Summer gatherings simply aren't complete without grilled corn. And while you can't beat simple toppings like butter and salt, you can also kick things up a notch with elote. Also known as Mexican street corn, elote is a classic and delicious way to enjoy corn. It's easy to prepare, so you can lay out the ingredients and invite your guests to pile on the toppings themselves. Here's how to make elote for your next summer party.
Things You'll Need
6 ears of corn, shucked
Olive oil, for grilling
1/3 cup sour cream or crema fresca
1/3 cup mayonnaise
1/3 cup cotija cheese
2 garlic cloves, minced
1/2 teaspoon chili powder
1/2 cup fresh cilantro, chopped
1 lime
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Tip
Cotija cheese is available in most grocery stores. If you can't find cotija, the closest substitute is queso fresco, a similarly creamy and crumbly (but less salty) Mexican cheese. You can also substitute with feta, which is crumbly but has a somewhat sharper, tangier flavor.
1. Brush on oil
Preheat the grill to medium-high heat. Brush the corn with olive oil.
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2. Grill the corn
Cook the corn for 25 minutes, turning occasionally. The corn is ready when it is slightly charred.
Tip
If you don't have a grill, you can use the oven. Heat it to 425°F and place the corn on a foil-lined baking sheet. Cook for 30 to 40 minutes, turning every 10 minutes or until the kernels are slightly charred.
3. Make the sauce
While the corn is cooking, combine the sour cream, mayonnaise and garlic in a small bowl.
4. Brush on the sauce
Spread the sauce onto each side of the cooked corn. You can add as little or as much as you'd like.
5. Roll the corn in queso
Crumble the cotija cheese onto a flat plate. Roll the corn in the cheese until covered.
6. Add cilantro and seasoning
Sprinkle with chili powder and fresh cilantro. Cut the lime into wedges and squeeze on the corn just before eating.
