Site Information

 Loading... Please wait...

Elote (Mexican Grilled Corn)

Posted by Chef Perry P. Perkins on

Elote (Mexican Grilled Corn)

~Chef Perry Perkins~

Elote (sweet corn on the cob) is a wildly popular street food in Mexico, and is just as frequently serves at the home dinner table.

Grilled in husk), elote is often served on a stick, especially by street vendors or in stands, but just as often provides it's own handle when the husk is pulled down away from the ear and twisted.

Occasionally served plane, it can be rolled in salt, chili powder, butter, cheese, lime juice, mayo, and crema ( Mexican sour cream.) Personally, I think it's best with the works!

You can also serve this tasty grilled veggie, less messily, by cutting off the cut kernels into a bowl, which then becomes a dish known as esquites instead of elote.

The same toppings are served with the corn, to be eaten with a spoon.

On a stick, in a bowl, or on a flip-flop, I’ll eat these buttery, spicy beauties any way I can get them!

Here’s how I usually do it...

4 ears corn, shucked
¼ cup melted butter
¼ cup mayonnaise
½ cup grated cotija cheese*
¼ cup Crema
½ cup finely chopped cilantro
4 wedges lime
1 Tbs smoked paprika
1 Tbs Mexican chili powder
1 Tbs Cayenne pepper powder (optional)

*Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, salty, crumbly Mexican cheese is made mainly from cow’s milk.

Prepare 1 load of charcoal in a chimney starter, when coals are uniformly grey and glowing, spread them beneath the Top Grill(s) for two-zone grilling. While coals heat, combine mayonnaise, sour cream, cheese, chili powder, spices, and cilantro in a large bowl. Stir until well mixed, and set aside.

Direct grill corn until hot and lightly charred all over, 7-8 minutes, depending on the temperature of the grill, turning often. Move the corn to indirect heat, and continue cooking, brushing with butter and turning, for a couple of more minutes.

Roll the ears in the remaining melted butter, then spread evenly with the mayonnaise mixture.

Sprinkle with caynnee pepper powder (optional), and serve with a lime wedge.


~ Chef Perry

Chef Perry P. Perkins comes from a long line of professional cooks.

As a third generation chef, he focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.

Perry runs a non-profit organization. MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes or at risk youth.

His cookbooks include La Caja China Cooking, La Caja China World, and La Caja China Party.

comments powered by Disqus