Mexican
⭐ Highly Rated
25 minmedium
MexicanAppetizer
Recipe Story
origins & traditionsElote Asado con Crema is a traditional Mexican street food that captures the essence of authentic Mexican flavors. Fresh corn cobs are grilled until charred and smoky, then generously coated with a tangy lime-infused crema, rolled in crumbly cotija cheese, and finished with a sprinkle of chili powder and fresh cilantro. This iconic dish brings together the sweetness of corn, the richness of cream, the saltiness of cheese, and the kick of spices in perfect harmony. Popular at festivals, family gatherings, and casual get-togethers, elote is a crowd-pleasing appetizer that showcases the vibrant spirit of Mexican cuisine. The contrast of hot grilled corn with cool, creamy toppings creates an irresistible combination that has made this dish a favorite across generations.
Instructions
step by step0/12 done
Preheat your grill to medium-high heat, around 400°F.
Remove the husks and silk from the corn cobs completely, then rinse under cold water and pat dry.
Brush each corn cob lightly with vegetable oil to prevent sticking.
Place corn directly on the grill grates and cook for 12-15 minutes, turning every 3-4 minutes to char all sides evenly. Look for golden brown spots and slight charring.
While corn is grilling, prepare the crema by mixing sour cream, mayonnaise, lime juice, minced garlic, and a pinch of salt in a small bowl until smooth.
Crumble the cheese and set aside on a shallow plate.
Chop fresh cilantro finely.
When corn is done, remove from grill and let cool for 1-2 minutes.
Using a brush or spoon, generously coat each corn cob with the lime crema mixture, covering all sides.
Immediately roll the coated corn in the crumbled cheese, pressing gently so it adheres well.
Sprinkle chili powder over the corn to taste.
Garnish with fresh cilantro and serve immediately with extra lime wedges on the side.
Elote Asado con Crema
4.0 (26)
Authentic Mexican grilled corn on the cob slathered with creamy lime mayo, rolled in cotija cheese, and dusted with chili powder. A beloved street food classic perfect for gatherings.
easy
25 min
6 servings
Ingredients
0 of 10 checked
Main Ingredients
- 6 pieces corn, husked and cleaned
- 2 tablespoons vegetable-oil
Crema Sauce
- 1/2 cups sour-cream
- 1/4 cups mayonnaise
- 2 pieces lime, juiced
- 2 cloves garlic, minced
- 1/2 teaspoons salt
Toppings
- 1 cups cheese-feta, crumbled
- 2 teaspoons chili-powder
- 1/4 cups cilantro, chopped
Chef Tips
expert advice•For the most authentic flavor, use Mexican crema if available instead of mixing sour cream and mayonnaise.
•If you cannot find cotija cheese, feta cheese makes an excellent substitute.
•The key to perfect elote is achieving a nice char on the corn without burning it—watch it carefully and turn frequently.
•You can also add a pinch of cayenne pepper to the crema for extra heat.
•For easier handling, insert wooden sticks or corn holders into the ends before serving.
•If grilling outdoors is not an option, you can achieve similar results using a grill pan on the stovetop over high heat.
•Some regional variations include adding hot sauce directly to the crema or sprinkling with paprika instead of chili powder.
•For a lighter version, skip the mayonnaise and use only Mexican crema or Greek yogurt.
