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Sense & Edibility's Elotes (Mexican Street Corn)

Elotes (Grilled Mexican Street Corn)

Choose heavy ears of corn with the husks still in tact. Cotija cheese is recommended, but parmesan can be substituted.

 

Course Accompaniments
Cuisine Mexican
Keyword corn
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Marta Rivera

Ingredients

  • 6 ears of sweet corn, unhusked
  • 1 cup Mexican crema agria or sour cream
  • 1/2 cup mayonnaise
  • 2 limes, one cut into wedges and one juiced
  • 3 cloves crushed garlic
  • 1 tablespoon Tajín classic seasoning
  • 1/4 cup finely chopped cilantro, separated
  • 2 cups finely crumbled cotija cheese

Spicy Chamoy Drizzle (optional)

  • 1/4 cup chamoy
  • 1 tablespoon Valentina or Tapatío Hot Sauce

Optional Garnishes

Instructions

  1. Heat a charcoal grill to 400°F.

  2. Place the unshucked corn into large container and cover them with cold water. 

Mix the Schmear

  1. Combine the crema agria, mayo, 1 tablespoon of lime juice, crushed garlic, Tajín, and 1 tablespoon of the cilantro together in a mixing bowl.

  2. Taste the schmear and adjust the seasoning with up to a teaspoon of kosher salt.

  3. Put the bowl of schmear into the fridge until you're ready to coat the corn.

Grill the Corn

  1. Place the unshucked corn onto the hot grill.

     Steam the corn for a total of 15 minutes, turning once halfway through the cooking time. 

  2. Once the corn has finished steaming, remove them from the grill to a sheet pan or platter. 

  3. When the elotes are cool enough to handle, pull back the husks to expose the kernels. Remove and discard any corn silk , then pull back the strips of the husk and gather them into your hand. 

    Separate two strands of the husk and twist them slightly. Wrap that twist of husk around the rest of the husk, that you're clenching, once or twice, then fold it under itself to form a knot and create a handle for the corn.

  4. Place the corn back onto the grill with the husks hanging off the edge of the grate. 

    Char the elotes for 2 1/2 minutes on each side. Rotate the corn when you begin to hear frequent snapping or popping. 

  5. Once the corn is a dark golden-brown color, transfer them to a platter. 

Prepare the Elotes

  1. Set up an assembly line with the schmear, the finely crumbled cotija cheese, the remaining cilantro, and the Tajiín. 

    Use a rubber spatula to spread the schmear onto the ears of corn. Grab a handful of the cotija cheese and press the corn into the palm of your hand to coat the corn in cheese. 

  2. After coating the elotes in the cheese, sprinkle some cilantro and Tajiín over each ear.

  3. Serve drizzled with Chamoy Hot Sauce (below), or with lime wedges and thinly sliced, or minced, jalapeños.

Chamoy Hot Sauce Drizzle

  1. Combine the chamoy and the Valentina hot sauce in s squirt bottle or bowl. 

    Cap it and give the bottle a vigorous shake or whisk together. 

  2. Drizzle the sauce onto your prepared elotes

  3. Enjoy these elotes soon after preparing. 

Recipe Notes

Mexican crema agria can be found in most markets next to the sour cream or in the cheese section. 

Cotija cheese is usually found in the same section as most cheeses. If you're unable to locate it, grated parmesan or crumbled feta can be used as substitutes.

Tajín is commonly found in the Hispanic section, or in the spice aisle, of most major supermarkets. 

The crema mixture can also be used as a condiment for tacos or nachos. It can be made up to a week in advance. Just keep it refrigerated after mixing it.

*If you don't eat corn off of the cob, cut the kernels from the cob after removing them from the grill. Put the kernels in a mixing bowl and toss them in the schmear (all of it), the rest of the cilantro, and 1 cup of cotija cheese. Serve it in bowls and allow your diners to sprinkle on more cotija and Tajín if they'd like.