Elote — Mexican Street Corn

Method

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1. Heat a griddle pan or barbecue until very hot. Grill the corn dry, turning every 2 minutes, for 10 to 12 minutes until charred in patches all over and the kernels are tender and glossy.

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2. Meanwhile mix the mayonnaise, crema and salt in a shallow dish.

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3. Push a skewer into the base of each hot cob for a handle.

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4. Brush or roll each cob generously in the crema mixture while still hot, so it clings and softens slightly.

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5. Roll immediately in the crumbled cotija, pressing gently so it sticks.

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6. Dust with chilli powder and smoked paprika, scatter with coriander, and serve with lime wedges to squeeze over.

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Chef’s Tips

• Do not boil the corn first. Dry grilling from raw concentrates the sugars; boiling washes them out.
• No cotija? Finely grated Pecorino or a dry feta are the closest substitutes.
• For esquites, cut the charred kernels off the cob and stir everything together in a cup.

Pairing Suggestions

• A michelada or a cold lager
• Serve alongside tacos al pastor or carnitas
• Follow with mango and chilli

Storage & Reheating

Eat hot. Cut leftover kernels off the cob and stir into rice or salad the next day.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.