Mexican
Elote
Charred Mexican street corn dressed creamy, salty, citrusy, and chile-warm for a smoky-sweet bite off the cob.
6 servings · 20 minutes prep · 15 minutes cook
Ingredients
Main
- 6 ears fresh corn, husked
- 1 tbsp avocado oil
- 1/3 cup mayonnaise
- 1/3 cup Mexican crema
- 1 garlic clove, finely grated
- 1 tbsp lime juice
- 1/2 tsp kosher salt
- 1 1/4 cups finely grated cotija cheese
- 1 tsp ground chile de arbol
- 1 tsp ground guajillo chile
- 1/4 cup chopped cilantro, optional
Directions
Method
- Heat a charcoal grill or gas grill to medium-high. Rub the fresh corn lightly with the avocado oil.
- Grill, turning often, until the kernels are tender and charred in spots, 10-15 minutes.
- Stir the mayonnaise, Mexican crema, garlic, lime juice, and kosher salt together.
- Brush the hot corn generously with the mexican crema mixture.
- Roll in the cotija cheese, dust with ground chile de arbol and ground guajillo chile, and finish with optional cilantro.
