In this article, you’ll get to know with authentic elote recipe. Elote comes long way from its origin in Mexico, elote is also known as Mexican street corn. You may have been accustomed with the classic summer roasted corn. Elote offers something more than that with more seasonings to enhance the taste. In its origin, elote is known for being sold during festivals. Well, no need to go to a Mexican festival just for elote: you can make it yourself at home.
In this recipe, you’ll need crema and cotija cheese. Both of them can be found at your nearby Mexican markets. Crema is a dairy product which is similar to sour cream. While cotija cheese is that salty, mild, and crumbly cheese type resembling feta. If you cannot find these products, it’s alright to change the crema with sour cream and cotija cheese with grated parmesan. Now let’s see how an authentic elote recipe looks like.
- 6 medium sized fresh corn. If your corn hasn’t been ‘peeled’ yet, remove the husks and its silks. But keep the stalk attached as that will help you dip the roasted corn in the dipping sauce later.
- ½ cup of Mexican crema or sour cream.
- ½ cup of mayonnaise
- 1 cup of crumbled cotija cheese, can be replaced with parmesan cheese with the same amount
- ½ teaspoon ground cumin
- 2 teaspoons of lime juice
- ½ teaspoon of chili powder
- Medium-sized lime for serving. Cut the lime into wedges.
- As the first step of this authentic Mexican elote recipe, prepare the grilling utensil. You can use charcoal grill, grill pan, or whatever the method is. As long as it can be used for grilling, it’s fine.
- Make the sauce beforehand, consisting of mayonnaise, chili powder, cumin, lime juice, and of course, the crema/sour cream. Combine these ingredients in a bowl first then transfer the sauce into a container which size can be used to dip the roasted corn later.
- Then, start to grill the corn until the kernels start turning to bright yellow – you can have them charred in few places too. For this step, that’ll take around 15 minutes. You can grill it in batch or all in one.
- Let the corn to cool for around 5 minutes. Cooled cobs will make the sauce stick better.
- Next, dip the corn into the container. Make the sauce cover all surface of the corn.
- Place the cotija cheese or grated parmesan on a large plate. Then, roll the corn in the cheese.
- Repeat the steps 5 and 6 for other remaining cobs.
As the last step, serve the dipped corn with cheese in a serving plate. Prepare the lime wedges and squeeze it over before eating. Well, it is so easy to re-cook this authentic elote recipe, isn’t it?