In a medium bowl, combine the grilled corn kernels, mayonnaise, crema, cotija cheese, cilantro, jalapeño, chili powder, and lime juice.
Mix well until everything is combined. Taste and adjust seasoning with salt or more lime juice.
Serve in cups or bowls, topped with an extra sprinkle of cotija cheese and a dusting of chili powder.
Key Ingredients & Substitutions
| Ingredient | Traditional Role | Best Substitutions |
|---|---|---|
| Corn | The sweet, starchy base. | Canned or frozen corn can be used for esquites (pan-sear for char). |
| Cotija Cheese | Salty, crumbly, funky finish. | Queso Fresco (milder), Feta (saltier, tangier), or grated Parmesan. |
| Mexican Crema | Creamy, tangy, rich base for the sauce. | Sour cream thinned with a little milk, or plain Greek yogurt. |
| Chili Powder | Spice and vibrant color. | Tajín (a mix of chili, lime, salt), Ancho Chili Powder, or Chipotle Powder. |
| Mayonnaise | Creamy base and helps toppings stick. | Vegan mayo works perfectly. |
| Lime | Essential bright, acidic finish. | Lemon in a pinch, but lime is non-negotiable for authentic flavor. |
Tips for the Best Elote
Don’t Skip the Char: The slightly smoky, charred flavor from the grill or broiler is a key component.
Serve Immediately: Elote is best eaten hot, right after it’s assembled, while the cheese is still clinging to the creamy sauce.
Customize the Heat: Add hot sauce, cayenne pepper, or diced jalapeño to the sauce for an extra kick.
Get Creative: Some popular additions include a pinch of smoked paprika, a dash of hot sauce in the mayo, or a sprinkle of chopped green onion.
Enjoy your journey into this iconic and incredibly delicious street food
