Elote Preparado
This classic Mexican street food features grilled corn on the cob slathered with a creamy, tangy, and spicy mixture. It's a perfect snack or side dish, bursting with vibrant flavors and textures.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 468 kcal
Allergen information: may contain eggs, milk, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcscorn on the cob, husks removed
dressing
- 0.5 cupmayonnaise
- 0.25 cupsour cream
- 1 pcslime, juiced
- 1 tspchili powder
- 0.25 tspcayenne pepper(optional)
topping
- 0.5 cupcotija cheese, crumbled
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
brush · grill · small bowl
The method
Step by step
- 1
Preheat your grill to medium-high heat.
About 5 min
Cook’s note: If you don't have a grill, you can roast the corn in a 200°C oven for 20-25 minutes, or boil it for 5-7 minutes.
- 2
Grill the corn on the cob, turning occasionally, until it is tender and slightly charred, about 10-15 minutes.
About 15 min
Cook’s note: A good char adds a smoky depth of flavor that is essential for authentic elote.
- 3
While the corn is grilling, prepare the creamy dressing. In a small bowl, combine the mayonnaise, sour cream, lime, chili powder, and cayenne pepper (if using). Stir until well combined.
About 5 min
Cook’s note: Taste the dressing and adjust the chili powder and cayenne to your preferred spice level.
- 4
Once the corn is cooked, remove it from the grill.
- 5
Generously spread the prepared dressing all over each ear of grilled corn.
About 2 min
Cook’s note: Use a brush or a spoon to ensure even coverage.
- 6
Sprinkle the crumbled cotija cheese evenly over the dressed corn.
About 1 min
Cook’s note: If you can't find cotija, a salty, crumbly feta cheese can be a decent substitute.
- 7
Garnish with fresh cilantro, if desired, and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 467.7kcal
- Protein
- 11.3g
- Carbs
- 42.2g
- Fat
- 31.9g
- Fibre
- 6.2g
- Sugar
- 14.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Leftover elote is best eaten fresh but can be stored in an airtight container.
Reheating is not recommended; the texture of the corn and dressing will change.
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