Elote Callejero
Mexican Street Corn
Grilled corn slathered in crema, blanketed in cotija, dusted with chile and lime. Fifteen minutes, pure joy.
Elote Callejero
✦ Antes de Empezar
Before you cook
Can I use frozen corn?
Yes — this becomes esquites, served in a cup with a spoon.
Ingredientes· 5View
Main Base
- 4 earsFresh Sweet Corn on the Cobhusked
Coating & Seasoning
- 1/2 cupMayonnaisefor slathering
- 1 cupCotija Cheese or Queso Frescofinely crumbled
- 2 tbspChili Powder or Tajínfor dusting
- 2Limessliced into wedges
Instrucciones
3 pasosAsar
Grill
Grill corn over live fire until charred in spots and juicy.
Untar
Slather
Brush with crema-mayo mix while hot so it clings.
Coronar
Crown
Roll in cotija, dust with chile, finish with lime.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.
