About This Recipe
Elote, Mexican street corn, brings the same Mexican-Californian roots to the table that shaped Santa Maria barbecue. Charred corn slathered in crema, cotija, lime, and chile is sweet, salty, smoky, and a little messy, in the best way.
Grilled over the same fire as the tri tip, it is a natural fit: the char echoes the meat and the lime and chile cut the richness. Serve it on the cob, or cut off into a cup for a crowd.
It’s classic street food that crosses over perfectly to backyard BBQ: the corn goes on the grill right alongside the tri tip, takes about 10 minutes, and comes off ready to dress. No extra pots, no oven space.
The key is proper char on the kernels. You want blackened spots, not fully burnt. Those charred kernels develop sweetness and smokiness that turn corn from a bland side into something people actually reach for. If you don’t have loose chile powder, use Tajin, which has lime and salt built in, so it’s perfect for quick elote.
The recipe
Elote (Mexican Street Corn)
Grilled corn with mayo, cotija, chile powder and lime. Char it on the hot side while the tri tip rests, about 10 minutes, so it’s ready with the meat.
Ingredients
- 6 ears corn, husked
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon chile powder
- 2 limes, cut into wedges
- Fresh cilantro, chopped
Instructions
Pull back the husks without removing them. Remove the silk, then fold the husks back over the corn. Soak in water for 10 minutes.
Note Soaking prevents the husks from catching fire on the grill. If you’re using shucked corn, skip this step and grill directly. You’ll get more char.
Grill over medium-high heat, turning every 3-4 minutes, until the kernels are charred in spots and tender. About 10-12 minutes total.
Note You want some char but not burnt. The blackened kernels add sweetness and a smoky flavor that echoes whatever you cooked your tri tip on.
Brush each ear with a thin layer of mayo, then roll in crumbled cotija cheese. Dust with chile powder and squeeze fresh lime over the top.
Note Use Tajín if you don’t have loose chile powder. It has the lime and salt built in. Kewpie mayo instead of regular takes this up another notch if you have it.
Serve immediately while the corn is hot so the mayo and cheese stick. Garnish with chopped cilantro if you want.
Nutrition Facts
Per serving
- Calories
- 195
- Protein
- 5 g
- Fat
- 10 g
- Sat. Fat
- 3 g
- Carbs
- 24 g
- Fiber
- 3 g
- Sodium
- 320 mg
- Cholesterol
- 15 mg
Values are estimates based on standard ingredients and serving sizes.