Mexican Street Corn
“If joy had a taste, it would be fire-charred, lime-drenched, cheese-covered corn eaten with your hands.”
Mexican Street Corn
Elote is a beloved Mexican street food—grilled corn slathered in a creamy chili-lime sauce and showered with cheese. Served hot, messy, and unapologetically bold. It’s what you eat when you don’t care about neatness, only flavor.
Ingredients
- 4 ears of fresh corn, husked
- ¼ cup mayonnaise
- ¼ cup crema (or sour cream)
- ½ cup cotija cheese, crumbled (or feta as substitute)
- 1 garlic clove, minced (optional)
- 1 tsp chili powder (or Tajín)
- Juice of 1 lime
- Chopped cilantro, for garnish
- Extra lime wedges, for serving
- Salt, to taste
- Wooden skewers (optional, for handheld serving)
How The Alchemy Happens
Grill corn over high heat (charcoal preferred) until kernels are lightly charred all around, turning often—about 10 minutes.
In a small bowl, mix mayo, crema, lime juice, garlic (if using), and a pinch of salt.
When corn is hot off the grill, brush or spoon the sauce over each ear.
Sprinkle generously with cotija cheese, chili powder, and cilantro.
Serve with lime wedges. Eat outside. Let it drip. Let it stain joyfully.
“This is how you celebrate sunlight—with spice, with smoke, and with corn that refuses to be quiet.”