Mayo Haters Have Been VERY Quiet Since We Created This Elote Recipe

Whether it's called elote or Mexican street corn, this recipe is an undeniably popular antojito—"little craving"— or street food that you can find all over Mexico and the U.S. While this dish can vary, in my classic recipe, grilled corn is covered in a creamy mayo and Mexican crema mixture before being topped with chili powder, cotija cheese, and plenty of lime juice. The result is an easy, flavor-packed side that we just can't get enough of (seriously—see below for all the twists we've developed).

Best part? Besides the fact that it only requires a handful of ingredients to make, elote is surprisingly easy to make at home with or without an outdoor grill (we’ve included air fryer instructions too!). Craving a perfect summer snack? Follow my top tips to learn exactly how to re-create this side dish in less than 30 minutes.

Yields: 4-6 servings

Prep Time: 5 mins

Total Time: 25 mins

Ingredients

  • 6

    ears corn, shucked, rinsed

  • Vegetable oil, for brushing if air frying

  • 1/4 c.

    mayonnaise

  • 1/4 c.

    Mexican crema or sour cream

  • 1/3 c.

    grated cotija cheese

  • 3 tsp.

    chili powder

  • Chopped fresh cilantro and lime wedges, for serving

Directions

For Grilling:

  1. Prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat).

  2. Grill corn, turning often, until slightly charred all over, about 10 minutes.

  3. Meanwhile, in a small bowl, mix mayonnaise and crema.

  4. Transfer corn to a platter. Brush with mayonnaise mixture. Top with cotija, chili powder, and cilantro. Serve warm or at room temperature with lime wedges alongside.

For the Air Fryer:

  1. Cut corn to fit in air-fryer basket (you may need to cut cobs in half).

  2. Brush corn all over with oil. Working in batches, arrange corn in basket and cook at 400°, turning halfway through, until tender, 10 to 12 minutes.

  3. Meanwhile, in a small bowl, mix mayonnaise and creama.

  4. Transfer corn to a platter. Brush with mayonnaise mixture. Top with cotija, chili powder, and cilantro. Serve warm or at room temperature with lime wedges alongside.

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