally, until charred on all sides, about 10 minutes.
4. While the corn is charring, mix together the mayonnaise, minced garlic, lime juice, chopped scallions, and cilantro in a large bowl. This will create your creamy elote spread.
5. Once the corn is nicely charred, remove from the grill and let it cool for a few minutes until it's handleable.
6. Using a basting brush or the back of a spoon, generously coat each ear of corn with the mayonnaise mixture. Be sure to cover all the charred nooks.
7. Sprinkle the crumbled cotija cheese over the corn, making sure it adheres to the spread.
8. Garnish with additional cilantro and scallions, and add a sprinkle of chili powder or flakes according to your heat preference.
9. Serve immediately with extra lime wedges to squeeze over if desired.
10. Enjoy this perfect blend of smoky, creamy, and spicy flavors!
Cooking Tips:
- Also consider using Mexican crema or sour cream if you're not a fan of mayonnaise.
- A bigger bowl makes mixing and coating easier.
- Cotija cheese is salty and crumbly, which makes it perfect for this dish, but any dry, crumbly cheese can substitute.
- Adjust the chili powder to taste. If you prefer a more citrusy kick, try using Tajín, a popular Mexican chili-lime seasoning.
This delightful recipe is brought to you by J. Kenji López-Alt. You can find more incredible culinary creations on his YouTube channel: https://www.youtube.com/@JKenjiLopezAlt.
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