Mexican elote: grilled corn with cream, cheese, lime and chile

Elote is served on the cob: the corn goes on the grill until it becomes toasted and receives a creamy topping, salty cheese, chile and lemon. In this home version, the focus is on keeping the kernels full and juicy, rather than prolonging cooking until the corn dries out.

Ingredients

For the corn

• 4 fresh green corn cobs, without husks and hair

• 1 teaspoon of neutral oil, about 5 ml

• 1/4 teaspoon salt

For the cream

• 60 g of mayonnaise, about 4 tablespoons (soup)

• 60 g of Mexican crema or sour cream, about 4 tablespoons

• 1 tablespoon of lemon juice, about 15 ml

• 1/2 teaspoon fine lemon zest

• 1 small garlic clove, finely grated

• 1/2 teaspoon ancho chile powder or chipotle powder

To finish

• 80 g crumbled Cotija cheese

• 1/2 teaspoon ancho chile, chipotle or other chili powder, for sprinkling

• 2 tablespoons chopped fresh coriander

• 1 lemon cut into wedges

Preparation method

1. Heat the grill well

Heat the barbecue, griddle or iron skillet over medium-high heat until the surface is very hot. Dry the ears with paper towel, apply a very thin layer of oil and season with salt.

2. Roast the corn without drying it out

Place the cobs directly on the grill. Cook for 8 to 10 minutes, turning with tongs every 1 to 2 minutes, until the beans are bright yellow, soft and have browned or charred spots. Larger or less tender ears may need up to 12 minutes; remove as soon as they are soft to avoid losing their juiciness.

3. Mix the cream

While the corn toasts, mix the mayonnaise, Mexican crema, lemon juice and zest, garlic and chile in a bowl. The cream should be thick enough to stick to the cob, but easy to spread.

4. Cover the ears

Remove the corn from the grill and leave it off the heat for just 1 minute. Spread an even, not excessive layer of cream over the entire surface. Distribute the Cotija, pressing lightly so the cheese adheres.

5. Finish and serve

Sprinkle chile, add coriander and serve immediately with lemon wedges. Squeeze the lemon only when eating to maintain the contrast between the creamy topping and the toasted grains.

Right spot / how to know it’s ready

The corn must have full, shiny kernels, soft to the bite and still juicy, with brown or black spots distributed throughout the cob. If the grains are very wrinkled, dry or darkened throughout, they are overcooked. The cream should form a layer that adheres to the corn without running too much.

Tips for the recipe to work out

Dry the corn before grilling

Water on the surface reduces direct contact with heat and favors steam. Dried cobs turn color faster, which helps them toast without prolonging cooking.

Prefer strong heat and short time

For tender green corn, it is not necessary to cook it for a long time before grilling. The combination of a very hot grill and frequent rotations creates toast in several spots without leaving the cob sitting on the heat for too long.

Put the cream off the heat

Mayonnaise, cream and cheese come in after the corn comes off the grill. This way, the frosting remains fresh and creamy, instead of separating, burning or masking the browning.

Adjust the lemon at the end

The acid enhances the corn and cuts the cream's fat, but too much juice can thin the topping. Use the amount indicated in the cream and leave the extra wedges for each person to adjust when serving.

Substitutions and variations

Cotija in Brazil

Cotija is dry, salty and crumbly. When not available, use coarsely grated Parmesan to maintain saltiness and dryness, knowing that the flavor will be more intense and the texture will be less crumbly. Very dry and grated coalho cheese also works, with a more dairy profile and less cured.

Mexican cream in Brazil

Sour cream or sour cream is the most direct swap. If you can't find it, mix 2 tablespoons of thick natural yogurt with 2 tablespoons of cream; the topping is a little more acidic and lighter than with Mexican crema.

Chile in Brazil

Ancho chile has a moderate heat and fruity flavor; chipotle adds smokiness. Failing that, use hot paprika with a small pinch of smoked paprika. Cayenne pepper only replaces the heat, so it should be used in smaller quantities.

Elote and equipates are not the same presentation

Elote is the whole prepared ear. Esquites are corn kernels removed from the cob, cooked or toasted and usually served in a glass or bowl with complements. To enjoy these same flavors in a variation of Skites, cut the kernels from the toasted cobs and mix them while still warm with part of the cream, cheese, chile and lemon.

How to store

The assembled elote has a better texture immediately after preparation. If there is any leftovers, refrigerate in a sealed container within 2 hours and consume within 3 to 4 days. To better preserve the texture, store the corn and cream in separate containers; Just reheat the corn in a skillet or oven and add the cold topping later. Freezing the already assembled elote is not recommended because the coating tends to separate and the grains lose texture.

How to serve / side dishes

Serve as a snack, starter or accompaniment to tacos, grilled meats and other barbecue dishes. For street food service, a sturdy toothpick at the base makes it easier to hold the cob, but is not necessary for preparation.

Common mistakes

Why was the corn dry?

The most common cause is low heat for a long time. Increase the grill temperature, rotate frequently and remove the cob as soon as it is tender and marked in several spots, without waiting for the entire surface to turn dark.

Why didn't the cream adhere?

The cob may be wet or the coating may be too liquid. Dry the corn well before grilling and maintain the proportion of mayonnaise and crema; Spread the cream over the hot corn, but off the heat.

Why was the flavor heavy?

Too much coverage hides the sweetness of the corn. Use a thin layer, distribute the cheese evenly and finish with lemon and chile to balance fat, salt, acidity and spiciness.

Frequently asked questions

Can I do it without a barbecue?

Yes. A well-heated iron skillet or heavy griddle works. Place the cobs in a single layer and rotate until browned on all sides.

Do I need to cook the corn in water first?

Not for green, tender ears. If the corn is more mature and firm, a short pre-cooking of 3 to 5 minutes in boiling water may help; then, drain and dry very well before putting it on the grill.

Can I use Tajín?

Yes. Tajín combines chile, acidity and salt, so use as a finish and reduce the additional salt and lime so as not to make the combination overly salty or acidic.