Elotes (Grilled Corn With Cheese, Lime and Chile)

By Melissa Clark

Updated Nov. 28, 2022

Elotes (Grilled Corn With Cheese, Lime and Chile)
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(837)
Comments
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Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese. This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears. It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving. Or place the various topping in small bowls and let guests have the fun of garnishing their own. And if you don’t have a grill, the broiler works too though watch the ears carefully so they don’t burn.

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Ingredients

Yield:6 servings
  • 6ears fresh corn, shucked
  • 3tablespoons mayonnaise
  • 2limes
  • ¼teaspoon ancho chile powder, more as needed
  • Fine sea salt, as needed
  • Black pepper, as needed
  • ½cup crumbed cotija cheese (or substitute feta or ricotta salata)
  • ¼cup chopped fresh cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

183 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 6 grams protein; 332 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.

  2. Step 2

    Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.

  3. Step 3

    Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.

Ratings

5 out of 5
837 user ratings
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Comments

Santosh

My favorite ! I love them so much that I have iterated over this again and again and have settled on this mix: 4 tbsp mayo, 4 tbsp crémè fraîche, 1/2 tsp ancho cilli powder, 1/2 cup of cotija cheese and 1/4 cup cilantro.Mix this thoroughly, baste on corn and then sprinkle some Tajin salt all over. Now squueze a 1/4 wedge lime on it

Marty Rosenbluth

I find that par-boiling the corn in about 8 cups of water with one cup of milk and about a tablespoon of sugar for about 5-7 minutes makes he corn more tender and adds flavor.

Kevin

Sometimes I'll grill corn, cut it off the cob and add the rest of the ingredients here to make a corn salad. It's great for summer potlucks.

mav1969a

If you’re longing for elote mexicanna and there are no fresh ears of sweet corn in your larder, fear not. Just open a can of corn, drain and spread it out on a sheet pan. Finely chop some sweet red peppers and mix in. Place under the broiler in your oven. Keep a close watch. It’s ready when the corn starts getting a little brown and sizzley. Put the cooked corn/peppers into the bowl with the mayo/lime/cheese. Mix and garnish with paprika.

JLT

This was a huge hit. When I grill corn I brush it with a little neutral oil and sprinkled with salt and pepper before placing on the grill. I think the overall effect is better with that little bit of oil. I used Kewpee (in the bag, original version, not Americanized) mayo and opted to add the juice of half a lime directly to the Mayo before slathering and sprinkling with cotija. 10/10 Even my mayo-adverse husband was going nuts for it. I have avoided try this in the past because of the mayo. I thought it might be too mayo-ish. It’s not at all. Great.

Steve

A great recipe. My toughest critics loved it. The lime zest gives such great flavor. I also added equal parts of nonfat greek yogurt to the mayo and it added a nice tang.

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