Mexican elote — grilled corn with mayonnaise, cotija cheese and chili

Elote is the grilled corn sold on every street corner in Mexico: hot off the grill, coated in creamy sauce, sprinkled with salty cheese and chili, with a squeeze of lime that balances everything. Simple to make, impossible to forget.

Ingredients (4 servings):

• 4 fresh corn cobs, outer husks removed (keep the inner husks as a handle, if you like)
• 60 g mayonnaise
• 60 g sour cream
• 80 g crumbled cotija cheese (or finely grated feta)
• 1 teaspoon ground chili (or chipotle powder)
• 1 lime cut into wedges
• salt to taste
• 2 tablespoons fresh coriander or parsley, finely chopped
• 1 crushed garlic clove (optional)

Preparation steps:

1. Heat the grill or cast-iron pan over medium-high heat. Place the corn directly on the grill and roast 10–12 minutes, turning occasionally, until the kernels soften and turn golden with lightly charred black spots.
2. Meanwhile, in a small bowl mix the mayonnaise, sour cream and crushed garlic; add a little salt.
3. Remove the corn from the heat and, while still hot, brush well with the mayonnaise mixture on all sides with a brush or spoon.
4. Sprinkle over the crumbled cotija cheese, chili and fresh coriander/parsley.
5. Serve immediately with the lime wedges on the side — each diner squeezes their own to taste.

Preparation time: 10 minutes. Cooking time: 12 minutes. Serves 4.

A simple recipe with extraordinary flavour — the hero photo speaks for itself!