America’s Test Kitchen – Serves

Elote, or Mexican Street corn, charred on the grill and then slathered in a spicy, creamy sauce, is the best way to serve corn on the cob. The combination of garlic, cilantro, chile powder, mayo, lime, and Cotija cheese makes the corn sweet, salty, savory, creamy, and tart all at once.

It is perfect to serve with enchiladas, carne asada, or tacos, and is a favorite at our family dinners. Javi and Greg usually take the lead in barbecuing the corn and mixing together the creamy sauce. It is a crave-worthy dish that is steeped in Mexican tradition, yet simple to make. 

I have very fond memories of my sisters making Elote when we were celebrating Sherry’s 60th birthday in the Redwoods and serving it to Mario, Annie’s uncle a few years later.

The biggest compliment I have ever received is when Mario (who has a lifelong dislike of white colored foods like sour cream, mayo, white cheese) gave the dish a rave review. Not knowing his dislike for certain foods. I explained that the sauce was made with mayo and cotija. A silence filled the room and then his wife and other family members began to laugh. I was horrified that I served him something he really dislikes and put it in my memory bank so I did not make that mistake again. The next time I made it, I set one aside to serve it without sauce for Mario. As I was plating it he said, “I want mine with the sauce.” I thought…a convert!

Sometimes people think they don’t like something, when maybe it just wasn’t cooked right or they were three years old when they decided that they didn’t like it. Here is the thing, maybe you do like it but you just don’t know. Don’t quote me, but, I have heard taste buds change. We all change when we get older and adjust to change and embrace new things. So try the new stuff. You never know.

Ingredients

• ¾ C Queso fresco, cotija, or Pecorino Romano grated/crumbed
• ¼ C  Mayonnaise
• 3 T Sour cream
• 6      Large ears of fresh corn on the cob, husks and silk removed
• 4 t   Olive oil
• 3 T   Minced fresh cilantro leaves
• 4 t   Lime juice 
• 1      Clove garlic, minced or pressed through a garlic press (about one teaspoon)
• ¾ t    Chili powder
• ¼ t freshly ground black pepper 
• ¼ t Cayenne pepper (optional)
•  ¼ t salt1 Lime, cut into wedges (for serving)

Directions

• I use a BBQ to cook the corn. If you don’t have one, a broiler works.
• While heating the BBQ on high heat, brush the corn on all sides with the olive oil. Turn the heat down to medium-low and place cobs of corn onto the grill. Cook the corn until well browned on one side, about 10 minutes. Turn the corn over and until browned on the opposite side, about 10 minutes longer.
• While the corn cooks, stir the mayonnaise, cilantro, lime juice, garlic, chili powder, and 1/4 teaspoon salt together until uniform. Stir in the cheese and set aside.
• Remove the corn from the bbq and brush the corn on all sides with the mayonnaise mixture.
• Season with salt and pepper to taste, and serve with the lime wedges and any remaining mayonnaise mixture.