It is customarily consumed on a stick, or by grasping the husk of the cob that has been pulled down to form a “handle”. Condiments such as salt, chilli powder, butter, cheese, lemon juice or lime juice, mayonnaise, and sour cream (or crema) are usually added to the elote.
Another way of presenting elotes is by serving the cut kernels in a bowl. In the southern and central areas of Mexico, people call this esquites instead of elote. Any of the toppings above are added to the corn and it is then eaten with a spoon.
In the southern and central urban zones of Mexico, ready-to-eat boiled elotes are usually sold by street vendors or in stands, but in the rest of Mexico elotes are more frequently sold in stores or restaurants. The elotes are boiled in water or grilled over coals and condiments of the customer’s choosing are added when sold.
- 6 corn cobs, shucked
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup finely crumbled cotijaor feta cheese, plus more for serving
- ½ teaspoon chilli powder, plus more for serving
- 1 clove garlic, finely minced (about 1 teaspoon)
- ¼ cup finely chopped coriander leaves and tender stems
- 1 lime, cut into wedges
- Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine dressing ingredients in a bowl.
- Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
- Remove from grill.
- Transfer corn to bowl with dressing mixture and use a large spoon to evenly coat corn on all sides with mixture.
- Sprinkle with extra cheese and chilli powder and serve immediately with lime wedges.