Elote (Mexican Street Corn)
Charred corn, mayo, cotija, chili powder, lime. San Diego street food at its finest. Liberty in San Diego — there was a street corn vendor right outside the base gate who changed my understanding of w
Ingredients
- 6 ears fresh corn (shucked)
- 1/3 cup mayo (or Mexican crema)
- 1/2 cup cotija cheese (crumbled
- or substitute Parmesan)
- 1-2 teaspoons Tajín seasoning or chili powder
- 2 limes (cut into wedges)
- fresh cilantro (chopped)
- optional: cayenne pepper for extra heat
Method
- Grill the shucked corn directly over medium-high heat for 10-12 minutes, turning every 2-3 minutes, until charred in spots. The char is essential — it adds smoky sweetness that forms the foundation.
- While still hot, brush or spread mayo over the entire surface. The mayo adheres to the warm kernels and creates a sticky base. Roll in crumbled cotija cheese — the cheese sticks to the mayo. Sprinkle with Tajín or chili powder. Squeeze fresh lime juice over the top. Garnish with chopped cilantro.
- Eat immediately. Over a plate, because this gets beautifully messy.