How To Make This Corny Mexican Specialty

Today is definitely all about corn! The preparations I laid out in my previous article are great, but elote deserves the spotlight all to itself. If you've never had it, you're in for a treat!

Elote, a popular Mexican street food, is a delicious way to enjoy corn on the cob. To make elote, start by selecting fresh ears of corn, preferably still in their husks. Preheat your grill to medium-high heat. While the grill is heating, peel back the husks without removing them entirely, and remove the silk from each ear of corn. Once cleaned, fold the husks back over the corn and soak the ears in cold water for about 10 minutes. This helps prevent the husks from burning on the grill.

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After soaking, place the corn on the grill. Cook the corn for about 15-20 minutes, turning occasionally, until the kernels are tender and slightly charred. The husks will become charred, but the corn inside should be perfectly cooked.

Once the corn is cooked, carefully peel back the husks and tie them together for a handle. Brush each ear generously with melted butter or mayonnaise, then sprinkle with crumbled cotija cheese. For added flavor, sprinkle chili powder, cayenne pepper, or smoked paprika over the cheese. Finish by squeezing fresh lime juice over the top.

Some variations include adding a bit of garlic powder to the butter or mayonnaise mixture, or drizzling hot sauce for extra spice. You can also use a combination of both mayonnaise and sour cream for a creamier texture. Serve the elote immediately while it's still hot, and enjoy the perfect balance of smoky, spicy, and tangy flavors.