4.34 from 3 votes
Mexican Street Corn - Elote
Total Time: 25 minutes Serves: 4
  • 1 TBS Salt
  • 2 TBS Sugar
  • 4 Ears of Corn – Silk and Husk Removed
  • 6 TB Mexican Crema (can substitute mayonnaise, sour cream or a combination of both)
  • 2 ¼ tsp Lime Juice
  • 1 tsp Chili Powder
  • 1 TB Cilantro – Roughly Chopped
  • 1 tsp Cumin
  • Salt and Pepper to Taste
  • Few Dashes of Cholula Hot Sauce (optional)
  • 4 TB Cojita Cheese - crumbled (can substitute Queso Fresco)
  • Optional garnishes:
  • Cilantro
  • Chili Powder
  • Lime Wedges
  • Cholula Hot Sauce
  1. In a medium sized mixing bowl whisk together Crema, Lime Juice, Chili Powder, Cilantro, Cumin, Salt, and Pepper. Set aside in the refrigerator while you cook the corn.
  2. Fill a Large pot, with a steamer basket or pasta strainer insert and a tight fitting lid, with enough water to come up 1 ½’’ above the insert. Add the sugar and salt.
  3. Bring Water to a gentle boil over Medium High Heat. Add Corn and Cover with a lid.
  4. Steam for 8 - 10 minutes.
  5. Remove to a work surface or plate and allow to cool for about 15 minutes, or you can refrigerate it at this point overnight.
  6. While corn is cooling, preheat a Grill or Grill pan over Medium High Heat.
  7. Grill Corn 12- 15 minutes, turning 4 times to evenly cook. (About 3 minutes per side)
  8. Remove Corn to a work surface (optional: cut cobs in ½ and insert a skewer into the bottom of each cob). While Corn is still hot generously slather on prepared mixture with a pastry brush or your hands.
  9. Once Corn is nicely coated, roll in the Cojita Cheese.
  10. Serve hot, with optional garnishes if desired.