Elote Recipe

Corn: Fresh ears of corn are the star of this dish, providing a sweet and juicy base that gets charred on the grill.

Mayonnaise: Adds a creamy texture and rich flavor to the corn.

Sour cream: Blends with the mayonnaise to create a tangy, smooth coating for the corn.

Cotija cheese: A crumbly, salty cheese that adds a distinctive taste and texture to the elote.

Chili powder: Provides a mild heat and smoky flavor that complements the sweetness of the corn.

Cilantro: Freshly chopped cilantro adds a burst of herbal freshness to the dish.

Lime: Lime wedges are served on the side to squeeze over the corn, adding a zesty, citrusy finish.

When grilling corn, make sure to rotate the ears frequently to ensure even charring. This not only enhances the flavor but also gives the corn a beautiful, appetizing appearance. For an extra layer of flavor, consider brushing the corn with a bit of melted butter before applying the mayonnaise and sour cream mixture. This will help the toppings adhere better and add a rich, buttery taste to your elote.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Thaw and roast them to mimic the flavor of grilled corn.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being a healthier option.

• sour cream - Substitute with crema: Crema is a Mexican dairy product similar to sour cream but slightly thinner and less tangy, making it a more authentic choice.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• chili powder - Substitute with paprika: Paprika can provide a mild heat and smoky flavor, though it is less spicy than chili powder.

• cilantro - Substitute with parsley: Parsley can be used if you prefer a milder herb or if cilantro is not available.

• lime - Substitute with lemon: Lemon wedges can be used to provide a similar acidic and citrusy flavor if limes are not available.

• Allow the corn to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of elote individually in aluminum foil or plastic wrap to maintain its flavor and texture.
• Place the wrapped elote in an airtight container or a resealable plastic bag. This helps to keep it fresh and prevents any unwanted odors from seeping in.
• Store the elote in the refrigerator for up to 3-4 days. This ensures that it remains safe to eat while retaining its delicious taste.
• For longer storage, consider freezing the elote. Wrap each ear tightly in plastic wrap, then place them in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness. Frozen elote can be stored for up to 2 months.
• To reheat, thaw the elote in the refrigerator overnight if frozen. Then, warm it up in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Alternatively, you can reheat the elote on the grill or stovetop. Brush with a little olive oil to prevent it from drying out, and heat until warmed through.
• Avoid microwaving the elote as it can make the corn rubbery and less enjoyable.
• If you have leftover toppings like cotija cheese, mayonnaise, and sour cream, store them separately in airtight containers in the refrigerator. They can be used to refresh the elote when reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each ear of corn in aluminum foil to retain moisture.
  3. Place the wrapped corn on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. Unwrap and enjoy your reheated elote with a fresh squeeze of lime.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the corn in the skillet and cover with a lid.
  4. Turn occasionally, heating for about 5-7 minutes until warmed through.
  5. Serve with additional cotija cheese and cilantro if desired.

• Microwave Method:

  1. Place the corn on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on high for 1-2 minutes, checking halfway through.
  4. Add a fresh sprinkle of chili powder and cotija cheese before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the corn in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Serve with a wedge of lime and enjoy the crispy texture.

• Grill: Used to cook the corn, giving it a charred and smoky flavor.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Mixing bowl: Used to combine the mayonnaise and sour cream.

• Basting brush: Helps to evenly coat the grilled corn with the mayonnaise and sour cream mixture.

• Measuring cups: Necessary for measuring out the mayonnaise, sour cream, and cotija cheese.

• Knife: Used for chopping the cilantro and cutting the lime into wedges.

• Cutting board: Provides a safe surface for chopping cilantro and cutting lime.

• Serving platter: Ideal for presenting the finished elote with lime wedges.

Pre-mix the sauce: Combine the mayonnaise and sour cream ahead of time and store in the fridge.

Prep the corn: Husk the corn and have it ready to go before you start grilling.

Use pre-crumbled cheese: Save time by buying crumbled cotija cheese instead of crumbling it yourself.

Chop cilantro in advance: Chop the cilantro and store it in an airtight container.

Grill in batches: If you have a large grill, cook all the corn at once to save time.