Elote-Style Mexican Street Corn
The best way to cook corn on the cob is in the husk directly on the coals. The husk protects the cob from incinerating, while the embers impart a smoky, fire charred flavor. Smother the sweet corn with classic elote toppings—crema, mayo, chile-lime seasoning and cilantro—for the ultimate summer snack or side dish.
Watch Andrew make this recipe:
Andrew Zimmern Cooks: Elote-Style Grilled Corn
- 4 ears of corn
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema
- 1 teaspoon chile-lime seasoning
- 1/2 cup cotija cheese, crumbled
- 2 fresh red chiles, thinly sliced
- 2 tablespoons cilantro, minced
- 1 lime, cut into wedges
Light a chimney full of natural hardwood charcoal. When it’s white hot, dump into the bottom of a charcoal grill. Tap the coals lightly to get rid of some of the ash.
Carefully pull back the husks of the corn, leaving them attached at the base, and remove the silks. Put the husks back into place around the ear of corn and lay them directly on the coals. Cook, turning occasionally, until the husk is completely charred and the corn is cooked, about 10 minutes.
Remove the corn from the grill. Pull back the husks from the corn and tie them together with kitchen twine to form a handle. Stir together the mayonnaise and Mexican crema. Generously coat each corn cob on all sides with the mayo and crema mixture. Sprinkle with chile-lime seasoning and crumbled cotija cheese. Place on a platter and garnish with fresh chiles and cilantro. Squeeze a couple wedges of lime over the top and serve!
Photographs by Madeleine Hill.