Homemade elote: bold, creamy, and tangy
Street-style corn is all about contrast—charred sweetness topped with creamy sauce, salty cheese, and bright acid. Prepare whole ears on a grill or skillet, then dress immediately.
Assembly steps:
- Char ears by grilling or broiling until kernels have blackened spots and are cooked through.
- Make the sauce by mixing mayo with a little sour cream or Greek yogurt, lime juice, and a pinch of chili powder.
- Brush the sauce over hot corn, sprinkle with crumbled cotija or feta, add more chili powder, and finish with cilantro and lime wedges.
Flavor tips:
- Adjust mayo-to-yogurt ratio for desired richness.
- Use smoked paprika for a milder smokiness or cayenne for heat.
- If cotija isn’t available, use finely grated Parmesan as a substitute.
Serving ideas:
- Serve on sticks for handheld eating at parties.
- Turn into esquites (off-the-cob): char kernels, then toss with the same toppings and serve in cups.
Avoid overdressing; the sauce should cling without making the corn soggy. Add cheese right before serving so it layers on evenly and stays crumbly.