Description
This classic Mexican street food combines the smoky sweetness of grilled corn with a rich, tangy, and subtly spicy crema, making it a vibrant and irresistible dish for family meals (especially weeknights). It features a unique Smoked Paprika & Roasted Garlic Crema that truly sets it apart.
Ingredients
- 4 ears fresh corn, shucked
- 1 whole head garlic
- 1 tbsp olive oil
- 0.5 cup mayonnaise
- 0.5 cup sour cream (or plain Greek yogurt)
- 1 tbsp fresh lime juice, plus extra wedges for serving
- 1 tsp smoked paprika
- 0.5 tsp fine sea salt, plus more to taste
- 3.5 oz Cotija cheese, finely crumbled
- 1 tsp chili powder (such as Tajin or mild ancho chili powder)
- 0.25 cup fresh cilantro, finely chopped
Instructions
- Roast the Garlic: Preheat oven to 400(degree)F (200(degree)C). Slice about 0.5-inch off the top of a whole garlic head to expose cloves. Drizzle with 1 tbsp olive oil, wrap tightly in foil, and roast for 30-40 minutes until very soft and golden. Let cool slightly.
- Prepare the Smoked Paprika & Roasted Garlic Crema: Squeeze softened garlic cloves into a small bowl and mash into a smooth paste. In a medium bowl, combine mashed garlic with 0.5 cup mayonnaise, 0.5 cup sour cream, 1 tbsp lime juice, 1 tsp smoked paprika, and 0.5 tsp salt. Stir until thoroughly combined and smooth. Taste and adjust seasoning.
- Grill the Corn: Preheat a grill or grill pan to medium-high heat. Lightly brush 4 shucked corn ears with a small amount of neutral vegetable oil. Place corn on hot grill. Cook, turning every 2-3 minutes, for 8-12 minutes total, until kernels are tender and charred in spots. (If charring too quickly, reduce heat slightly.)
- Coat the Corn with Crema: Once grilled, immediately brush each ear of corn generously with the Smoked Paprika & Roasted Garlic Crema, ensuring an even and thick coating.
- Finish with Cheese & Chili: In a shallow dish, combine 3.5 oz finely crumbled Cotija cheese and 1 tsp chili powder. Roll each coated ear of corn in the cheese mixture, pressing gently so cheese adheres well.
- Garnish and Serve: Transfer elote to a warm serving platter. Garnish by sprinkling a generous amount of 0.25 cup fresh chopped cilantro over each ear. Serve immediately with extra lime wedges and any remaining crema on the side.
Notes
For best flavor, use peak summer corn. You can substitute feta or Parmesan for Cotija cheese, and creme fraiche or thick Greek yogurt for sour cream. A dash of hot sauce or cayenne can boost spice. Don’t overcook corn (aim for tender-crisp) and coat it while warm to help the crema and cheese adhere better. If grilling isn’t an option, roast shucked corn in the oven at 400(degree)F (200(degree)C) for about 20 minutes. For a less messy option, cut kernels off the cob after grilling and mix all ingredients in a bowl (Esquites style).
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg
Keywords: elote, Mexican street food, grilled corn, smoked paprika, roasted garlic, cotija cheese, easy recipe, summer dish, family-friendly, street corn