Elote: Mexican Street Corn

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 434
• Protein: 14 g
• Carbs: 46 g
• Fat: 21 g

Ingredients

• 4 piece Corn ( whole cobs )
• 4 tbsp Japanese mayo
• 50 g Parmesan cheese ( finely grated )
• 1 tsp Hot pepper en poudre
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( cut into wedges )
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 50 g Cotija Cheese ( crumbled )

Instructions

1. Char the corn

   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. Prepare the creamy mixture

   In a bowl, mix the Japanese mayonnaise, chili powder, and salt. The sauce should be thick and well-seasoned.

3. Coat and garnish

   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.

Chef's tips

• 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.

Storage

Eat immediately. The corn loses its crunch as it cools down.