Elote (Mexican Street Corn)

Name: Elote (Mexican Street Corn)
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican Cuisine
Ingredients: 4 ears of fresh corn, husked; 3 tbsp mayonnaise; 3 tbsp Mexican crema, sour cream or thick yogurt; 1 clove garlic, grated (optional); 80 g cotija cheese, or a dry, salty feta, finely crumbled; 1 tsp chile powder or red pepper flakes; 1/2 tsp sweet or smoked paprika; 1 tbsp melted butter; 2 tbsp fresh cilantro, chopped; 1 lime, cut into wedges

A beloved Mexican street snack of charred corn on the cob coated in creamy mayo, crumbled cheese, chile and lime.

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Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
Level: Easy

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The story of this dish

Corn was domesticated in southern Mexico from a wild grass called teosinte, through thousands of years of selection, and became the staple food of Mesoamerican civilizations. The word "elote" itself comes from "elotl", the Nahuatl word for a tender ear of corn.

Today elote is one of the most familiar snacks in Mexico, sold from street carts in plazas, markets and parks. Its cousin served off the cob, with the kernels in a cup, is called "esquites".

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