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Elote Street Corn

Charred corn, mayo, cotija, chili, lime.

Total
20 min
Active
15 min
Serves
4
Cuisine
mexican
Servings4

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

Steps

  1. Grill the corn over high heat 8–10 minutes, turning, until blackened in patches.

  2. Mix the mayo and crema and slather it over the hot cobs.

  3. Roll in cotija, dust heavily with chili powder, and scatter cilantro.

  4. Squeeze lime over just before eating.