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From Market to Plate: Elote (Mexican Street Corn)

We're drooling over this super summery and creamy take on elote. Don't forget to follow along on Instagram to get these recipes through our stories!


Elote (Mexican Street Corn)



6 ears sweet corn, husks removed

1/2 cup Mexican crema, or sour cream

1/2 cup mayonnaise

1/2 cup chopped cilantro, plus extra as garnish

1 clove garlic, minced

1/4 teaspoon ground chipotle pepper, to taste

zest from 1 lime

juice from 1 lime

1/2 cup cotija cheese, crumbled

Lime wedges, to serve


Heat a gas or charcoal grill to 400°F.

Whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.


Place the husked corn directly onto grill. Grill the corn undisturbed until kernels begin to char. Rotate ears to brown all sides. Remove from the grill to a plate.


Coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with chopped cilantro. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.


Serves 6.

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