Mexican Elote (v) Recipe

Name: Delucca Gaucho Pizza & Wine Planos Mexican Elote (V) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 ears fresh corn on the cob; 1 cup housemade mozzarella, shredded or small torn pieces; 1 cup fresh cilantro, finely chopped; 4 each lime wedges; 1 tsp smoked paprika (for garnish); 1 tsp coarse salt; 3 tbs Mexican crema or sour cream; 3 tbs mayonnaise; 1 tbs lime juice, fresh; 0.5 tsp garlic, finely grated; 1 tsp chipotle in adobo, minced (optional, for mild heat); 0.5 tsp salt; 1 tbs water (to thin, if needed); 2 tbs unsalted butter, melted or neutral oil

Inspired by Delucca Gaucho Pizza & Wine Plano

Time25m

Serves4

Sweet corn, Mexican crema sauce, housemade mozzarella, cilantro

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Corn and assembly

4 ears fresh corn on the cob

1 cup housemade mozzarella, shredded or small torn pieces

1 cup fresh cilantro, finely chopped

4 each Lime wedges

1 tsp smoked paprika (for garnish)

1 tsp coarse salt

Mexican crema sauce (makes ~1 cup)

3 tbs Mexican crema or sour cream

3 tbs Mayonnaise

1 tbs lime juice, fresh

1/2 tsp garlic, finely grated

1 tsp chipotle in adobo, minced (optional, for mild heat)

1/2 tsp Celtic sea salt

1 tbs water (to thin, if needed)

Finishing oil (optional)

2 tbs unsalted butter, melted or neutral oil

Method

Corn and assembly

Prepare and cook corn

Preheat a grill or a heavy skillet (cast iron) to medium-high. Husk the corn and remove silk. Brush each ear lightly with melted butter or oil (about 1/2 tbs per ear). Place corn on the hot grill or skillet and cook, turning every 2–3 minutes, until kernels are charred and tender in spots—about 10–12 minutes total. For more even charring, rotate frequently so all sides develop some char.

Salt and rest

When corn is cooked, transfer to a tray and sprinkle coarse salt evenly over each ear. Let rest 2 minutes so flavors settle.

Assemble elote

While ears are warm, brush or spoon the crema sauce evenly over each ear, covering kernels. Immediately press or sprinkle the shredded housemade mozzarella over the sauced corn so it adheres and begins to soften from residual heat. Top with a generous scattering of chopped cilantro. Finish with a light dusting of smoked paprika and an extra pinch of coarse salt if desired. Serve with lime wedges to squeeze over the top.

Mexican crema sauce (makes ~1 cup)

In a small bowl, whisk together Mexican crema (or sour cream), mayonnaise, lime juice, grated garlic, minced chipotle (if using) and 1/2 tsp salt until smooth. If the mixture is too thick for easy spreading, whisk in up to 1 tablespoon of water to reach a spreadable, slightly runny consistency. Taste and adjust seasoning with more lime or salt as desired.

Finishing oil (optional)

If using, keep melted butter or oil warm and brush lightly on corn immediately after removing crema to add shine and a richer mouthfeel. Alternatively skip for a lighter vegan-friendly finish (omit butter and use oil or none).