Mexican Street Corn (Elote)

Ingredients

Equipment Needed

• •Charcoal or gas grill (or cast iron grill pan)
• •Pastry brush or silicone basting brush
• •Shallow dish or rimmed plate for cheese
• •Tongs for turning corn

Instructions

1. 1

   Make the crema

   Whisk together the Mexican crema, mayonnaise, minced garlic, lime zest, and one tablespoon of the lime juice in a medium bowl. The mixture should be smooth and spreadable, thick enough to cling but loose enough to paint. Taste it. The garlic should whisper, not shout. The lime should brighten without puckering. Season with a pinch of salt. Set aside at room temperature while you grill.

   If you can't find Mexican crema, mix equal parts sour cream and mayonnaise with a splash of lime juice. The texture won't be identical, but the flavor will be honest.
2. 2

   Prepare the cheese mixture

   Spread the crumbled cotija on a rimmed plate or shallow dish wide enough to roll an ear of corn. Mix the ancho chili powder, smoked paprika, and cayenne (if using) in a small bowl. You'll dust this over the finished corn, so keep it within reach of your grilling station.

3. 3

   Heat your grill

   Fire up your grill to medium-high heat, around 400 to 450 degrees. If using charcoal, wait until coals glow orange and are covered with white ash. Clean the grates with a wire brush and oil them lightly with a paper towel dipped in vegetable oil. The corn should sizzle the moment it touches the grates.

   No grill? A cast iron grill pan over high heat works beautifully. You'll need to rotate the ears more frequently, but the char will be just as honest.
4. 4

   Grill the corn

   Place corn directly on the hot grates. Let it sit without moving for two to three minutes until you see char marks forming and hear the kernels crackling. Rotate a quarter turn and repeat. Continue until the corn is charred in spots all around, ten to fifteen minutes total. Some kernels will blacken and blister. This is exactly what you want. That char is flavor.

   Resist the urge to constantly move the corn. Patience builds the Maillard reaction that creates those beautiful charred spots.
5. 5

   Slather with crema

   Working quickly while the corn is still hot, use a pastry brush or the back of a spoon to coat each ear generously with the crema mixture. Don't be shy. The crema should cover every kernel, pooling slightly in the crevices. The heat from the corn will loosen the crema just enough to help it cling.

6. 6

   Roll in cheese

   Immediately roll each crema-coated ear through the plate of cotija, pressing gently to adhere. The cheese should stick to the crema in a generous, shaggy coating. If bare spots remain, sprinkle additional cheese over them by hand. There is no such thing as too much cotija on elote.

7. 7

   Season and serve

   Arrange the corn on a platter. Dust each ear with the chili powder mixture, going heavier if you like heat, lighter for tender palates. Scatter chopped cilantro over the top. Squeeze the remaining tablespoon of lime juice over everything. Serve immediately with extra lime wedges for guests who want more acid. Provide plenty of napkins. This is not polite food.

Chef Tips

• •The best corn for elote is fresh and in season, ideally bought the same day you cook it. Sugars convert to starch within hours of harvest. Farmers market corn will always outperform supermarket corn shipped from distant fields.
• •Cotija is a dry, crumbly Mexican cheese similar to aged feta or Parmesan in texture. Find it in the specialty cheese section or at any Mexican grocery. In a pinch, feta mixed with a little Parmesan provides the right salty, tangy bite.
• •For a crowd, slice the kernels off grilled cobs and toss with all the toppings in a large bowl. This esquites variation is easier to eat standing up at a party and stretches the corn further.
• •Insert wooden skewers or corn holders into the cob ends before serving. It saves burned fingers and gives guests a handle for the messy eating ahead.

Advance Preparation

• •The crema mixture can be made up to two days ahead and refrigerated. Bring to room temperature before using, as cold crema won't spread as easily.
• •Corn can be grilled up to one hour before serving and kept warm, loosely covered. Apply toppings just before serving so the crema doesn't slide off.
• •For parties, set up a topping station and let guests dress their own corn. Provide bowls of crema, cheese, chili powder, cilantro, and lime wedges.

Frequently Asked Questions

Nutrition Information

1 serving (about 260g)