Elote (Mexican Street Corn)

4.92 from 12 votes

Elote, aka Mexican Street Corn, is charred and juicy corn on the cob smothered in mayo, chile, lime, and cilantro sauce.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish

Cuisine: Mexican

Keyword: elote recipe

Servings:

Husk the ears of corn and remove silk. Snap off the ends, or shanks.
Heat a 12-inch cast iron skillet over medium high heat until hot. You need a hot pan so that when you add in the corn, it starts to char immediately.
Add ears of corn to the hot skillet and cook for about 3 to 4 minutes per side, or until charred all around. This should take about 15 to 20 minutes.
In the meantime, whisk together mayonnaise, yogurt, ½ cup grated cotija, garlic, lime zest, lime juice, ancho chile powder, and salt in a mixing bowl; whisk until thoroughly combined.
Set aside 1 tablespoon chopped cilantro for serving; add the rest to the mayonnaise mixture and whisk to combine.
Remove ears of corn from the skillet.
Using a pair of tongs, pick up the corn, one by one, and roll in the mayonnaise mixture.
Transfer to a serving platter.
Garnish the elote with more cotija, a sprinkle of ancho chile powder, and reserved cilantro, and serve it with lime wedges.

Fresh Corn: Always choose the freshest corn for the best flavor and texture. It should have bright green husks, and the kernels should be plump and juicy.
Char it Well: Charring the corn properly is key to getting that delicious smoky flavor.
Spice it Up: Feel free to adjust the amount of chili powder to suit your heat preference. Some like it spicy, some not so much.
Grill Option: If you have a grill, use it! Grilling corn gives a wonderful flavor that's hard to replicate in the oven or on the stove.
Serve Immediately: Elote is best served right away while it's still warm and the coating is creamy and delicious.