Elote Callejero (Mexican Street Corn)
Corn charred on a comal or grill, then slathered with mayonnaise, rolled in crumbled Cotija cheese, dusted with chili, and finished with fresh lime — Mexico's greatest street snack.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Peel the husks back but leave them attached as a handle, or shuck completely. Place the corn directly over a high flame on a gas burner, on a very hot dry comal, or on a hot grill. Turn every minute or so for 8-12 minutes total until the kernels develop deep charred spots across the entire cob — some kernels should be near-black while others remain golden.
While the corn is still steaming hot, use a spoon or brush to coat the entire surface with a generous, even layer of mayonnaise. Roll or press the coated cob into a plate of crumbled Cotija so the cheese adheres all around. Dust liberally with chili powder from above. Squeeze fresh lime over the entire cob. Scatter cilantro. Finish with a pinch of salt.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.