Elote: Mexican Street Corn
25 min
total
4
people
415
calories per serving
Ingredients
4 people
- 4 pcCorn (whole cobs)
- 4 tbspJapanese mayo
- 50 gParmesan cheese (finely grated)
- 1 tspHot pepper en poudre
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (cut into wedges)
- 0.5 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 50 gCotija Cheese (crumbled)
Method
Charred corn on the cob, kernels popping from the heat, slathered in a creamy sauce. Fresh lime juice cuts through the richness of the cheese and spice.
- 1
Heat a cast-iron skillet or grill over high heat. Place the corn cobs without any fat. Turn regularly until the kernels are charred in spots and start to pop.
- 2
In a bowl, mix the Japanese mayonnaise, chili powder, and salt. The sauce should be thick and well-seasoned.
- 3
Generously brush the hot cobs with the sauce. Sprinkle with grated parmesan and crumbled cotija cheese so they stick to the cream. Finish with chopped cilantro and serve with lime wedges.
Frequently asked questions
How do you get this dish right?
- Do not oil the corn before grilling to achieve that characteristic charred flavor.
- If the corn is too dry, steam it for 2 minutes before hitting the grill.
How long does this dish keep?
Eat immediately. The corn loses its crunch as it cools down.
4.4
20 reviews
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