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Mexican Street Corn (Elote Callejero with Cotija Cheese, Chili and Lime)
Mexico's most irresistible street snack: sweet corn on the cob charred over open flames, slathered with a rich crema spread, coated in salty crumbled Cotija cheese, dusted with chili powder, and spritzed with lime.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
4servings
- Sour cream or Mexican crema combined with mayonnaise60 g
- Fresh lime juice2 tbsp
- Chili powder or smoked paprika1 tsp
- Salt0.5 tsp
Preparation Steps
1
Husk and clean 4 fresh sweet corn cobs. Heat a grill pan or preheat oven to 220°C.
3 min timer
2
Grill corn for 12-15 minutes, turning often until kernels are tender and lightly charred on all sides.
12 min timer
3
Brush each warm corn cob evenly with the crema mixture and spritz with lime juice.
2 min timer
4
Roll cobs in 80 g crumbled Cotija or feta cheese, dust with chili powder, and serve hot.
2 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
