A recipe from Gemo
Elote-Style Mexican Street Corn
Charred corn on the cob coated with a creamy chile-lime sauce, salty crumbled cheese, cilantro, and extra lime for a bright Mexican street-food side.
Method
- 01
Bring a large pot of salted water to a boil. Add the corn cobs and cook until the kernels are tender but still juicy, 6 to 8 minutes, then drain well.
⏱ 8 min
- 02
Heat a grill, grill pan, or heavy skillet over high heat. Lightly oil the surface if needed, then char the corn, turning often, until browned in spots on all sides.
⏱ 7 min
- 03
While the corn chars, mix 1/4 cup mayonnaise, 1/4 cup sour cream, 1 grated garlic clove, 1 teaspoon chili powder, half of the 100 g crumbled cheese, half of the cilantro, a squeeze of lime juice, and 1/2 teaspoon salt into a thick sauce.
- 04
Brush or spoon the sauce over the hot corn so it coats the kernels generously. Sprinkle with the remaining cheese, remaining cilantro, and a little extra chili powder.
- 05
Serve immediately with lime wedges, ideally with skewers or the cob ends as handles, so the corn keeps its street-food style.
Nutrition
