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How to Make Mexican Street Corn (Elote) at Home

Name: How to Make Mexican Street Corn (Elote) at Home
Yield: 4
Ingredients: 4-6 ears corn; 1 wooden stick or skewer; to taste mayonnaise; to taste cotija cheese; to taste chili powder; 1 lime

Real elote starts with corn grilled over high heat until charred in spots, then slathered with mayo, rolled in cotija cheese, dusted with chili powder, and finished with lime juice. The key is getting those dark char marks that give elote its smoky backbone.

Total time: 20 min
Hands-on: 20 min
Serves: 4
Difficulty: Easy

Ingredients

4-6 ears corn
1 wooden stick or skewer
to taste mayonnaise
to taste cotija cheese
to taste chili powder
1 lime

Step by step

Prepare the corn. Remove husks and silk from 4-6 ears of corn. Push a wooden stick or skewer into the stem end of each ear, going about 2 inches deep. Pat the corn completely dry.
Heat your grill. Get your grill screaming hot. If using gas, turn all burners to high. For charcoal, pile coals high and wait until they're glowing orange with no black spots.
Grill the corn. Place corn directly over the heat. Turn every 2-3 minutes until all sides have deep brown char marks. This takes 8-12 minutes total. Don't worry about even cooking - you want those dark spots.
Mix your coating station. While corn grills, set up small bowls: mayonnaise in one, crumbled cotija cheese in another, chili powder (preferably Tajín or cayenne) in a third. Cut lime into wedges.
Dress the corn. Working quickly while corn is hot, brush each ear generously with mayo using a pastry brush. Roll in cotija cheese, pressing gently so it sticks. Dust with chili powder.
Finish and serve. Squeeze lime juice over each ear and serve immediately. Hand out napkins - eating elote is messy business.

Tips & troubleshooting

Don't skip the char marks - they're what separates elote from regular buttered corn
Buy the best corn you can find. Peak summer corn needs nothing but this treatment
If cotija isn't available, queso fresco or even feta works as a substitute
Make extra chili-lime mayo - people will want to dip everything in it
Grill extra corn and use the kernels for esquites later in the week

Variations

Esquites (Cup Style). Cut kernels off the cob after grilling and serve in cups with the same toppings mixed in. Add a spoon and you've got street corn in a more manageable package.
Oven Method. No grill? Roast corn at 425°F for 20-25 minutes, turning once halfway through. You won't get the same char, but it works.
Spicy Version. Mix hot sauce into your mayo before brushing, or use chipotle powder instead of regular chili powder for deeper heat.
Vegan Elote. Replace mayo with vegan mayo and cotija with nutritional yeast or vegan parmesan. The char and lime still carry the dish.

Questions

Can I make elote without a grill?: Yes, but the results change. You can char corn directly over a gas burner using tongs, broil it in the oven, or use a cast iron pan over high heat. The goal is still getting those dark spots that give elote its signature flavor.
What's the best substitute for cotija cheese?: Queso fresco is closest in texture and saltiness. Feta works in a pinch, though it's tangier. Some people use parmesan, but it melts more than you want.
How do I keep the toppings from falling off?: The mayo acts as glue, so brush it on generously while the corn is still hot. Press the cheese into the mayo gently but firmly. Work quickly before the corn cools.
Can I prep elote ahead of time?: Elote is best eaten immediately, but you can grill the corn a few hours ahead and reheat it quickly on the grill before adding toppings. Don't dress it until serving time.