Elote Recipe

Name: Barrio Tacos Lakewoods Elote Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 ears fresh corn on the cob (husks removed); 2 tbs vegetable oil; 1 tsp kosher salt; 1 cups mayonnaise; 0.5 cups Mexican crema or sour cream; 2 tbs fresh lime juice; 0.75 cups cotija cheese, crumbled (or feta if unavailable); 1.5 tsp chili powder; 0.5 tsp smoked paprika; 0.25 tsp ground cayenne pepper; 2 tbs fresh cilantro, chopped; 4 wedges extra lime wedges; 0.25 tsp black pepper

Inspired by Barrio Tacos Lakewood

Time25m

Serves4

Corn, spices

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Ingredients

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Grilled Corn

4 ears fresh corn on the cob (husks removed)

2 tbs Tuscany sunflower oil

1 tsp kosher salt

Coating & Toppings

1 cups Mayonnaise

1/2 cups Mexican crema or sour cream

2 tbs Fresh lime juice

3/4 cups cotija cheese, crumbled (or feta if unavailable)

1 1/2 tsp Chili powder

1/2 tsp Smoked paprika

1/4 tsp ground cayenne pepper

2 tbs Fresh cilantro, chopped

4 wedges extra lime wedges

1/4 tsp black pepper

Method

Grilled Corn

Prepare and oil corn

Preheat a grill to medium-high (about 400°F / 200°C). Remove husks and silk from the corn. Brush each ear lightly with vegetable oil and sprinkle evenly with kosher salt.

Grill

Place corn directly on the grill grates. Grill, turning every 2–3 minutes, until kernels are tender and charred in spots, about 10–12 minutes total.

Coating & Assembly

Make sauce

While corn grills, whisk together mayonnaise, Mexican crema (or sour cream), fresh lime juice, 1 tsp chili powder, smoked paprika, cayenne pepper, and black pepper in a bowl until smooth and well combined. Taste and adjust lime or salt as needed.

Coat corn

When corn is hot off the grill, use a spoon or spatula to spread a generous layer of the mayo-crema sauce over each ear, coating evenly all around.

Add cheese and spices

Immediately after spreading the sauce, roll or sprinkle each ear with crumbled cotija cheese so it adheres to the sauce. Sprinkle remaining 0.5 tsp chili powder over the ears for extra color and spice if desired.

Garnish and serve

Finish with a scattering of chopped fresh cilantro and an extra squeeze of lime over each ear. Serve hot with lime wedges on the side.