Three ears of grilled Mexican-style street corn slathered with lime mayo and sprinkled with cilantro, cheese, hot sauce.

5 / 2 votes

Elote ~ Mexican-Style Street Corn

For this Mexican-style street corn, or elote, sweet corn is grilled, slathered with lime mayonnaise, and sprinkled with cheese, cilantro, and hot sauce. The corn husks make for a nifty eating handle.

Prep Time20

Cook Time15

Total Time35

Course: Mains

Cuisine: Mexican

Servings: servings

Calories: 218

Ingredients

Make the lime mayo

▢ 1/2 cup mayonnaise
▢ 1 teaspoon finely grated lime zest, preferably organic
▢ 1 tablespoon fresh lime juice
▢ Salt and freshly ground black pepper

Make the street corn

▢ 4 ears sweet corn, husks on
▢ Extra-virgin olive oil, for drizzling
▢ 1/2 cup finely chopped fresh cilantro
▢ 1/4 cup crumbled cotija or feta cheese
▢ Mexican-style hot sauce, such as Cholula or Tapatío, for serving

US - Metric

Instructions

Make the lime mayo

In a bowl, whisk together the mayonnaise, lime zest, and lime juice and season with salt and pepper. (You can cover and refrigerate the lime mayo for up to 3 days.)

Make the street corn

Preheat the grill.
To husk the corn:
Boiling Method: Bring a large pot of salted water to a boil. Add the corn, still in their husks, and cook until just tender when pinched with tongs, 5 to 8 minutes. If the corn is bobbing up out of the water, place a heatproof plate on top to keep them submerged. Using tongs, transfer the corn to a platter and let cool slightly, about 5 minutes, then pull back the husks and remove the silk. Tie the husks together with kitchen string to create a handle to use when eating.
Microwave Method: Microwave the corn in their husks for a couple of minutes. Using tongs, transfer the corn to a platter and let cool slightly, about 5 minutes, then pull back the husks and remove the silk. Tie the husks together with kitchen string to create a handle to use when eating.
Brush the corn with olive oil. Grill over high heat, turning occasionally, until lightly charred in spots, 5 to 10 minutes.
Transfer the corn to a platter. Slather the corn with some of the lime mayo (you'll have leftover lime mayo, which ain't a bad thing) and sprinkle with the cilantro and cheese. Serve right away with hot sauce.

Nutrition