Elote is Mexican grilled corn, often served in a cup.

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
15 mins
total:
40 mins
Servings:
4
Yield:
2 cups
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat and lightly oil the grate.

    Advertisement
  • Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.

  • Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

Cook's Note:

You can substitute grated Parmesan cheese or a mild feta for the cotija cheese, if desired.

Nutrition Facts

314 calories; protein 6.3g; carbohydrates 22.8g; fat 24.1g; cholesterol 42.2mg; sodium 263.2mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2019
I always use Penzeys Spices and Arizona Dreaming was exactly what I had on hand when I went looking for a recipe for this. I had a craving and used Frozen corn that I charred a bit in a skillet on the stove, Made this as a side with a pork tenderloin rubbed with the same Arizona Dreaming mix. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2019
I always use Penzeys Spices and Arizona Dreaming was exactly what I had on hand when I went looking for a recipe for this. I had a craving and used Frozen corn that I charred a bit in a skillet on the stove, Made this as a side with a pork tenderloin rubbed with the same Arizona Dreaming mix. Read More
Rating: 5 stars
06/07/2018
Loved this and I especially loved the fact the sauce was just drizzled over the top instead of stirred in like most call for. It makes for a much better presentation this way. I also liked the flavor the ancho gave it. Great recipe and a definite keeper! Read More
Advertisement