edible communities

Elote (Mexican Street Corn)

By | September 01, 2013


Soak corn (with husks on) in water for 30 minutes prior to grilling. This will allow corn to steam and soften once placed on grill.
Combine mayonnaise, cotija cheese, chili powder, cumin, paprika and the juice of 2 limes. Stir until smooth and refrigerate until corn is ready for topping.
Remove corn from water, squeezing excess water out before placing on grill.
Place corn on a hot charcoal grill for 20–25 minutes, rotating corn 3–4 times so that husks brown evenly.
Remove corn from grill, allowing it to cool. Once the corn has cooled, pull back the husks, keeping them intact, as they will act as a handle for the corn.
Baste husked corn with melted butter and place back on grill. Rotate corn until it is lightly browned.
(Note: if using a gas grill, cook corn on high heat while in husks and then turn to low heat once corn is exposed from husk, to brown)
Spread the elote cream on the entire ear of corn and then dust with the elote topping. (Tip: the corn is best served hot, right off the grill. If possible, set up a serving station near the grill, topping the corn as it comes off the grill.)
Garnish with chopped cilantro and a wedge of lime. ¡Buen provecho!


  • 4 ears of corn
  • 2 tablespoons melted butter
Elote Cream
  • ¾ cup mayonnaise
  • ¼ cup cotija cheese
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 limes
Elote Topping
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 bunch cilantro, finely chopped
  • 4 lime wedges
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