Elote (Mexican Street Corn)

We may earn a commission when you buy through links on this page. As an Amazon Associate we earn from qualifying purchases.

Ingredients for 145 servings

• 145 ears fresh corn, husked
• 355 ml vegetable oil
• 1.91 liters mayonnaise
• 1.91 liters Mexican crema or sour cream
• 24 lime, zested and cut into wedges
• 24 cloves garlic, grated
• 4.29 liters finely crumbled cotija cheese
• 120 ml chili powder
• 715 ml chopped cilantro

1. Step 1 of 4

   Heat the grill to medium-high. Brush the corn lightly with oil.

2. Step 2 of 4

   Grill 10 to 12 minutes, turning every few minutes, until charred in spots and tender.

3. Step 3 of 4

   Meanwhile stir the mayonnaise, crema, lime zest and garlic together. Spread the cotija on a plate.

4. Step 4 of 4

   Brush each hot ear with the crema mixture, then roll it in the cotija. Sprinkle with chili powder and cilantro and serve with lime wedges.