Elote Recipe (Mexican Street Corn)

If you usually eat an ear of corn slathered in butter with a little salt, you should try Martha's elote, or Mexican corn. It's easy to make and absolutely irresistible. While still hot from cooking, an ear of corn is spread with a bit of mayonnaise, sprinkled with cayenne pepper, and rolled in mild, creamy queso fresco—then served on a skewer so it’s easier to eat. Lime wedges are an essential accompaniment; a squeeze of the juice brings just the right contrast to the creamy, cheesy flavors. Serve it as a side dish or snack all summer long. 

The 4 Ingredients for Mexican Corn

• Corn: You'll need four fresh ears of corn for this recipe. When shopping for corn, look for bright green husks that fit snuggly around the ear. Peel back the very top of the husk and peek at the kernels: They should be plump and intact, reaching all the way up to the top of the ear.
• Mayonnaise: A small amount of mayonnaise adds richness to this recipe. Slathering it on while the corn is still hot is key, as the heat will help the fat melt into the individual kernels. In place of mayonnaise, you can use sour cream or Mexican-style crema.
• Queso fresco: The mild, fresh Mexican cheese brings just the right amount of tanginess to this corn dish. While it's easy to crumble, for this recipe we recommend grating it to achieve fine, consistent pieces that will adhere evenly to the corn. If you can't find queso fresco, substitute cotija cheese or ricotta salata.
• Cayenne pepper: A light sprinkling of cayenne pepper adds just the right amount of kick to the sweet and tangy cobs. If you prefer less heat, you can use a bit of chili powder here instead.

Equipment for Elote

It's incredibly easy to make Mexican corn at home provided you have these items:

• Large pot: You'll need a large pot to boil the ears of corn. While it doesn't need to be especially deep, it should be wide enough to fit four ears of corn comfortably and at least deep enough for the ears to stay submerged in water. You won't need a matching lid for this recipe.
• Wooden skewers or dowels: To make eating these delicious ears of corn easy for guests to eat, insert a wooden skewer or dowel into each cob after boiling.