Elote (mexico City) Recipe

Prepare corn

If using corn on the cob, stand each ear in a wide bowl and cut kernels off with a sharp knife until you have about 3 cups. Reserve any milky liquid from the cobs — you can add a tablespoon to the batter for extra corn flavor.

Mix dry ingredients

In a medium bowl whisk together 3 tablespoons all-purpose flour, 2 tablespoons masa harina, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon black pepper until evenly combined.

Combine wet ingredients

In a separate bowl beat 2 whole eggs with 60 ml milk and about 2 tablespoons finely chopped cilantro (if using). Stir in about 1 tablespoon of reserved corn liquid if available.

Make batter

Add the wet mixture to the dry ingredients and fold until just combined. Fold in the 3 cups corn kernels. The batter should be thick but spoonable; if it's too dry, add up to 1–2 tablespoons more milk.

Heat oil

Pour about 120 ml vegetable oil into a large skillet to create a shallow fry layer (about 3–4 mm depth). Heat over medium-high until hot but not smoking (about 175°C / 350°F feel — a small drop of batter should sizzle).

Fry fritters

Spoon heaping tablespoons of batter (about 2 tbs batter each) into the hot oil, flattening slightly with the back of the spoon to form rounds about 6–7 cm wide. Do not overcrowd the pan; fry in batches. Cook 2–3 minutes per side until golden brown and crisp, using tongs or a spatula to flip carefully.

Drain

Transfer cooked fritters to a paper towel-lined tray to drain excess oil. Keep warm in a low oven (100–110°C) while you fry remaining batter.

Roast tomatillos and aromatics

Place 6 husked tomatillos, 1 jalapeño (stem on for less heat or remove seeds for milder), quartered 1/4 white onion, and 1 clove garlic on a baking sheet. Broil or roast at 230°C (450°F) for 8–10 minutes, turning once, until charred and softened. Alternatively, char on a dry skillet.

Blend salsa

Transfer roasted tomatillos, chile, onion, and garlic to a blender. Add 20 g fresh cilantro leaves, 2 tablespoons lime juice, 3/4 teaspoon salt, and about 1 tablespoon water. Pulse to a slightly coarse, vibrant green salsa. Taste and adjust salt or lime. Chill briefly or use at room temperature.

Prepare queso and crema

Crumble 150 g queso fresco into a bowl. In a small bowl combine 60 g mayonnaise (or crema) with 1 teaspoon chili powder and 1/2 teaspoon salt; stir to a smooth sauce. Adjust chili to taste.

Assemble elote-style fritters

Place fritters on a serving platter. Dollop or spread a small spoonful of the chili-mayo mixture on each fritter, then spoon a teaspoon or so of salsa verde over that (or serve salsa on the side). Sprinkle generously with crumbled queso fresco and scatter 2 tablespoons chopped cilantro over the top. Serve immediately with lime wedges to squeeze over just before eating.