Mexican street corn, or elote, gets its signature tangy, creamy, and salty finish from a crumbly white cheese. The right cheese melts just slightly under the broiler or grill while holding its shape, and its mild, milky flavor balances the smoky corn, lime, and chili powder. Cotija is the classic choice, but several other cheeses work beautifully depending on what you can find.
Ingredients
- 4 ears fresh corn, husked
- 1/4 cup (60 g) mayonnaise
- 1/4 cup (60 g) Mexican crema or sour cream
- 1/2 cup (60 g) crumbled Cotija cheese (or substitute, see Tips)
- 1/2 teaspoon chili powder, plus more for dusting
- 1/4 teaspoon smoked paprika (optional)
- 1 medium lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Instructions
- Preheat a grill to medium-high (about 400°F / 200°C) or set an oven broiler to high with a rack 6 inches from the heat.
- Grill the corn, turning every 2–3 minutes, until charred in spots and tender, about 10 minutes total. If broiling, place corn on a baking sheet and broil 3–4 minutes per side, turning, until charred. Remove and let cool just until safe to handle.
- In a small bowl, stir together the mayonnaise, crema or sour cream, chili powder, and smoked paprika (if using).
- Brush or spread the sauce evenly over each ear of corn. Sprinkle generously with crumbled Cotija cheese, pressing lightly so it sticks.
- Finish with a squeeze of fresh lime juice, a dusting of chili powder, and chopped cilantro. Serve immediately.
Tips
- Cotija substitutes: If you can’t find Cotija, use crumbled feta (saltier, less creamy), grated Parmesan (sharper, more pungent), or queso fresco (milder, softer). Feta and Parmesan will change the flavor noticeably; queso fresco is the closest in texture but less salty.
- Don’t use pre-shredded cheese: Pre-shredded Cotija often contains anti-caking agents that prevent melting and create a powdery texture. Buy a block and crumble it yourself for the best result.
- Toast the cheese (optional): After sprinkling, place the dressed corn under the broiler for 1–2 minutes until the cheese is lightly golden. Watch closely—it burns quickly.
- Make it vegan: Use vegan mayonnaise, a plant-based crema (or blended silken tofu), and a crumbled firm tofu or vegan feta. The texture will be softer, but the flavor profile still works.
Serving Suggestions
Serve the corn hot off the grill as a side to tacos, grilled chicken, or carne asada. For a party, cut the corn into 2-inch rounds before dressing and serve with toothpicks. It also pairs well with a cold beer or a lime-forward margarita.
Variations
- Elote in a cup (esquites): Cut the grilled kernels off the cob, toss with the sauce and cheese, and serve in a bowl with a spoon.
- Spicy elote: Add 1/2 teaspoon cayenne or a minced chipotle in adobo to the sauce.
- Herb elote: Swap cilantro for chopped mint or a mix of cilantro and parsley.
- Smoky elote: Use 1/2 teaspoon smoked paprika and a dash of liquid smoke in the sauce for a deeper charred flavor.
Storage and Reheating
Leftover dressed corn will keep in an airtight container in the refrigerator for up to 2 days, but the texture will soften. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until warmed through. Avoid microwaving, which makes the corn rubbery and the cheese soggy. For best flavor, eat the corn the day it’s made.
Frequently Asked Questions
Can I use frozen corn? Yes. Thaw and pat dry, then grill in a grill basket or broil on a sheet pan. Reduce cooking time to about 5–6 minutes total, just until charred and heated through.
Is Cotija cheese pasteurized? Most Cotija sold in U.S. supermarkets is pasteurized, but check the label. If you’re serving pregnant women, young children, or anyone with a weakened immune system, always choose pasteurized cheese.
What’s the difference between Cotija and queso fresco? Cotija is aged longer, firmer, and saltier; queso fresco is fresh, soft, and mild. Use queso fresco if you want a less salty, more creamy finish, but add a pinch of salt to the sauce to compensate.
Can I make this ahead? You can grill the corn and make the sauce up to a day ahead, but dress and cheese the corn just before serving. The sauce will soak into the corn and become watery if left too long.
Why is my cheese not sticking? The corn needs to be slightly wet from the sauce. If you’ve brushed on too little, add another layer. Also, press the cheese onto the corn with your hands or a spoon rather than just sprinkling from a height.
What if I don’t have a grill or broiler? You can boil the corn for 5–7 minutes, then char it in a dry cast-iron skillet over high heat for 2–3 minutes per side. It won’t be as smoky, but it will still work.
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