Elote
By Groceree
Also known as Mexican Street Corn
Corn charred over a flame, slathered in mayonnaise and soured cream, rolled in crumbled feta (standing in for cotija) and dusted with chilli powder and lime. Eaten on the cob from a stick.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Ingredients
sweetcorn4
mayonnaise4 tbsp
soured cream4 tbsp
feta100 g
chilli powder2 tsp
limes2
coriander3 tbsp
garlic cloves1
salt
Instructions
- 01
Husk the cobs and grill them over hot coals or a gas flame, turning, for 10 to 12 minutes until charred in patches all over. Some blackened kernels are wanted, not a fault.
- 02
Crush the and mix it with the , the (or crema) and a pinch of .
- 03
While the corn is still hot, brush it all over with the mixture so it melts slightly into the kernels.
- 04
Crumble the and roll each cob in it, pressing it on.
- 05
Dust heavily with the (ancho or piquín if you can find it) or Tajín. Chop the and scatter it over, then cut the into wedges and squeeze them over.
- 06
Serve on sticks, immediately.
Notes
- Char it properly. Boiled corn with toppings is not elote — the smoke is half the flavour.
- Coat it while it is hot so the crema clings. Cold corn sheds everything you put on it.
- Cut the kernels off and serve the same mixture in a cup and it becomes esquites, which is easier to eat.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 8 g
- Carbs
- 24 g
- Fat
- 20 g
Estimated from the ingredients.
From a video to your shopping list
Saw a recipe on Instagram, TikTok or YouTube? Share it to Groceree and the ingredients land on the list everyone at home shares.
Find a recipe video
01Find a recipe video
Any recipe on Instagram, TikTok, YouTube or a website.
Find a recipe video
Groceree02Share it to Groceree
Tap Share and pick Groceree. The app reads the recipe for you.
03The recipe is in the app
Ingredients, quantities and steps, ready to cook from.
04Pick what you need
Untick what is already in the cupboard and add the rest.
05It’s on the shared list
Sorted by aisle, on every phone at home, in real time.
More Mexican recipes
- Calabaza en TachaMexico's Día de Muertos sweet: wedges of pumpkin, skin on, simmered slowly in piloncillo syrup with cinnamon, cloves and orange until dark, glossy and candied right through. A covered first hour lets the pumpkin give up its juice, then basting with the lid off reduces the syrup to a thick glaze while the wedges stay whole.
- Agua FrescaRipe watermelon blended with cold water, lime juice and a little sugar, strained and poured over ice. The simplest of the aguas frescas sold from big glass jars at every Mexican market and taquería.
- Arroz con LecheRice simmered first in water with a cinnamon stick, then slowly in milk with condensed milk and vanilla until creamy and loose, with raisins and cinnamon on top. Mexico’s comfort dessert, eaten warm or cold.
- All Mexican recipesMexican recipes from birria tacos and chicken enchiladas rojas to guacamole and flan, with the right dried chillies named and added to your shopping list.