Elote (Mexican Street Corn)

Name: Elote (Mexican Street Corn)
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Corn on the cob; 30g Mayonnaise; 20g Mexican crema or sour cream; 40g Cotija cheese, crumbled; to taste Chili powder (chile piquín or Tajín); 1 Lime; 10g (optional) Butter; 1 pinch Salt

Mexico's most famous street snack: a whole cob of corn charred over coals, slathered in a mayo-and-crema dressing, rolled in salty cotija cheese and dusted with chili and lime.

المصدر

الوصفة من Mexican street vendors (eloteros) · 🏺 تقليدي · Sold from carts across Mexico by eloteros

Mexican street food — Elote — grilled or boiled corn on the cob dressed with mayonnaise, cheese, chili and lime — is one of Mexico's most iconic street foods, sold from carts by vendors called eloteros. Corn (maize) has been central to Mexican cooking since pre-Hispanic times.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Powerhouse Plates Sepshmaie ArnieTex

⏱ 20 دقيقة🍽 2 حصة🔥 250 سعرة🇲🇽 المكسيك🌶️

نباتيخالٍ من الغلوتين

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Heat a grill, grill pan or the open flame of a gas burner to high. Cook the corn dry, turning every couple of minutes, for 10–12 minutes until charred in spots all over.
💡 Char is flavour, not failure — those blackened kernels give elote its smoky, roasted taste. Don't boil the corn soft first; grill it from raw so it stays juicy with bite.
If you like, rub the hot corn with a little butter and a pinch of salt.
Stir the mayonnaise and crema together into a smooth dressing.
Brush or spread the dressing all over each hot cob so it clings to every kernel.
Immediately roll the dressed corn in the crumbled cotija so the cheese sticks all over.
💡 Do it while the cob is hot and the dressing wet — once it cools the cheese won't stick and slides off.
Dust generously with chili powder and finish with a good squeeze of lime.
Serve on a stick or holder, hot, with extra lime wedges.

💡 نصائح

Beginner's mistake: boiling the corn until soft, then dressing it. It goes mushy and watery. The char from dry-grilling raw corn is the whole character of elote.
No cotija? Crumbled feta gives the same salty tang; grated parmesan works in a pinch. And Tajín is the easiest all-in-one chili-lime-salt dusting.
Cut the kernels off the dressed cob into a cup and you have esquites — the spoonable, off-the-cob version sold from the same carts.